I said I would try to get this from Gramma, and here it is, copied direct from her email. I'm going to try to make some for gifts.

quote:

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the recipe for pepper relish is very simple. asmuch hot pepper as is needed
to make your sweet peppers as hot or mild as you want. I usually get a peck
of sweet pepper and about a qt. of hot peppers(itake the seeds out of the
hot pepper, with rubber gloves,).. grind in the food grinder and put in a
little salt and sugar. put ground peppers and cider vinegar -- eneough to
make it juicy into a pot and heat just to boiling point, boil about 3
minutes and put in hot sterile jars and seal immediately. I let it
continue to simmer while i am filling the jars. Use small jars as the large
ones last too long. LET ME KNOW HOW IT TURNS OUT. LOVE GRAMMA

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the way we do it is to boil the jars, lids, and rings to sterilize them, the pour the simmering relish in them. be careful not to get any on the lip of the jar. then place the lid and ring on it, but don't tighten the ring yet.

you want it snug, but not tight.

then, as they cool, they will seal themselves. some might even "pop", but all the lids will be popped in. after they are totally cool, tighten the ones with the lids popped in and refrigerate the ones that the lids didn't pop in. those didn't seal and you will want to eat them first. or, you can freeze them to keep them for later.

all you have to do to check is press your finger in the middle of the lid. if it flexes, it didn't seal. otherwise, you're in good shape!!