| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canfood, Water bath, Pickling, Typed | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | qt | Chopped onions (About 6 to 8 medium) |
| 1 | qt | Firmly packed shredded carrots (about 1 pound) |
| 1 | qt | Peeled, diced green tomatoes (about 8 medium) |
| 1 | qt | Chopped zucchini (about 2 pounds) |
| 2 | c | Light corn syrup |
| 4 | c | White vinegar |
| 2 | tb | Salt |
| 1 | tb | Ground coriander |
| 2 | ts | Ground ginger |
| 1 | ts | Crushed red pepper |
| 1/2 | ts | Ground cumin |
INSTRUCTIONS
Stir a few tablespoons of this relish into mayonnaise when making a chicken salad, or try it with pot roast. The recipe makes six 1 pint jars. You'll need a shredder or food processor in addition to the basic equipment for boiling water bath canning. 1. Organize ingredients, equipment, and work space. 2. In a preserving kettle, combine the ingredients. heat over medium high heat to boiling. Reduce the heat and simmer 5 minutes. 3. Spoon the relish evenly into hot jars to within 1/4 inch of tops. 4. Spoon hot liquid from the kettle to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of tops. 5. Wipe tops and threads of jars with a damp clean cloth. 6. Put on lids and screw bands as manufacturer directs. 7. Process in a boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 19. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #235 Date: Wed, 28 Aug 1996 21:58:11 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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