This post is sponsored by the makers of Ball® home canning products.*

it’s july. how is it july?! however wild + weedy, the garden is producing an abundance: pulled up the garlic, calendula blooms, tomatoes are coming in, and maybe three cucumber plants were too many. it’s almost time to be starting to plan a fall garden. farmers markets stands are overflowing with fresh produce. what can you make to preserve the harvest? sauces, pickles & jams are favorites this time of year, but i’m always excited to try new ways to put up what i grow.

i was so excited to try this recipe from the makers of Ball(R) home canning products. This Antipasto Relish is jam packed with seasonal garden veggies: carrots, garlic, onion, tomatoes + peppers.

The perfect combination of it’s savory + sweet for the cheeseboard at your next gathering. Save a Ball(R) half pint jar for now, a jar for the pantry shelf + one to bring as a gift. I served this Antipasto Relish for a picnic. it was more than delicious atop a local lavender sheeps cheese + sourdough crackers from our favorite local bakery.

Antipasto Relish

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

“Get fancy this summer with Ball®’s homemade antipasto relish. Add this to your charcuterie board to upgrade your dinner party or make some for an easy picnic or poolside treat with friends! Packed with tons of flavor and nutrients, this is how we’ll be getting all of our servings of vegetables this summer!”

Ingredients

7 whole black peppercorns

4 bay leaves

1-3/4 cups white vinegar

1 cup lightly packed brown sugar

2 Tbsp salt

4 cloves garlic, finely chopped

1 Tbsp dried oregano

6 cups coarsely chopped cored peeled tomatoes (about 6 medium)

3 bell peppers (1 each green, red and yellow), seeded and chopped

2 carrots, peeled and diced

1 stalk celery, diced

1 large onion, coarsely chopped

6 Ball (8 oz) half pint glass preserving jars with lids and bands

to make

Tie peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.

To peel tomatoes make a shallow “x” on the bottom of the tomato. place in boiling water for 30 seconds and place in a large bowl of ice water. the skins should peel right off. prepare your vegetables.

Combine vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag.

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Ladle hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

i enjoyed this savory relish on sandwiches as well. how are you preserving your midsummer vegetables?

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.