Comments on: Homemade Onion and Pepper Relish http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/ Craft, Create, Celebrate! Thu, 09 Feb 2012 20:48:30 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Roberto http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-2/#comment-108255 Roberto Fri, 06 Jan 2012 13:44:05 +0000 http://www.skiptomylou.org/?p=10020#comment-108255 Not much of a cook, but since H&D's tasty, but expensive relish has been out of stock for many weeks, I decided to take a shot. It seemed simple enough, but preparing the 3 pound bag of small sweet peppers I bought on sale was time consuming. I added another 2 large bell peppers. I only used 5-6 jalapenos, and it wasn't as spicy as it should be. 3 medium onions. I may have cooked it down a little thicker than called for, simmering about 2 hours. I've seen another faux recipe calling for 8 cups of sugar. I like it sweet and wouldn't have minded, but 7 is a good compromise. I used 6.5. Unfortunately, the canned tomatoes I purchased were in tomato sauce. I didn't rinse, but did drain off most of the sauce. All in all, I used about 6 cups of tomatoes. The only major issue was with the pectin. The calcium activated 1 oz. packet I used failed to dissolve. It immediately clumped up and no amount of whisking would break up. It lead to unsightly white lumps, but in a cream cheese dip, it won't be noticed. I could have fished most of it out, but the timing I guessed is critical here. Instead of adding more problem pectin I used 1 oz of unflavored gelatin I had on hand. Except for being non-vegetarian, it actually works better, dissolving easily. I filled (8) 12 oz mason jars and had about a half quart left in the pot which I put into a plastic container. If you don't want to mess with boiling all the jars, I don't see why you cannot use sealable hi-temp plastic and maybe even freeze. Mine may have 'set' too well. After refrigerating, I could turn the wide container upside down with no lid and it stayed put. I saved half a cup to try immediately in 4oz of cream cheese. I'd say it was 90% like the store brand. Could have been a little sweeter and more spicy. But all in all, not bad at all for a first try. Recommended tweaking: Sub 1 oz total of gelatin (more if you don't simmer as long), a little more sugar, and more jalapenos. Good luck. Not much of a cook, but since H&D’s tasty, but expensive relish has been out of stock for many weeks, I decided to take a shot. It seemed simple enough, but preparing the 3 pound bag of small sweet peppers I bought on sale was time consuming. I added another 2 large bell peppers. I only used 5-6 jalapenos, and it wasn’t as spicy as it should be. 3 medium onions. I may have cooked it down a little thicker than called for, simmering about 2 hours. I’ve seen another faux recipe calling for 8 cups of sugar. I like it sweet and wouldn’t have minded, but 7 is a good compromise. I used 6.5. Unfortunately, the canned tomatoes I purchased were in tomato sauce. I didn’t rinse, but did drain off most of the sauce. All in all, I used about 6 cups of tomatoes. The only major issue was with the pectin. The calcium activated 1 oz. packet I used failed to dissolve. It immediately clumped up and no amount of whisking would break up. It lead to unsightly white lumps, but in a cream cheese dip, it won’t be noticed. I could have fished most of it out, but the timing I guessed is critical here. Instead of adding more problem pectin I used 1 oz of unflavored gelatin I had on hand. Except for being non-vegetarian, it actually works better, dissolving easily. I filled (8) 12 oz mason jars and had about a half quart left in the pot which I put into a plastic container. If you don’t want to mess with boiling all the jars, I don’t see why you cannot use sealable hi-temp plastic and maybe even freeze. Mine may have ‘set’ too well. After refrigerating, I could turn the wide container upside down with no lid and it stayed put. I saved half a cup to try immediately in 4oz of cream cheese. I’d say it was 90% like the store brand. Could have been a little sweeter and more spicy. But all in all, not bad at all for a first try. Recommended tweaking: Sub 1 oz total of gelatin (more if you don’t simmer as long), a little more sugar, and more jalapenos. Good luck.

]]> By: Kaci http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-2/#comment-97914 Kaci Mon, 12 Dec 2011 01:42:44 +0000 http://www.skiptomylou.org/?p=10020#comment-97914 Cindy - I've canned this recipe 2 times before with no problems. My family loves it and we give it out for Christmas gifts. I've canned this twice in the last week and can't get it to stand up - it has been really runny. I've followed the recipe perfectly and drained the tomatoes really well. What could the problem be? I only have 1 more week to try this before Christmas! Thanks for the help! Cindy –

I’ve canned this recipe 2 times before with no problems. My family loves it and we give it out for Christmas gifts. I’ve canned this twice in the last week and can’t get it to stand up – it has been really runny. I’ve followed the recipe perfectly and drained the tomatoes really well. What could the problem be? I only have 1 more week to try this before Christmas!

