Hot Jalapeno Pepper Relish

1. Wash and remove stems and chop peppers.

2. In a 6-8 quart pot combine peppers and remaining ingredients and mix well.

3. Bring to a boil over medium heat stirring occasionally.

4. Boil for 8-10 minutes stirring frequently to avoid sticking.

5. Immediately fill jars with mixture, leaving 1/2 inch head space.

6. Carefully run a plastic knife down inside of jar to remove bubbles.

7. Wipe jars and threads clean.

8. Adjust two piece caps.

9. Process pints or half pints in boiling water canner for 15 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.9488 g
Protein	5.4687 g
Carbohydrates	180.3527 g
Energy	734.6919 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0138 g
Water	474.9573 g
Aspartic acid	0.4551 g
Calcium, Ca	210.0125 mg
Lutein + zeaxanthin	166.7569 g
Fiber, total dietary	9.1712 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	200.7944 g
Niacin	0.9747 mg
Vitamin A, RAE	21.3362 g
Arginine	0.3526 g
Riboflavin	0.1564 mg
Tocopherol, beta	0.0143 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0042 g
Fatty acids, total saturated 20:1	0.0048 g
Glutamic acid	1.1171 g
Stigmasterol	0.03 mg
Sodium, Na	64.3081 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0051 g
Total lipid (fat)	0.9488 g
Manganese, Mn	0.9029 mg
Fructose	5.5124 g
Proline	0.1474 g
Fatty acids, total saturated 16:0	0.1637 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	151.5754 g
Choline, total	37.9258 mg
Sugars, total	163.9105 g
Serine	0.176 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.0136 g
Vitamin B-6	0.5919 mg
Selenium, Se	2.4878 g
Ash	2.7692 g
Fatty acids, total saturated 18:1 undifferentiated	0.3742 g
Pantothenic acid	0.7694 mg
Phenylalanine	0.1239 g
Beta-sitosterol	0.02 mg
Copper, Cu	0.167 mg
Betaine	1.178 mg
Thiamin	0.2364 mg
Methionine	0.0388 g
Iron, Fe	3.0853 mg
Carbohydrate, by difference	180.3527 g
Phosphorus, P	125.6288 mg
Folate, total	138.9881 g
Tocopherol, gamma	0.0042 mg
Fatty acids, total saturated 4:0	0.0003 g
Alanine	0.1431 g
Valine	0.1527 g
Fatty acids, total saturated 18:2 undifferentiated	0.1494 g
Glycine	0.1196 g
Carotene, alpha	94.1231 g
Glucose (dextrose)	6.7508 g
Fatty acids, total saturated 14:0	0.0055 g
Zinc, Zn	0.938 mg
Isoleucine	0.1085 g
Maltose	0.0267 g
Tocopherol, delta	0.0008 mg
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	0.1632 g
Leucine	0.1555 g
Tocotrienol, alpha	0.1525 mg
Vitamin A, IU	423.8762 IU
Folate, DFE	138.9881 g
Tryptophan	0.0488 g
Vitamin C, total ascorbic acid	118.3529 mg
Phytosterols	47.12 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Fatty acids, total polyunsaturated 18:1 c	0.0021 g
Fatty acids, total saturated 20:0	0.0003 g
Tyrosine	0.071 g
Vitamin K (phylloquinone)	208.1229 g
Fatty acids, total saturated	0.194 g
Histidine	0.0809 g
Fatty acids, total monounsaturated	0.3842 g
Threonine	0.1259 g
Folate, food	138.9881 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	10.8794 g
Vitamin E (alpha-tocopherol)	0.7758 mg
Magnesium, Mg	60.2656 mg
Lysine	0.1768 g
Potassium, K	736.63 mg
Cystine	0.0377 g
Fluoride, F	3.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.75 cup	604.485	151.197	0
Cabbage	3 cups	66.75	15.486	0.267
Onion	1	44	10.274	0.11
Water	0.5 cup	0	0	0
cilantro	1 tablespoon	0.23	0.0367	0.0052
Garlic Clove	2	8.94	1.9836	0.03
jalapeno pepper	1.5 1/2	2.4469	0.5484	0.0312
apple cider vinegar	1.5 cups	0	0	0
celery seed	1 teaspoon	7.84	0.827	0.5054
pickling salt	1 tablespoon	0	0	0