East India Relish Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 quart: Chopped onions, About 6 to 8 medium
1 quart: Firmly packed shredded carrots, about 1 pound
1 quart: Peeled, diced green tomatoes, about 8 medium
1 quart: Chopped zucchini, about 2 pounds
2 cup: Light corn syrup,
4 cup: White vinegar,
2 tbsp: Salt,
1 tbsp: Ground coriander,
2 tsp: Ground ginger,
1 tsp: Crushed red pepper,
1/2 tsp: Ground cumin,
Directions:
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. Youll 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
Source from luhu.jp
chicken salad, or try it with pot roast. The recipe makes six 1 pint
jars. Youll 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
Source from luhu.jp