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Peach and Pepper Relish, Off-Season

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5844
Energy (kCal)2430.44
Carbohydrates (g)607.5411
Total fats (g)0.1375
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put peppers, seeds and all, in food processor until medium chopped. | 2. You are aiming for a yield of 15 cups. | 3. After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces. | 4. Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture. | 5. Add lemon halves. | 6. Bring to a boil and boil gently for 30 minutes. | 7. Stir occasionally. | 8. Remove lemons and add sugar. | 9. Stir well. | 10. Boil for 30 more minutes or until mixture is thick, stirring occasionally. | 11. Bottle in sterilized jars and seal. | 12. Process in a hot water bath if you wish. | 13. Makes approximately 9 pints. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot red chili pepper 5 12.5 2.7531 0.5844 0.1375
    red pepper 10 sweet 12.5 2.7531 0.5844 0.1375
    raspberry vinegar 1 cup - - - -
    peach juice 5 cans drained - - - -
    salt 1 teaspoon coarse - - - -
    lemon 2 halved - - - -
    sugar 3 cups 2417.94 604.788 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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