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The end of the garden is a special time….time to put the up the last of the vegetables and make the favorites, the recipes that have stood the test of time. Today and into tonight was such a day for me.  My husband is awesome, he does the gardening AND he helps with the canning. In fact, the Pepper Hash he does almost entirely by himself.

We have been canning and freezing all summer but there is something about the end of the season that is special.  Today we finished making the Cucumber Relish and the India Relish and Jim canned another batch of Pepper Hash.

We still have plums to pick and make jam, but canning from the garden is finished.



Here are my recipes if you are interested.

Pepper Hash

7 cups rough chop mixed hot peppers (serranos, jalapeños, habaneros, banana, etc.)
2 cups sugar
1 qt. white vinegar

cook, stirring frequently, until boils.
Ladle hot into clean, hot jars, leaving 1/4″ headspace.

10 min. boiling water bath.
Yield: appx. 6 pints

Cucumber Relish

2 qts. chopped cucumbers
2 cups chopped sweet green peppers
2 cups chopped sweet red peppers
1 cup chopped onion
1/2 cup salt
2 qts cold water

1 Tbs Turmeric

1 qt. cider vinegar
1-1/2 cups brown sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 Tbs mustard seed

(1) combine vegetables, sprinkle with the 1 Tbs turmeric
Dissolve the 1/2 c. salt in the 2 qts. water; pour over vegetables.
Let stand 3-4 hours.

(2) Drain; cover vegetables with cold water. Let stand 1 hour.

(3) Drain thoroughly (I press the vegetables to express additional water)

(4) Combine vinegar, sugar and remaining spices; add vegetables. Bring to boil over medium heat, stirring occasionally.

Ladle hot into clean, hot jars, leaving 1/4″ headspace.

10 min. boiling water bath.
Yield: appx. 6 pints

India Relish

3 qts. peeled & chopped tomatoes (squeeze the tomatoes to remove excess liquid)
3 cups chopped celery
2 cups chopped onion
1/4 cup salt

1 3/4 cups chopped red peppers
1/4 – 1/2 cup chopped hot peppers (any variety)

1 qt. cider vinegar
3 cups brown sugar
1/3 cup mustard seed
1 tsp. ground cinnamon
3/4 tsp ground allspice
3/4 tsp ground cloves

(1) Combine tomatoes, celery & onion in a large bowl and stir salt into them. Let stand for 2 hours.

(2) Add peppers.

(3) In large cooking pot (I use a soup pot) combine vinegar, sugar & spices; add vegetables.
Cook, stirring frequently, until mixture thickens.

Ladle hot into clean, hot jars, leaving 1/4″ headspace.

15 min. boiling water bath.
Yield: appx. 10 pints