efrigerate overnight.
For the beet relish, combine cranberries, vinegar and sugar
For the beet relish, place the beet, onion and 1/3 cup
efore cooking.
For the beet relish, combine all ingredients in a
In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
Squeeze excess moisture from zucchini. Transfer to a bowl with sweet potato, breadcrumbs, egg, onion and Parmesan cheese. Season to taste and mix. Shape evenly into 4 patties. Refrigerate 15 mins.
Heat oil in large nonstick skillet on medium heat. Dust patties in flour, shaking off excess. Cook 3-4 mins each side, until golden. Drain on paper towels.
Serve in rolls with arugula, tomato slices and beet relish, if desired.
Heat oil in a medium skillet on low heat. Cook and stir onion and garlic for 5 mins. Add beets; cook and stir for 2 mins.
Add stock to pan. Cook, covered, for 30-35 mins or until beets are tender and liquid has evaporated.
Stir in vinegar, sugar and raisins. Simmer, uncovered, for 3 mins.
Heat a large skillet on medium heat. Cook and turn sausages for 8-10 mins or until cooked through.
Serve sausages with beet relish, arugula and crusty bread.
or until thickened.
Distribute beet relish between serving plates. Top with
Heat oil in a large saucepan over medium heat. Cook onions, beet and chili, covered, for 45 mins, stirring occasionally, or until softened. Remove lid and add vinegar and sugar. Cook, uncovered, for 20 mins, stirring occasionally, or until thick. Remove from heat and stir in mint and salt.
rilled Crostini and add the beet relish.
Sprinkle crostini with shallots
Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
Cover and refrigerate for up to one week.
Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
Drain and let cool.
Peel the beets, quarter and add to the food processor.
Whirl until a desired consistency is reached.
Add to the horseradish; stir well.
Add sugar, salt and vinegar according to taste.
Check for taste after two days; relish develops best flavor after about a week.
Keep covered in the refrigerator.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
50 degrees.
Make tomato relish by mixing the strained tomatoes
e the consistency of a relish.
Put the minced peppers
with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
as the consistency of a relish. Be careful not to over
eaves off the beet about 3\" off the beet to prevent the
ant them falling apart.
Relish -- As the beets cook, make