| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Canning |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(20 oz) crushed pineapple |
|
|
= in unsweetened juice; undr ained |
| 2 1/2 |
c |
Sugar |
| 4 |
md |
Carrots (2 cups) |
|
|
; peeled and grated |
| 2 |
tb |
Fresh ginger root; grated |
| 1 |
|
Lemon peelr |
|
|
Removed with vegetable peeler |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
Bring all ingredients except lemon juice to a boil in a 2-quart
saucepan. Reduce heat and simmer 25 to 30 minutes, stirring occasionally,
until misture is as thick as applesauce and pineapple is translucent. Stir
in lemon juice. Pack into hot jars, cover completely, cool and refrigerate.
Makes 4 cups. Gift Card: Store in refrigerator, 1 month.
Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)
on May 28, 1997
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