Relish Recipes, canning

[carnation037]

Please place any canned relish recipes here.
Thank you and have a great day.

[carnation037]

Red Tomato Chutney

4 pounds ripe red tomatoes, (approximately 12)
3 tart green apples, cored and 1/4'd
2 1/2 cups cider vinegar
2 1/2 cups brown sugar
3 sliced onions
1 tablespoon mustard seeds -- crushed
1/4 teaspoon cayenne pepper
2 tablespoons salt
1 tablespoon ground ginger

Use a wooden spoon to mash tomatoes in a large
(non-aluminum) kettle. Add remaining ingredients
and mix well. Cook about 1 hour, or until mixture
is soft and pulpy. Let cooked mixture stand for
24 hours.

Force mixture through a coarse sieve.
Seal in hot sterilized jars.
Makes 8 or 9, 8 ounce jars

Note:
Good in omelets or as a sandwich spread.

[carnation037]

A superb chutney that goes well in sandwiches and with curries!
Try it with crackers and cheese or as a side dish with roast chicken or
pork.

Sweet Red Tomato Chutney

1 large English cucumber, peeled, seeded and diced
1 large Spanish onion, chopped finely
2 teaspoons (10ml) salt
2 cups (500ml) cider vinegar
2 1/2 teaspoons (13ml) chili powder
3 pounds (1.4 kg) diced red tomatoes
2 inch (5cm) piece of ginger root, peeled and chopped finely
3 minced garlic cloves
1 1/4 cups (360 gm) white sugar
1 teaspoon (5ml) curry powder
1/2 pound (200 gm) sultana raisins

Bring all the ingredients except raisins to a boil in a large
stockpot, and simmer for 1 to 2 hours to thicken, stirring
constantly to avoid burning. Add raisins after 30 minutes
of simmering.
Total volume should decrease to approximately 60% for
the chutney to be thick enough.
Store in jars in the refrigerator, or by using using a hot
water bath, following manufacturer's instructions.
Makes approximately 14, 125ml jars.
(I think that is 1/2 cup size, but not sure.)
Recipe can be doubled or tripled for greater quantity.

[carnation037]

Low-Fat
Fresh Green + Red Tomato Chutney

4 cups peeled and finely chopped green tomatoes
3 cups peeled and finely chopped red tomatoes
1/2 cup rice syrup or other liquid sweetener
1 very ripe mango, peeled and finely chopped
1 cup apple cider vinegar
1 large yellow onion, slivered
1/2 teaspoon ground ginger
1/2 teaspoon ground curry
1/2 teaspoon ground tumeric
1/2 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
freshly cracked pepper to taste

In a deep-sided pot, combine all ingredients. Cover; simmer over
lowest heat at least an hour, stirring often until thick. Remove
from heat. Cover and let stand until serving time. Relish can be
stored in glass jars in the refrigerator for at least four weeks.
Makes 2 pints.

[carnation037]

Tomato Chutney

about 1 kg roma tomatoes
1 tsp sea salt
1/2 tbsp finely grated fresh ginger
2 tbsp honey (orange blossom is great)
4 tbsp caster sugar
a small clove garlic, chopped
1/6 red chilli, finely chopped
100 ml red wine vinegar
100 ml white vinegar
a 6 cm piece of cinnamon stick
1 star anis
6 coriander seeds, crushed
1 tsp cumin seeds

Wash and core tomatoes and cut each in 4
lengthwise. Using a small knife, remove the seeds.
Cut tomato pieces in half and place in a saucepan
with the salt, ginger, honey, sugar, garlic, chilli, the
two types of vinegar, cinnamon stick, star anis,
coriander and cumin seeds,
Bring to a simmer and cook on low heat for about
1-1/2 hours or until you obtain a thick consistency.

[carnation037]

from carnation037
Moderator
« Thread started on: Sep 8th, 2002, 5:27pm » <br>
I got this from rdj petite's recipe letter. Thought I would share with everyone.

This is a delicious relish with all different kinds of meat.

