| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Canning, Condiments, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Old gallon jar |
| 15 |
oz |
Kidney beans |
| 6 |
oz |
Soy sauce |
| 1 |
ts |
Garlic powder |
| 2 |
|
State of Main Sardines, |
|
|
Packed in soy oil |
| 6 |
qt |
Apples, green or ripe, |
|
|
Peeled and sliced |
| 2 |
qt |
Or more, brown vinegar |
| 1 |
|
Onion, sliced |
| 3 |
tb |
Ground cloves |
| 2 |
tb |
Ground turmeric |
| 2 |
tb |
Ground nutmeg |
| 3 |
tb |
Ground allspice |
| 3 |
tb |
Powdered coffee or |
| 3 |
c |
Boiled down black coffee |
| 2 |
ts |
Red pepper |
| 4 |
tb |
Corn syrup |
| 6 |
tb |
Salt |
| 3 |
tb |
Mustard |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Take the kidney beans, drain and pass through a food mill and add to gallon
jar. Add soy sauce and garlic.
Place sardines in small bowl of vinegar and mash with fork. Add to jar.
Peel and slice apples and place them in about a six or eight quart cooking
pot. Cover them just to the top with brown vinegar. Add onion, cloves,
turmeric, nutmeg, allspice, and coffee. Bring to a boil and slowly boil
for about 2 hours. As the water in the vinegar evaporates add half water
and half vinegar to replace it. Stir frequently as apples burn easily, and
tend to stick. Remove and run through a food mill and add eight cups of the
puree to the jug or jar.
Now add: red pepper, corn syrup, salt, mustard, and sugar. Fill the balance
of the jar up with vinegar. Shake up well and leave stand for 24 hours and
it then is ready to use.
To store, process in boiling water bath for 15 minutes.
From: Brent Williams Date: 08 Nov 94 From: Dave Sacerdote Date: 10-31-96
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99
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