Hot Pepper Hoagie Relish Food In Jars Recipes

Steps:

• Put peppers and onions through food chopper, or chop in water in blender and drain.
• Place in 6 quart kettle.
• Add salt; cover with boiling water.
• Let stand 10 minutes.
• Drain and discard liquid.
• Add vinegar and sugar to vegs.
• Bring to boil, simmer 20 minutes.
• Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
• Wipe jar rim, adjust lids.
• Process in boiling water bath 15 minutes.
• Start to count processing time when water in canner returns to boiling.
• Remove jars.

Steps:

• Using a food processor grind the cabbage, onions, green pepper and cherry peppers.
• Put in large bowl and add the rest of the ingredients.
• When adding the vinegar to bond together--you may need a little more.
• All the hot ingredients may be increased or decreased according to your taste.
• You may taste as you go along.
• Pack in sterile jars and keep refrigerated.

Steps:

• For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
• For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
• Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

Steps:

• Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
• Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
• Reduce heat and add vegetables, simmering 10 minutes.
• Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner.