East india relish
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East india relish
  Relish    Canning    Pickles  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14363. Report a problem with this recipe.
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      Title: East india relish
 Categories: Canning, Pickles, Check
      Yield: 6 Servings
 
  1 1/2 qt Chopped onions
           -(About 6 to 8 medium)
      1 qt Firmly packed shredded
           -carrots (about 1 pound)
      1 qt Peeled, diced green tomatoes
           -(about 8 medium)
      1 qt Chopped zucchini
           -(about 2 pounds)
      2 c  Light corn syrup
      4 c  White vinegar
      2 tb Salt
      1 tb Ground coriander
      2 ts Ground ginger
      1 ts Crushed red pepper
    1/2 ts Ground cumin
 
  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. You'll 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.
  




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Recipe ID 14363 (Apr 03, 2005)

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