Name: End of Season Relish
Ingredients: 2 md Green tomatoes; coarse chop; 1 md Ripe tomato; coarse chop; 1/2 sm Green cabbage, coarse chop; 2 Red bell peppers; chopped; 2 Green bell peppers; chopped; 2 Celery ribs; chopped; 2 Onions; chopped; 1/2 Peeled cucumber; chopped; 5 tb Pickling salt; 1 c Packed light brown sugar; 2 3/4 c Cider or white vinegar

Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Can/preserv, Pickle/reli, Vegetables	9	Servings

INGREDIENTS

2	md	Green tomatoes; coarse chop
1	md	Ripe tomato; coarse chop
1/2	sm	Green cabbage, coarse chop
2		Red bell peppers; chopped
2		Green bell peppers; chopped
2		Celery ribs; chopped
2		Onions; chopped
1/2		Peeled cucumber; chopped
5	tb	Pickling salt
1	c	Packed light brown sugar
2 3/4	c	Cider or white vinegar

INSTRUCTIONS

This is an excellent relish for using up excess garden produce left at the
end of the summer. It's good with meat and poultry and with a sharply
flavored cheese, such as a mature cheddar. Makes nine 1/2 pint jars.
Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the
salt in a large non-aluminum bowl. Let stand overnight to draw out the
moisture.
Drain the vegetables in a sieve, pressing them to remove as much liquid as
possible. rinse in the sieve under cold running water, drain again, and pat
dry on paper towels. Put the vegetables into a large, non-aluminum
saucepan. Add the sugar and vinegar; stir to mix. Simmer the mixture for 1
hour or until the vegetables are tender and the sauce has thickened.
Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.
Spoon the relish into one hot jar at a time, leaving 1/2 inch head space.
Wipe jar rim and threads with a clean, damp cloth. Attach lid. fill and
close remaining jars.
Process in a boiling water bath canner for 10 minutes.
Source: Clearly Delicious by Elizabeth Lambert Ortiz Published in the
Oregonian FoodDay; Typos by Dorothy Flatman 1995 From: Sharon Stevens Date:
06-21-96
Posted to MM-Recipes Digest V4 #125 by BobbieB1@aol.com on May 4, 1997

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