Put all ingredients in a large kettle. Stir well. Boil 15 minutes. Remove spice bag. Put in hot, sterile jars. Seal. Makes 16 pints. NOTE: For mild relish, use only 1 hot pepper and omit the black pepper. NOTE: Get a book on canning if unsure about sealing and processing. MRS GLEN SPURLOCK (MARY) HOLLY GROVE, AR From the book
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|Serving Size: 1 Serving (927g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 353.2mg||9 %|
|Total Carbohydrate 246.8g||73 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 242.4g|
|Protein 2.7g||4 %|
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Calories per serving: 968
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