Red Pepper Relish

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

2 tablespoonfuls of Lea & Perrins' Sauce.
4 quarts of red peppers.
2 green peppers.
4 pounds of brown sugar.
1 teaspoonful of salt.
1 quart of vinegar.
Remove seeds and pulp from peppers and cut into long, thin strips with scissors.
Cover with boiling water, and simmer, but do not boil, for ten minutes.
Drain and plunge into ice water.
Remove.
Pack in hot sterilized jars.
Add the sugar, salt and Lea & Perrins' Sauce to the vinegar.
Boil until all are well blended and pour over the peppers.
Seal the jars.
Label and store in a cool place.