Safety classification
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Source & provenance
Recipe safety classification
Tested Bernardin manufacturer recipe. Follow Bernardin’s exact ingredient proportions, vinegar quantity, preparation, jar size, headspace, and boiling-water process.
Processing details
- Method
- Boiling-water
canning ; hot pack - Jar size and yield
- 7 × 250 ml jars
- Headspace
- 1/2 inch (1 cm)
- Base processing time
- 10 minutes at altitudes up to 1,000 ft (305 m); apply Bernardin’s altitude adjustment above 1,000 ft
Publisher source
Bernardin’s official Sweet & Sour Pepper Relish recipe is the controlling source. The WPRM record below preserves the imported formula and directions.
Preparation timeline
- Prepare the canner, jars, vegetables, and measured ingredients.
- Complete every roasting, chopping, soaking, and cooking step in the recipe card.
- Hot-fill, process for jar size and elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- The documented jar sizes with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, and headspace tool
Visual method guide
- Prepare the vegetables exactly as the card directs.
- Combine them with the complete measured acid and seasoning mixture.
- Cook for the documented time and hot-fill to 1/2 inch (1 cm) headspace.
- Process with jars covered by at least 1 inch of boiling water, adjusting for elevation.
Safety essentials
Do not reduce the vinegar, increase low-acid vegetables, change jar size, or shorten processing. Use the exact ingredient proportions and preparation method in the card.
Maintain 1/2 inch (1 cm) headspace and apply the source’s altitude adjustment above 1,000 feet.
About this recipe
Sweet & Sour Pepper Relish — Bernardin is a source-specific Bernardin relish formulated for boiling-water
Before you begin
- Read the complete card and official source.
- Confirm the vinegar type and quantity.
- Use only the documented jar sizes.
- Confirm your elevation before processing.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m). Above 1,000 feet, use Bernardin’s current boiling-water adjustment and never shorten the base process.
Sweet & Sour Pepper Relish — Bernardin
Ingredients
- 4 cups (1000 ml) finely chopped green peppers
- 1 cup (250 ml) finely chopped banana peppers
- 1 hot red pepper, chopped, optional
- 3 cups (750 ml) chopped, peeled tart apples
- 2 cups (500 ml) chopped cabbage
- 2 tbsp (30 ml) pickling salt
- 3 cups (750 ml) cider vinegar
- 3 cups (750 ml) granulated sugar
- 1 tsp (5 ml) mustard seed
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Place 7 clean 250 ml mason jars on a rackin a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. In a large bowl, combine prepared green and banana peppers, red pepper, if using, apples, cabbage and salt. Let stand 2 hours; drain well.
- Combine vinegar, sugar and mustard seed in a large stainless steel saucepan. Bring to a boil; reduce heat. Add drained pepper mixture and boil gently 10 minutes. Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles.
- Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining relish. Cover canner; bring water to a boil.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars.
- Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Serve as an appropriate condiment with meals, sandwiches, grilled foods, or appetizers. Store sealed jars in a cool, dark, dry place and refrigerate after opening.
Frequently asked questions
Can I change the vegetable proportions?
No. Preserve Bernardin’s tested balance of low-acid vegetables and vinegar.
Can I use a larger jar?
No. Use only the jar sizes documented in the recipe card.
Can I reduce the vinegar?
No. The documented acid quantity is part of the preservation formula.
Recipe context
This Bernardin relish is not interchangeable with a fresh, refrigerator, or differently formulated relish.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
- Texture differs
- Do not alter the preservation formula or process to change texture.
Source and provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Editorial treatment
- Organization and explanatory text added without changing the imported formula or processing directions.