Celery Relish

3 c. chopped celery
1 c. chopped green pepper
1 c. chopped red pepper
1 c. unpeeled, chopped granny smith apple
1/2 c. chopped red onion
1 clove minced garlic
1/2 c. apple cider vinegar
1/4 c. sugar
2 tbsp. prepared yellow mustard
1/2 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. mustard seeds
1/4 tsp. ground white pepper
1/4 tsp. ground allspice

Combine the celery, green and red peppers, apple, onions and garlic in a medium glass bowl.
Toss well to mix and set aside.
Combine the remaining ingredients together in a small saucepan.
Cook over a medium heat for about 5 minutes or until heated through, whisking constantly.
Pour over the celery mixture and stir to coat.
Spoon into a glass jar and allow to cool to room temperature.
Seal and refrigerate for 8 hours for flavors to blend.
Store in the refrigerator.
Makes about 6 cups.

[carnation037]

from carnation037
Moderator
« Thread started on: Sep 19th, 2002, 3:36pm » <br>2 Green Tomato Relish recipes

Green Tomato Relish #1

4 qrts. chopped cored green tomatoes (about 32 medium)
2 qrts. chopped cabbage (about 1 large head)
2 c. chopped sweet green peppers (about 4 small)
1 c. chopped onion (about 1 medium)
1/2 c. salt
1 1/2 c. brown sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. prepared horseradish
4 1/2 c. vinegar

Sprinkle salt over vegetables and mix thoroughly; let stand
3 to 4 hours.
Drain; rinse slightly and drain thoroughly.
Combine sugar, mustard seed, celery seed, horseradish and
vinegar; simmer 15 minutes.
Add vegetables and bring to a boil.
Pack hot relish into hot jars, leaving 1/4" at top.
Put on lids and process 10 minutes in a boiling-water canner.
...............................

Green Tomato Relish #2

12 green tomatoes
12 large green cucumbers
6 large onions
4 sweet green peppers
1 red sweet pepper
1/2 c. pickling salt
4 c. vinegar
5 c. sugar
2 tsp. celery seed

Grind vegetables, sprinkle with salt and let stand overnight.
Next day, drain and cover with vinegar. Add the sugar and
celery seed. Cook 20 minutes.
Add green food color if desired.
If not thick enough, thicken with a little cornstarch.
Put in jars and seal.

[carnation037]

from carnation037
« Thread started on: Sep 19th, 2002, 3:38pm » <br>
Hungarian Green Tomato Relish

10 lb. green tomatoes
1 head cauliflower or more
5 lb. peeled yellow or white onions
5 green bell peppers
5 red peppers
1 c. pickling salt (no iodine)

Brine:
7 c. vinegar (white is best)
1 whole box mixed pickling spices
1 box whole mustard seed
5 c. sugar

Slice thinly only the tomatoes, onions and cauliflower. Place the
cut up vegetables in a large plastic bin. Sprinkle salt over
vegetables and let it sit overnight.
Drain well and rinse off salt with water. Remove the seeds from the red and green peppers and cut up into small pieces.
Add the rinsed off vegetables and place in large kettle or pot along
with the vinegar and mustard seeds. Place the mixed pickling spices in
a bag or cloth to keep them together so they can be fished out later.
Mustard seeds remain in the relish.
Cook until vegetable are soft, not mushy!
Remove mixed spice bag and add . Cook ten more minutes until sugar is melted.
Bottle in sterilized canning jars.

[carnation037]

from carnation037
Moderator
« Thread started on: Sep 19th, 2002, 3:39pm » <br>
Jalapeno Pickle Relish

1 1/2 qrt. jalapenos, finely chopped
1 qrt. cucumbers, finely chopped
2 large onions, finely chopped
1/4 c. salt
5 1/4 c. sugar
3 c. cider vinegar
4 tsp. pickling spices

Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water
and let stand for 2 hours-drain and press veg to remove excess water.
Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
Bring to a boil and simmer 15 min.
Add veg and simmer for 10 min-remove spice bag.
Pack into clean hot jars and process 10 minutes in a boiling water bath.
Makes 7 pints give or take.
This is fantastic on hot dogs and hamburgers!
Kind of a sweet hot relish that wont kill you!

