Ladle hot relish into hot, sterilized pint canning jars, leaving1/2" headspace. Remove air bubbles and refill if necessary.
Wiperims, and add hot lids and rings.
Place the jars in the water bath makingsure that the water covers each of the jars by 1 to 2 inches. Add hot water tothe canner if it doesn't measure up.
Cover the pot and turn up the heat underthe canner and wait for the water to start boiling.
Once the water has come toa boil start your timer for 15 minutes.
When complete turn off the heat andremove the cover and let the jars sit for another few minutes.
Remove the jarsand place them back on the dishtowel in a place that they will sit overnight tocool. Do not touch or move them till the next morning.