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
o prevent burning, until the relish is soft and slightly darkened
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
Combine tomatoes, onion, and pepper in large bowl.
Sprinkle salt over vegetables, mix in,and let stand 1 hour.
Drain vegetables.
Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
Tie cloves in cheesecloth and add to mixture.
Stir in vinegar and simmer for 20 minutes.
Take out spice bag.
Pack hot relish into hot jars.
Leave 1/4 inch headspace.
Place canning lids on jars.
Process half pints for 10 minutes in hot water bath.
Mix all ingredients together and boil for 30 minutes.
Mixture shouldn't be \"soupy\", but of relish consistency.
(You may have to boil 15 minutes longer.).
Pack in sterilized jars, wipe rims of jars clean, cap with 2 piece lid assembly and process in hot water bath for 5 minutes.
erries.).
Make sure your canning equipment is scrupulously clean, and
Mix zucchini, onions and canning salt well and let set overnight.
Next morning, drain, rinse and drain well again.
In kettle mix remaining ingredients.
Cook altogether about 30 minutes.
Longer cooking will make thicker relish.
Grind cucumbers, onions and green peppers.
Add a handful of canning salt.
Set overnight at room temperature.
Drain well. Place in large pan.
Add remaining ingredients, placing whole cloves in a small cloth and tie the opening off.
(A bread closure works well).
Cook 30 minutes just at the simmer point.
Remove the cloth containing the whole cloves and can in hot, sterilized jars.
If jars, lids and relish are all boiling hot there is no need to process in a canner or pressure canner.
hours.
Prepare home canning jars and lids according to
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
edium heat, stirring frequently, until relish is tender, about 45 minutes
until vegetables have softened and relish flavors have blended, 15 to
ours. Stir apples into the relish and simmer, stirring occasionally, until
Grind pears alternately with onions and peppers in food grinder or processor.
Mix thoroughly and set aside.
Combine sugar, mustard, salt and turmeric in kettle.
Add prepared fruit and vegetables and return to boil; reduce heat and simmer for 25 minutes, stirring frequently.
Ladle into hot, sterilized quart canning jars, leaving 1/2-inch headspace and seal with canning lids according to manufacturer's directions.
Process 5 minutes in boiling water bath.
Makes 8 quarts.
ars and lids to hold relish. Pack relish into sterilized jars, making
ntil flavors have blended and relish is thickened, about 1 hour