[carnation037]

from KekiLou
« Reply #1 on: Sep 18th, 2004, 8:16pm » <br>
Red and Green Picalilli

3 lb. red tomatoes
3 lb. green tomatoes
3 sweet red peppers
3 sweet green peppers
2 lb. onions
1 medium head cabbage
1 medium bunch celery
1/2 c. salt
1 1/2 qt. vinegar
3 lb. sugar
1/2 c. yellow mustard seed
1/2 tsp. cinnamon
1 tsp. ground cloves

Wash all vegetables. Remove seeds. Put through grind-
er. Add salt and let stand overnight. Drain. Add rest of
ingredients. Place in a deep kettle. Bring to a boil. Simmer
1 hour. Put in jars and seal.


-----------------------------------
Green Picalilli

4 ea Tomato, green
1 c Horseradish, grated
2 T Cloves, ground
2 T Mustard, dry
1 x Vinegar
2/3 c Salt
2 T Cinnamon
2 T Allspice
4 T Pepper
2 c Brown sugar

Sprinkle the salt over the chopped tomatoes and let stand over night.
In the morning, drain in colander. Add the horseradish, spices and
sugar and enough vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal.
-----------------------------------
Green and Red Picalilli

Categories: Penndutch, Relishes

Yield: 1 servings

4 ea Tomato, green (4 pecks)
2/3 c Salt
1 c Horseradish, grated
2 tb Cinnamon
2 tb Cloves, ground
2 tb Allspice
2 tb Mustard, dry
4 tb Pepper
1 x Vinegar
2 c Brown sugar

Sprinkle the salt over the chopped tomatoes and let
stand over night. In the morning, drain in colander.
Add the horseradish, spices and sugar and enough
vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal.

Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

[carnation037]

from WhisperingPass
« Thread Started on Jun 20, 2005, 1:59pm »

Garden Relish

2 gallons cucumbers
12 medium sized onions
4 green peppers
2 medium sized carrots
1/4 cup salt
6 cups granulated sugar
4 cups applecidar vinegar
12 whole cloves
1 tablespoon mustard seed
2 tablespoons tumeric

Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight.
Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to boil and simmer gently for 30 minutes. Remove bag of spices.
Spoon into hot, sterilized jars and seal. (makes about 12 pints)

[carnation037]

from KekiLou
« Reply #14 on Sept 18, 2004, 9:14pm »
Hot Dog Relishes, 3


Cucumber Hot Dog Relish

4 c. ground unpeeled cucumbers
1 c. ground sweet green pepper
1/2 c. ground sweet red pepper
3 c. ground onions
3 c. celery, finely diced
1/4 c. salt
3 1/2 c. sugar
2 c. distilled white vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
Grind or chop vegetables. Combine all vegetables in large bowl. Sprinkle with salt and cover with cold water. Let stand 4 hours. Drain thoroughly, press out all excess liquid. Combine sugar, vinegar, celery and mustard seed. Bring to a boil stirring until sugar is dissolved. Add all drained vegetables. Simmer 10 minutes. Put into jars. Process 10 minutes in boiling water. Makes 6 pints.


Green Hot Dog Relish

1 gallon sliced cucumbers, cut thin (use lg. cukes for this)
1 c. canning salt
1 gallon water
2 bell pepper
1 tbsp. alum (powdered)
1 tbsp. ginger
3 c. cider vinegar
5 c. sugar
2 or 3 tbsp. pickling spices (tied in a spice bag)
Dissolve salt in 1 gallon of water. Add sliced cucumbers and soak for 1 week. Stir every day. Then drain and wash cucumbers and grind with the 2 bell peppers. Soak the cucumbers and peppers in 1 gallon of water and the powder alum for 20 minutes. Drain again and wash the cucumbers and peppers and bring to a boil in just enough water to cover and add the 1 tablespoon ginger. Cook for 20 more minutes. Drain and wash. Put the vinegar, sugar and spice bag in a kettle and add the cucumbers and peppers and simmer for 30 minutes. Put in jars and seal. Makes about 6 pints.


Hot Dog Relish

2 c. chopped onion
2 c. chopped cucumber
6 green or red sweet peppers
4 c. chopped green tomatoes
3 tbsp. pickling salt
3 c. sugar
1/4 c. flour
2 tsp. turmeric
1 c. water
1/4 c. prepared mustard
1 tsp. mustard seed
2 c. cider vinegar
Mix ingredients. Let stand overnight, turn and drain. Rinse with clear cold water. Mix other ingredients and stir until thick. Then add vegetables. Cook 20 minutes.

