🌿 Dad's Garden Relish
90 Years Young and Still Canning!
📌 In This Article
🌿 The Relish Story
"I went up to help my 90 year old dad can today. When I got there this morning he was already chopping up stuff. We canned 8 quarts and 26 pints."
90 Years Young
🌿"When I got there this morning he was already chopping up stuff."
8 quarts + 26 pints = 34 jars of garden goodness!
My dad is 90 years old and still canning. When I showed up to help him today, he was already chopping up stuff. He doesn't wait for anyone — he just gets to work.
We canned 8 quarts and 26 pints of his famous garden relish. It's a simple recipe, but it's been in our family for generations. Every jar is a taste of summer, a taste of home, and a taste of Dad.
💬 The legacy: "We canned 8 quarts and 26 pints. I have had many ask how to make this so here you go."
👨🦳 Dad's Kitchen – A Legacy of Canning
There's something special about canning with Dad. He's been doing this for decades, and he still remembers every step. He doesn't use a recipe book — he just knows.
Today, I wrote it all down so I could share it with you. This is Dad's garden relish — simple, honest, and absolutely delicious.
💡 Pro tip: "Don't wait to learn from the elders in your life. Their knowledge is priceless."
📦 Ingredients
🌿 For the Relish
- 🍅 Tomatoes – Chopped
- 🫑 Green peppers – Chopped
- 🧅 Onions – Chopped
- 🌿 Celery – Chopped
- 🍋 Vinegar – 3 tbsp per gallon
- 🧂 Salt – 1 tbsp per gallon
- 🌿 Black pepper – 1 heaping tsp per gallon
💡 Pro tip: "The amounts of tomatoes, peppers, onions, and celery can vary — use what you have from the garden!"
📝 Step-by-Step Instructions
Step 1 – Chop the Vegetables
- Chop tomatoes, green peppers, onions, and celery.
- Don't over-chop — you want a chunky relish, not a paste.
💡 Pro tip: "When I got there this morning he was already chopping up stuff — Dad doesn't waste any time!"
Step 2 – Prepare Your Equipment
- Prepare your water bath canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 3 – Cook the Vegetables
- In a large pot, combine all the chopped vegetables.
- Cook down for about 40 to 45 minutes.
- Stir occasionally to prevent sticking.
💡 Pro tip: "The vegetables will release their own liquid — no need to add water."
Step 4 – Season the Relish
- When you have about 15 minutes left, add per gallon:
- 3 tablespoons vinegar
- 1 tablespoon salt
- 1 heaping teaspoon black pepper
- Stir well to combine.
💡 Pro tip: "Add the seasoning in the last 15 minutes — it keeps the flavors bright."
Step 5 – Fill the Jars
- Ladle the hot relish into hot jars.
- Leave 1/2 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 6 – Water Bath Process
- Place jars in the water bath canner.
- Process for 30 minutes.
- Adjust for altitude if necessary.
💡 Pro tip: "30 minutes in the water bath ensures a safe, long-lasting relish."
Step 7 – Cool and Store
- Remove jars and cool on a dishtowel.
- Check seals after 24 hours.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🥫 How to Store Your Garden Relish
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 month
- 🌿 Great on: Hot dogs, burgers, sandwiches, and more!
💡 Pro tip: "This relish is amazing on everything — try it on a hot dog!"
💡 Pro Tips from Dad
- 🔪 Chop chunky: Don't over-chop — you want texture.
- 🍅 Use garden vegetables: Fresh is always best.
- 🧂 Season to taste: Add more salt or pepper if you like.
- 🔥 Cook down: 40-45 minutes is the sweet spot.
- 🍋 Don't skip the vinegar: It adds tang and helps with preservation.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
💡 Pro tip: "Dad has been making this for decades — he knows what he's doing!"
🌿 How to Use Dad's Garden Relish
- 🌭 Hot dogs: The perfect topping
- 🍔 Burgers: Adds a tangy crunch
- 🥪 Sandwiches: A flavorful spread
- 🥗 Salads: Mix into tuna or chicken salad
- 🧀 Cheese boards: A tangy addition
- 🍳 Eggs: Top your morning eggs
❓ Frequently Asked Questions
❓ Can I use different vegetables?
Yes! Dad uses whatever is ready in the garden.
❓ How long does this last?
Up to 1 year when properly canned and stored.
❓ Can I add hot peppers?
Yes! Add jalapeños or chili peppers for heat.
❓ What if I don't have enough tomatoes?
Use more peppers and onions — it's flexible!
❓ Can I reduce the vinegar?
It's not recommended — vinegar helps with preservation.
❓ How many jars does this make?
We made 8 quarts and 26 pints from a big batch.
❓ Can I use this in recipes?
Yes! It's great in deviled eggs, potato salad, and more.
❓ Is this recipe really from Dad?
Yes! He's 90 years old and still canning.
❓ Can I double the recipe?
Yes, but you may need a larger pot.
❓ Will I ever buy store-bought relish again?
Probably not! Dad's relish is so much better!
📄 Printable Recipe Card
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║ DAD'S GARDEN RELISH ║
║ 90 Years Young and Still Canning! ║
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YIELD: Varies | TIME: ~1.5 hours | PROCESS: 30 min
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INGREDIENTS
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- Tomatoes (chopped)
- Green peppers (chopped)
- Onions (chopped)
- Celery (chopped)
PER GALLON:
- 3 tbsp vinegar
- 1 tbsp salt
- 1 heaping tsp black pepper
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INSTRUCTIONS
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1. Chop tomatoes, green peppers, onions, and celery.
2. Prepare water bath canner, jars, and lids.
3. Cook vegetables down for 40-45 minutes.
4. With 15 minutes left, add vinegar, salt, and pepper.
5. Ladle into hot jars, leaving 1/2" headspace.
6. Wipe rims, add lids and rings.
7. Process in water bath for 30 minutes.
8. Cool, check seals, and store.
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90 YEARS YOUNG! 👨🦳
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"I went up to help my 90 year old dad can today.
When I got there this morning he was already
chopping up stuff. We canned 8 quarts and 26 pints." ❤️
© CanningRebels — Dad's Garden Relish
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