Recipe(tried): Oscar Relish

Oscar Relish
Source: So Easy to Preserve

Yield: 6 pint jars

8 cups chopped fresh peaches (about 12 large)
8 cups chopped ripe tomatoes (about 12)
2 cups diced green peppers (2 large)
1 tablespoon red hot pepper, ground (1 pepper)
2 cups ground onions (about 6)
4 cups light brown sugar (firmly packed)
2 cups cide vinegar
1/2 tablespoon salt
4 tablespoons pickling spices, tied in a cheesecloth bag

Peel and pit peaches. Chop into small peices. Peel and chop tomatoes into 1/2-inch pieces. Remove stem and seed peppers and dice into 1/4 inch piees. Peel onions and grind in a food chopper. Grind red peppers.

Combine all ingredients in a 10-quart saucepan. Cook and stir about 1 1/2 to 2 hours, until it reaches desired thickness.

Pack into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic instrument. Add more relish if necessary to achieve 1/2-inch headspace. Wipe rims and threads clean with a clean, damp cloth. Apply lids that have been treated according to manufacturer's directions. Process in a simmering hot water bath at 180 degrees F.

Variation: Use two small hot peppers if you like a hotter relish. For milder relish, substitute Tobasco to taste (1/2 to 1 teaspoon) for the peppers.