[carnation037]

from WhisperingPass
« Thread Started on Today at 12:53am »

Dixie Relish

1 quart chopped cabbage
2 C. chopped onions
2 C. chopped sweet red pepper
2 C. chopped green pepper
1/2 C. kosher salt
3/4 C. sugar
3 T. mustard seed
2 T. celery seed
1 qt. white vinegar

Dissolve salt in 2 qts. of water. Pour over chopped vegetables and let stand for 1 hour.
Drain. If too salty, rinse and drain again.
Add the vegetables, sugar and spices to a large pan with the vinegar. Simmer for 20
minutes. Bring to a boil.
Ladle into hot, sterilized jars. Adjust lids. Process in a hot water bath for 15 minutes.

[carnation037]

from chief_cook2
« Thread Started on May 5, 2003, 2:41pm »

Vidalia Onion Relish

a.. 1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs.)
b.. 1/2 c. salt
c.. 1 qt. cider vinegar
d.. 1 tsp. turmeric
e.. 1 tsp. pickling spice
f.. 4-oz. jar chopped pimentos
g.. 4 1/2 c. sugar
Grind or use food processor for enough Vidalia onions to yield 1 1/2 gallons, add 1/2-c. salt and let stand 30 minutes. Squeeze juice from mixture and discard juice. To onions, add vinegar, sugar, spices (tied in cheesecloth or use a tea ball) and pimiento. Bring to a boil and cook for 30 minutes, stirring often. Pack both onions & cooking liquid to cover in sterilized jars, leaving 1/2" headspace. Remove air bubbles by tapping bottom of jar or running knife to bottom several times. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8 pints or 16 half-pints.
Some things I learned on my first batch about 3 years ago ~ The turmeric will turn a plastic or wooden spoon a strange color, I used a blue plastic spoon and now the bowl is a strange shade of green! Draining the onions I used a colander fitted with cheesecloth large enough to go around the onion mixture. Then folded the cheesecloth and wrung out like clothing you hand wash. You need to get as much liquid out at this stage as possible. The original recipe only called for 2 tbsp. pimiento, but I use the whole jar as it doesn't have flavor of it's own and makes a much prettier jar of relish.


- - - - -

from chief_cook2
« Thread Started on August 28, 2005 at 6:15pm »

Vidalia Onion Relish

1 1/2 gal ground Vidalia sweet onions (14 to 18 med. onions)
1/2 cup salt
1 qt. apple cider vinegar
1 tsp Turmeric
1 tsp pickling spice
1 tsp pimento, chopped
4 1/2 cup sugar

Grind onions to yield 2 1/2 gallons
and 1/2 cup salt, let stand 30 minutes.

Squeeze juice from onion-salt mixture
and discharge juice.

To onions, add vinegar, spices, pimento
and sugar.
Bring to boil and cook for 30 minutes,
stirring often.

Pack both onions and cooking liquid to
cover in hot pint jars, leaving 1/2 inch
head space.

Remove air bubbles, wipe jar rims.
Adjust lids.
Process 10 minutes in a boiling water bath.
Makes 8 pints.

[carnation037]

from WhisperingPass
« Thread Started on Aug 17, 2005, 2:38am »

Corn Relish

2 quarts fresh whole kernel corn
2 cups diced sweet red peppers
2 cups diced green peppers
1 quart chopped celery
1 cup chopped celery
1 cup chopped onion
1-1/2 cups sugar
1 quart vinegar
2 tsp salt (not iodized)
2 tbs celery seed
2 tbs dry mustard
1 tsp turmeric

Remove husks and silks from fresh corn. Cook ears of corn in boiling water for 5 minutes; re move and plunge into cold water. Drain; cut corn from cob. Do not scrape cob. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seeds. Cover pan until mixture start to boil; then boil uncovered for 5 minutes, stirring occasionally. Mix dry mustard and turmeric and blend with liquid from boiling mixture; add, with corn, to boiling mixture. Return to boiling and cook for 5 minutes, stirring occasionally. Pack loosely while boiling hot into clean, hot jars, filling to within 1/2 inch of top. Seal jars. Process in boiling water bath (water to cover top of jars) for 15 minutes. Remove jars to wire racks and cool.
Yield: 7 pints.