Thanks for the help!

]]> By: Beth http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-2/#comment-97222 Beth Fri, 09 Dec 2011 01:15:41 +0000 http://www.skiptomylou.org/?p=10020#comment-97222 when you say 2 boxes of pectin do you actually mean 2 boxes or do you mean the 2 packets that are inside 1 box? Thanks so much! when you say 2 boxes of pectin do you actually mean 2 boxes or do you mean the 2 packets that are inside 1 box? Thanks so much!

]]> By: the coffee mug http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-93756 the coffee mug Sun, 27 Nov 2011 08:09:03 +0000 http://www.skiptomylou.org/?p=10020#comment-93756 Valuable info. Lucky me I discovered your website accidentally, and I am shocked why this twist of fate did not took place in advance! I bookmarked it. Valuable info. Lucky me I discovered your website accidentally, and I am shocked why this twist of fate did not took place in advance! I bookmarked it.

]]> By: Stephanie http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-78270 Stephanie Fri, 28 Oct 2011 00:56:05 +0000 http://www.skiptomylou.org/?p=10020#comment-78270 I made this relish this week. So delicious!! I blogged about it too :) http://www.dairyfreediva.com/2011/10/canning-harry-davids-style-pepper-and.html I made this relish this week. So delicious!! I blogged about it too :) http://www.dairyfreediva.com/2011/10/canning-harry-davids-style-pepper-and.html

]]> By: cindylouh http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-78071 cindylouh Wed, 26 Oct 2011 21:25:44 +0000 http://www.skiptomylou.org/?p=10020#comment-78071 I don't see why this couldn't be frozen (but I think you would love the canning process, it truly is rewarding). It has enough sugar and acid (vinegar) that it should also last for awhile (possibly 3 months) in the refrigerator. I don’t see why this couldn’t be frozen (but I think you would love the canning process, it truly is rewarding). It has enough sugar and acid (vinegar) that it should also last for awhile (possibly 3 months) in the refrigerator.

]]> By: cindylouh http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-78069 cindylouh Wed, 26 Oct 2011 21:20:29 +0000 http://www.skiptomylou.org/?p=10020#comment-78069 It should last about a year. It should last about a year.

]]> By: leesa connolly http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-78062 leesa connolly Wed, 26 Oct 2011 20:32:49 +0000 http://www.skiptomylou.org/?p=10020#comment-78062 what is the life shelf of this? thank you very much for your help. leesa what is the life shelf of this?
thank you very much for your help.
leesa

]]> By: Dora Komaromi http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-78047 Dora Komaromi Wed, 26 Oct 2011 18:28:23 +0000 http://www.skiptomylou.org/?p=10020#comment-78047 I just had my first experience with H&D Onion & Pepper Relish a couple nights ago. It was made into a dip with the cream cheese and OMG I thought I was gonna HURT myself with it!!! I'm SO glad to find this recipe as I can now forego the drastic expense of the original. I do have a question...Can this be frozen instead of canned? I've never canned anything before and frankly it scares me! LOL! If not advisable to freeze, how long can it be kept refrigerated? Thanks for the recipe. I just had my first experience with H&D Onion & Pepper Relish a couple nights ago. It was made into a dip with the cream cheese and OMG I thought I was gonna HURT myself with it!!! I’m SO glad to find this recipe as I can now forego the drastic expense of the original.

I do have a question…Can this be frozen instead of canned? I’ve never canned anything before and frankly it scares me! LOL! If not advisable to freeze, how long can it be kept refrigerated? Thanks for the recipe.

]]> By: Posti4 http://www.skiptomylou.org/2009/12/03/homemade-onion-and-pepper-relish/comment-page-1/#comment-77008 Posti4 Sat, 15 Oct 2011 17:01:59 +0000 http://www.skiptomylou.org/?p=10020#comment-77008 Almost done with my first batch! Boiling the jars now. Took a taste it is great. Question for you.. Do you have to can them? Could I give it as a gift and say eat this week?!! Almost done with my first batch! Boiling the jars now. Took a taste it is great.
Question for you.. Do you have to can them? Could I give it as a gift and say eat this week?!!

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