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Sweet Hot pepper relish leaving out onion

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Posted by twoyur (My Page) on
Sat, Aug 17, 13 at 17:21

I have a recipe from NCHFP for sweet hot pepper relish that has onions in it. I have been told you run a risk anytime you deviate from the recipe. I would rather not have the onion in the recipe. I am not replacing them with anything. Is it a risk
here is the list of ingredients

5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground jalape�o peppers (About 3 to 4 pounds before grinding)
1-1/2cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-1/2cups distilled white or cider vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

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RE: Sweet Hot pepper relish leaving out onion

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Sat, Aug 17, 13 at 17:40

You can always safely leave out a low acid ingredient as long as you don't change the amount of other ingredients. Doing so changes the density and the pH toward the plus side, the safer side. Of course the taste will be different and the relish will be a little soupier but relishes need to be a bit soupy anyway and you can always drain off any excess liquid after opening the jar.

So just skip the onions and keep everything else the same.

Dave

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