[carnation037]

WhisperingPass
« Thread Started on Jul 9, 2005, 2:43pm »

Tomato Relish

18 ripe firm tomatoes
1 stalk celery
4 medium size onions
2 sweet green peppers
2 sweet red peppers
1/3 cup salt
2 1/4 cups granulated sugar
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon black pepper
2 tablespoons mustard seed -- in cheesecloth bag
1 1/2 cups applecider vinegar

Peel tomatoes, then chop into small pieces.
Chop celery, onions and peppers finely. Mix together the vegetables and salt.
Place in refrigerator overnight. Drain thoroughly in the morning.
Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan.
Bring to a boil and simmer 3 minutes. Add vegetables and return to boil. Simmer for 10 more minutes, stirring occasionally.
Remove cheesecloth bag.
Spoon into hot sterilized jars and seal.

[carnation037]

from WhisperingPass
« Thread Started on Sept 4, 2003, 2:58pm »

Cucumber Relish

7 cups prepared cucumber (about 6 regular)
4 cups prepared green peppers
4 cups perepared red peppers
2 cups chopped celery
1 cup chopped onion
1/2 cup pickling salt
2 1/4 cups sugar (white)
3 cups white vinegar
3 tablespoons each of celery seeds and mustard seeds

Wash, peel and chop cucumbers.
Measure 7 cups.
Wash, seed and chop peppers measure 4 cups each.
Combine cucumbers and red and green peppers with the pickling salt in a large stainless steel or glass bowl. Cover and let stand 4 hours.
Drain vegetables and rince well. Press out excess moisture.
Combine sugar, vinegar, celery seed, mustard seed, in a large preserving kettle. Mix well.
Bring to a boil, add vegetables, return to boil, and boil gently for 10 minutes.
Ladle relish into 7 pint jars that have been sterilized and hot. Ladel to within 1/2 inch from top. Place on hot boiled lids and screw down bands.
Place in a boiling water bath. Be sure to make sure jars are covered with a min. of 2 to 3 inches of hot water.
Put lid on canner and bring to boil. Process for 10 minutes for altitudes of up to 1,000 feet, add more time for your altitud if above sea level.
Remove jars and place to cool. Leave alone for 24 hours.
Check for proper seal. Remove bands and store in a cool dark place.
This is the closest I have found to store bought green relish.
enjoy.

[carnation037]

from Jay
« Thread Started on Aug 23, 2003, 11:15pm »

Green Tomato Relish

2 ½ lbs green tomatoes
6 large onions
6 sweet red peppers

Place in large pot, and cover with boiling water. Boil for 15 minutes. Drain well

2 cups vinegar Bring to a boil. Strain out spices.
1 ½ cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice

Add to vinegar mixture, then add to vegetables.
Cook for 20 minutes

1 tablespoon salt
2 cups sugar
1 teaspoon mustard seed

Put into hot sterilized jars. Seal. Yield: 4 ½ pints.

[carnation037]

from TakeAPictr
« Thread Started on Aug 14, 2003, 8:01pm »

Zucchini Relish

10c zucchini
4c onions
5 tbsp canning salt

Grind vegies, mix in salt well and let stand overnight. rinse with cold water & drain.

2 red or green peppers
1 large carrot
1tsp dry mustard
1tsp celery seed
4tbsp cornstarch
2 1/4 c vinegar
5c sugar
1tsp turmeric
1/2 tsp pepper

Grind vegies and mix with remaining ingredients,
add zucchini to solution & boil 30 mins. Hot pack in sterilized jars. 9 pts.

[carnation037]

from Jay
« Thread Started on Jul 28, 2006, 10:12pm »

Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish.

