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 ~~~Relish's~~~

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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24

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PostSubject: ~~~Relish's~~~   ~~~Relish's~~~ EmptyMon Nov 10, 2008 10:38 pm

Corn Relish




2 quarts cut corn (about 18 ears)

1 quart chopped cabbage (about 1 small head)

1 cup chopped onions

1 cup chopped sweet green peppers (about 2 medium)

1 cup chopped sweet red peppers (about 2 medium)

2 tablespoons dry mustard

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon turmeric

1 quart vinegar

1 cup water



To prepare corn:

Boil 5 minutes, cut from cob.

Combine ingredients and simmer 20 minutes. Bring to boiling

Pack, boiling hot, into hot pint jars, leaving 1/4 inch head space.

Adjust caps.

Process 15 minutes in boiling water bath.

Yield about 6 pints.



Boiling Water Bath:

A boiling water bath canner may be purchased and is frequently sold under the name of "Cold pack canner".

It can be made at home using any large kettle or pail that is deep enough to permit water to cover jars at least one inch above the top, with extra space for boiling. The canner must have a rack to hold the jars at least one-half inch above the bottom of the canner.

The rack may be made of wooden strips, wire or other perforated material, but must be put together in a manner that will allow water to circulate. The canner should have a cover to keep the water at a good rolling boil all during processing.
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24

~~~Relish's~~~ Empty
PostSubject: Re: ~~~Relish's~~~   ~~~Relish's~~~ EmptyMon Nov 10, 2008 10:38 pm

Cranberry Grapefruit Relish (my mom's)


Wash 2 cups fresh cranberries

Put through food processor

Add 3/4 cup sugar Mix well

Peel and section and dice 1 grapefruit

Stir into cranberry mixture

Chill

Makes 2 cups
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24

~~~Relish's~~~ Empty
PostSubject: Re: ~~~Relish's~~~   ~~~Relish's~~~ EmptyMon Nov 10, 2008 10:38 pm

Sweet Pickle Relish




4 cups chopped cucumbers (about 4 medium)

2 cups chopped onions

1 chopped green pepper

1 chopped sweet red pepper

1/4 cup canning salt

3 1/2 cups sugar

2 cups cider vinegar

1 tablespoon celery seed

1 tablespoon mustard seed



Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water.



Let stand 2 hours.



Prepare home canning jars and lids according to manufacture's instructions.



Drain vegetables thoroughly; press out liquid.



Combine sugar, vinegar, celery seed and mustard seed in a large saucepot; bring to boil.



Add drained vegetables; simmer 10 minutes.



Carefully pack hot relish into hot jars, leaving 1/4 inch head space.



Adjust caps



Process 10 minutes in boiling water bath canner.



Yield: about 8 half pint jars.



Boiling Water Bath:

A boiling water bath canner may be purchased and is frequently sold under the name of "Cold pack canner".

It can be made at home using any large kettle or pail that is deep enough to permit water to cover jars at least one inch above the top, with extra space for boiling. The canner must have a rack to hold the jars at least one-half inch above the bottom of the canner.

The rack may be made of wooden strips, wire or other perforated material, but must be put together in a manner that will allow water to circulate. The canner should have a cover to keep the water at a good rolling boil all during processing.
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