Name: East India Relish
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

God is able to work with or without human means. Though He most often uses them, He is not dependent upon them. Furthermore, He will frequently use some means altogether different from that which we would have expected. Sometimes our prayers for deliverance from some particular strait are accompanied by faith to the extent we can foresee some predictable means of deliverance. But God is not dependent upon means that we can foresee. In fact, it seems from experience that God delights to surprise us by His ways of deliverance to remind us that our trust must be in Him and Him alone.

Jerry Bridges

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)

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”