Garden Chow Chow Recipe

1 lb carrots, peeled and sliced
1 head cabbage, shredded
3 medium zucchini, sliced
1 lb onions, sliced
10 medium green tomatoes, sliced (optional)
1 1/2 heads cauliflower
4 cups sugar
1/2 gallon white vinegar
1 tablespoon dry mustard
1 tablespoon celery seeds
1/2 tablespoon dried turmeric
4 hours 15 minutes 4 hrs prep
Slice onions and salt to taste.
Let set 3 hours.
Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
After 3 hours, drain onions on paper towel, but do not rinse.
Cook carrots and cauliflower in vinegar and spices for 5 minutes.
Add all other ingredients.
Cook until very hot, about 10 minutes.
Pack in jars.

[whisperingpass]

Topic: PEAR RELISH

INGREDIENTS:

12 pounds firm pears, about 40, peeled, cored, quartered
2 green bell peppers, seeded and quartered
2 red bell peppers, seeded and quartered
2 pounds onions, about 7 to 8 medium, peeled and quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric

PREPARATION:

Grind pears, onions, and bell peppers.
Drain off all liquid.
Combine vinegar, sugar, salt, pickling spices, and turmeric in a large kettle.
Boil 10 minutes.
Add ground fruit and vegetables; bring to a boil.
Boil 15 minutes.
Spoon into hot sterilized jars and seal quickly.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet.
Over 6,000 feet, process for 25 minutes.
Makes about 8 to 9 pints.

[whisperingpass]

Celery Relish

30 large ripe tomatoes
4 medium onions
2 green peppers
4 large heads celery
4 tbsp salt
1 cup white sugar
4 cups vinegar

Wash vegetables, peel tomatoes and onion, removed seeds and tongues from peppers, and the leaves from the celery.
Chop all vegetables quite fine.
Add salt, sugar and vinegar and boil all together for 1 1/2 hours or until thick. Pour into hot sterilized jars and seal.

[carnation037]

4 pear relish recipes

www.recipezaar.com/119460

A lady in rural Georgia gave this recipe to me after tasting it at her home, where she had peach and pear trees. I have savored that visit and remember her when I make the best pear relish

Pear Relish #1

8 quarts pears (1 peck)
6 large vidalia onions
6 red bell peppers
6 green bell peppers
4 cups granulated sugar
1 tablespoon kosher salt
5 cups apple cider vinegar
1 tablespoon allspice

Put through food grinder all the ingredients.
When everything is ground up, mix all together
in a large canning kettle.
Cook for 40 minutes.
Put in jars and seal.

-----
southernfood.about.com/od/picklesrelishes/r/bl90718e.htm

Pear Relish #2

12 pounds firm pears, about 40, peeled, cored, quartered
2 green bell peppers, seeded and quartered
2 red bell peppers, seeded and quartered
2 pounds onions, about 7 to 8 medium, peeled and quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric

Grind pears, onions, and bell peppers. Drain off all liquid.
Combine vinegar, sugar, salt, pickling spices, and turmeric in a large kettle.
Boil 10 minutes. Add ground fruit and vegetables; bring to a boil.
Boil 15 minutes. Spoon into hot sterilized jars and seal quickly.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes
of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Makes about 6 pints.
Serve with roasted or grilled meats.
Makes about 8 to 9 pints.
----

www.recipezaar.com/47783

This relish is wonderful on all types of vegetables. It has a sweet, but hot flavor and is considered a staple in our home. Also, it goes well with pork. Prep time and cook time may vary, depending on whether you chop by hand or food processor.

Pear Relish #3

18 large hard pears
18 bell peppers (use all colors)
3 cups sugar
1 1/2 teaspoons salt
3 pints vinegar
5 large onions (mix white and red)
green hot peppers
red hot peppers

Chop all ingredients.
Cook until tender.
Pour into heated jars.
Clean rims of jars and place lids and rings on jars and tighten.
Process in hot water bath.
Remove from heat and tighten rings again.
Set out and allow to cool completely before storing.
-----
www.recipezaar.com/21088

Pear Relish #4

12 large pears, peeled,cut into pieces and ground
6 red bell peppers, seeded and chopped
6 green bell peppers, seeded and chopped
6 large onions, chopped
2 cups sugar
1 cup vinegar
2 tablespoons salt

Mix all the ingredients together in a big pot and cook them until the mixture is thick (about 1 hour).
Stir frequently.
Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

