Phew! Finally done with the relish! Ended up with 25 half pints. Had to modify the recipe too. The brine was so outrageously sour I couldn’t believe it, and ended up having to add a ton of sugar to tone it down. Well, not a ton, but you know.
Really like that big Presto 23 qt canner. Did all 25 half pints in 2 batches and got done a lot faster than I thought I would.
Can’t wait to try this stuff. This isn’t exactly the same recipe I used ages ago, but it’s pretty darn close.
Man, got to get some shelves, though! They’re full now. Still have quarts and pints of tomatoes from last year down there. And judging from the way that pear tree looks, I’m going to have more pears than I know what to do with. Plus we’re getting tomatoes from Donna’s sister…
Now it’s pizza time!