I’m new to canning. If I have a genie that seals the jars do I still need to do the water bath. I don’t want to put them all in the fridge.

Thank you for this amazing relish recipe! it does have a bit to much liquid, but that is easily remedied by draing off. it is my husbands absolute favorite relush, and i prefer it over any i have had!

Hi Susan,
I have updated the recipe card with the cinnamon amount. I try to make each recipe card complete without mistakes but sometimes I miss something. I do appreciate you letting me know so that I could correct it.

~ Milisa

I followed the recipe except I reduce the celery seed to one teaspoon and I did NOT process it in my canner. I use the old fashioned method and it works for me. Boil lids at least 5 min. Fill jars to 1/4 inch head space. Wipe rim with clean damp cloth. put hot lid on. Screw on and tighten the ring with your hand. Invert jar. Fill next jar and flip the first one upright and invert second jar. Repeat until finished. I seldom have a jar that doesn’t seal. If one doesn’t, I stick it in the frig to use first. I had about 7 cups of ground cucumbers and the liquid was perfect. The relish is crisper too. I also use this method for jams or jellies and bread and butter pickles. Just make sure the product has simmered for 5 to ten minutes so it is boiling hot.