[whisperingpass]

RHUBARB CHUTNEY

In a large kettle combine:

5 med. apples (Granny Smith or Delicious) peeled, cored, and coarsely chopped
4 lbs. rhubarb, cut in 1" pieces
4 med. onions, chopped
1 lb. dark raisins
1 lb. dark brown sugar
½ cup white sugar
2½ cups malt vinegar
½ tsp. cayenne pepper
½ tsp. cinnamon
½ tsp. ginger
½ tsp. mace
½ tsp. cloves

Cover and bring to a boil.
Remove cover and lower heat.
Simmer till thick and tender.
Ladle into 7 or 8 pint jars, leaving ¼ inch head space, and cap immediately.
Immerse jars and process in a 10 minute hot water bath.

[carnation037]

Can be used as a relish or appetizer.

Eggplant Relish

1 medium eggplant
1 hard boiled egg
1 green pepper
1 medium onion
oil
vinegar
garlic
salt
pepper
sugar

Bake eggplant until soft.
Grind together the baked eggplant, egg,
green pepper and onion.
Add oil, vinegar and seasonings to taste.
(Or use a vinaigrette dressing of your choice.)
Chill. Serve cold.

[carnation037]

Apple Pickle Relish

4 diced apples
2 Minced dill pickles
1 chopped onion
1/4 c. apple cider vinegar
1/2 c. sugar
1/4 tsp. salt

Combine all the ingredients in a medium bowl.
Cover and chill relish at least 2 hours.
Serve with chicken or pork.
Makes about 16 servings.

[carnation037]

Garden Relish

2 med. cucumbers
12 med. onions
4 med. green peppers
2 med. carrots
1/4 c. salt
6 c. granulated white sugar
4 c. apple cider vinegar
12 whole cloves
1 tbsp. mustard seed
2 tbsp. turmeric

Grind cucumbers, onions, peppers and carrots together until
fine.
Stir in salt and let set overnight.
Drain well.
Mix in remaining ingredients.
Place cloves and mustard seed in cloth bags.
Bring to a boil and simmer gently for 30 minutes.
Remove bag of spices.
Spoon into the hot sterilized jars and seal.
Makes 12 pints.

[carnation037]

Carrot Relish

18 carrots
4 green peppers
4 red peppers
2 onions
1/2 head cabbage
1/2 c. salt
3 c. sugar
6 c. vinegar
2 tbsp. mustard seed
2 tbsp. celery seed

Finely chop all the vegetables together.
Pour salt over the vegetables and let set for 1 hour.
Drain vegetables.
Put vegetables and remaining ingredients into a large pot.
Bring to a boil.
Place in sterilized jars, and seal. Hot water bath for 10 minutes.
Cool at room temperature, and check to make sure the seal is good.

[carnation037]

from chief_cook2
« Thread Started on Dec 29, 2002, 10:40pm »

Canned Salsa

5 lbs. tomatoes, peeled and chopped
2 lbs. fresh jalapeños peppers, seeded and finely chopped
1 lb. onions, chopped
6 cloves garlic, minced
3/4 C. white vinegar
2 tsp. pickling/canning salt

Place tomatoes, peppers, onion, garlic, vinegar and salt in a large pot.
Heat to simmering and simmer for 10 minutes.
Pack into sterilized pint or half-pint canning jars.
Wipe jar rims clean with a damp cloth.
Adjust lids and rings; seal.
Process for 15 minutes in a boiling-water canner.
Makes 6 to 8 pints.

[carnation037]

from chief_cook2
« Thread Started on Dec 29, 2002, 10:42pm »

Coney Island Relish

5 C. ground cucumbers
3 C. ground onions
2 ground hot red peppers
2 ground sweet bell peppers
1 C. ground celery
3/4 C. salt
6 C. water
4 C. vinegar
3 C. granulated white sugar
2 tsp. mustard seed
2 T. celery seed

Mix salt and water and pour over vegetables.
Let stand overnight.
Drain well.
Heat vinegar, sugar, mustard seed and celery seed to boiling.
Add well drained vegetables and simmer for 20 minutes.
Pack into hot jars and seal.
Makes about 7 1/2 pints.