Always use fresh and healthy vegetables. Start canning the vegetables as soon as you have bought them from the store.

Sterilise jars and lids prior use, it is best to do it just before you start canning.

Use clean utensils, towels, bowls and pots to avoid transferring bacteria to your products. 

Always wash your hands before you start canning.

HOW TO STERILISE JARS AND LIDS

Start by washing the jars in warm soapy water, then rinse the soap well with warm water. Both pressure canners or multifunction cookers can be used for sterilising jars, but I use an old-fashioned large stockpot and a gas or an electric hob. The water bath method of sterilising and canning is the traditional one, used in the Balkans.

Pour boiled water from your kitchen kettle into your canning pot. Place the jars carefully in the pot of boiled water with their openings facing down. This will make it easier to take the jars out of the canning pot later without any water left inside them. Add more boiling water to the pot, if necessary. The jars must be covered with at least one inch of water on the top. Bring the water in the canning pot to a boil, cover the pot with a lid and set a timer for 10 minutes. The timing must start from the moment the water has reached a full boil. If the water is boiling too vigorously, reduce the heat until it comes down to a more gentle but still full boil. Be careful, the pot will get very hot, use tongs. Dip the lids into the boiling water to sterilise them. After 10 minutes turn the heat off.

Take the empty jars out of the hot water with your tongs. Once again, be careful not to burn your hands. Place all jars and lids on a clean tea towel and cover with another clean towel to prevent dust or dirt from landing on them.

PACK THE RELISH IN JARS

Start packing the relish while the jars are still warm. If the jars are too hot to handle, wait for 10-15 minutes before you start using them.

Pour the mixture in sterilised glass jars with a pouring spoon, leave 1 inch (3 cm) headspace. Wipe the jar rims clean to remove air bubbles and place the lids on. Place the lids on.

PROCESS THE RELISH JARS

If I plan to keep the relish longer, you will have to hermetically seal the jars.

To do that, pour boiling water from your kitchen kettle into your canning pot. Lower the packed jars of relish, using tongs, into the boiling water. If necessary, add more boiling water to cover the jars with at least 1 inch of water on the top. Place the pot on the hob and bring the water to a full boil. Cover the pot with the lid and boil for 20 minutes. Set the timer from the moment the water has reached a full boil. If the water is boiling too vigorously, reduce the heat until it comes down to a more gentle but still full boil. After 20 minutes turn the heat off. Leave the relish jars in the hot water for 5-10 minutes to cool a bit.

Take the processed relish jars out of the pot using tongs. Place them upside down on a clean tea towel in a large tray. The heat from the relish will help to seal the lids.

Let the relish jars cool overnight, then store in a cool dark place.