Recipes for Canning
Sauces,Relishes,etc.

Tomato Onion Relish "Hot Stuff"

6 - 8 medium size ripe tomatoes, peeled and cut into 1/8's or 1/4's
3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)

Mix together in c. and stir:
1/3 or 3/4 c. apple cider vinegar
1/3 or 3/4 c. hot water
3 tbs. sugar
1/2 to 1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground red pepper

Peel tomatoes and cut into "quarter size" pieces. Peel onions and cut cross ways into thin slices. add to tomatoes. Also add vinegar mixture. Start cooking and continue over medium heat. Stir as it heats to break up onion
slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper,add some. Be careful of red pepper. Cook until onions seem tender, turn  yellowish. Don't over-cook -- about 30-35 minutes. As soon as it cools some, put in glass jars. Seal and keep in refrigerator.

24 ripe tomatoes (peeled and chopped)
6 sweet peppers -- chopped
6 hot peppers -- chopped
8 onions --- chopped
2 1/2 c. sugar
1/4 tsp. allspice
1 pint vinegar
3 tsp. salt
2 tsp. celery salt
1/2 tsp. cinnamon
1/4 tsp. cloves

Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal.
 

Jell-O Horseradish Relish

serve with meat, chicken, or fish
     1 package Lemon flavored Jell-O
     1 c. water
     3/4 c. cold water
     2 tbs. vinegar
     1/4 c. diced red pepper or pimento
     1/2 green pepper, cut fine
     1/2 c. horseradish
     rings of pepper, for serving

Combine the contents of the lemon Jell-O with 1 c. water in batter bowl. Microwave on high for 3 minutes. Stir to dissolve. Add the cold water, vinegar, pimiento, and horseradish. When cool, add the green pepper slices and put in a mold. When set, cut into slices and serve with pepper rings as a relish.

      Yield: 4 Pints

4 c.  chopped cabbage
3 c.  chopped cauliflower
2 c.  chopped onions
2 c.  chopped green tomatoes
2 c.  chopped sweet green peppers
1 c.  chopped sweet red peppers
3 tbs. salt
2 1/2 c.  Heinz pure vinegar, 5% acid
1 1/2 c.  sugar
2 tsp. dry mustard
2 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
1/2 tsp. ginger 

Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well.

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

Combine vinegar, sugar, and spices; simmer 10 minutes. Add vegetables;simmer 10 minutes. Bring to boiling. Carefully ladle hot relish into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in a boiling water bath canner.

Gooseberry Chutney

3 lb gooseberries
1/2 lb onions
1 lb sugar
1/2 pint water
1/2 oz salt
1 tbs. ground ginger
1/2 tsp. cayenne pepper
1 pint vinegar

Top and tail the berries, and chop roughly. Chop the onions finely and
cook with the berries in the water until they are well softened. Add the
other ingredients, and simmer until the chutney becomes thick, stirring
occasionally. Bottle while hot and cover immediately. This chutney,
yielding about 4 1/2lbs becomes more mellow in flavor the longer it is
kept.

Jan Wagner's mustardy relish is like a premium version of the commercial
product.

13 medium size cucumbers, washed, finely chopped
3 red bell peppers, washed, seeded, finely chopped
6 green bell peppers, washed, seeded, finely chopped
l extra large sweet onion, finely chopped
1 gallon water
1/4 c. pickling salt
4 c. distilled white vinegar
2 c. water
6 c. sugar
4 tsp. mustard seed
4 tsp. celery seed
1 (15 1/4oz.) can crushed pineapple
2 tbs. dry mustard
1 tbs. turmeric
l c. all-purpose flour

Combine vegetables in a large bowl. Mix 1 gallon water and pickling salt;
pour over vegetables. Let stand overnight. Thoroughly  wash and scald
11(1-pint) jars. Keep hot until needed. Prepare lids as manufacturer
directs. In a large kettle, bring vegetables and
water to a boil. Drain vegetables thoroughly. Wash kettle; combine
vegetables, vinegar, 2c. water, sugar and mustard and celery seeds.

Bring to a boil, stirring occasionally. Meanwhile, drain pineapple juice into a
glass measure, reserving fruit. In a small bowl, mix dry mustard, turmeric
and flour. Using a wire whisk, slowly add pineapple juice and enough liquid
from hot vegetable mixture to make a thin smooth paste. Carefully add
mustard paste, a little at a time, to hot vegetable
mixture, stirring constantly. Stir in reserved pineapple. Simmer until
relish has thickened slightly, stirring constantly. Remove from heat.
Immediately ladle into hot jars, leaving 1/4 inch head space. Wipe jar
rims; seal with hot lids and screw bands. Process 10 minutes in a simmering
water bath. Makes 11(1-pint) jars.

Jan Wagner Salem, Oregon
Oregon State Fair
 

Maybeth Wilson's eye-catching relish stands out because of its bright color
and crisp texture. Instead of grinding the vegetables, she chops them by
hand, so each one retains its identity.

1/4 c. pickling salt
2 quarts cold water
4 c. chopped cabbage
2 c. chopped white onions
2 c. chopped red bell peppers
2 c. chopped green bell peppers
3/4 c. sugar
1/4 c. mustard seed
2 tbs. celery seed
4 c. cider vinegar

In a large bowl, dissolve salt in water. Stir in cabbage, onions and bell
peppers. Let stand at room temperature 3 hours. Drain thoroughly. In a
medium size bowl, combine sugar, mustard and celery seeds and vinegar,
stirring until sugar dissolves. Pour over vegetables. Let stand overnight. Thoroughly wash and scald 4(1-pint) jars.
Keep hot until needed. Prepare lids as manufacturer directs. In a large
kettle,bring vegetables and liquid to boiling, stirring occasionally.  Remove from heat. Immediately ladle into hot jars, leaving 1/2 inch head space.
Remove air bubbles by running a table knife inside edge of jar.
Wipe jar rims; seal with hot lids and screw bands. Process 15 minutes in a
simmering water bath. Makes 3 to 4 (1-pint) jars.

Maybeth J. Wilson Marion, Louisiana
Louisiana State Fair

Delicious Relish

2 quarts green tomatoes, chopped
3 c. sugar
3 green peppers, diced
3 red peppers, diced
3 c. vinegar
5 large onions, finely chopped
3 tbs. salt
1 tbs. celery seed
1 tbs. allspice
2 tbs. mustard seed
1 tbs. turmeric

Mix all vegetables in a large bowl. Salt and let stand 10 minutes. Drain.
In a large sauce pan, mix celery seed, mustard seed, turmeric, allspice, sugar and vinegar with vegetables.
Bring to a boil. Reduce heat, bring to a boil a second time. Remove from heat.
Fill hot sterile canning jars. Seal tightly.

Corn Relish

12 ears of sweet corn, blanched for 1 minute in boiling water
5 red peppers, chopped
5 green peppers, chopped
2 stalks celery, diced
2 onions, diced
1 cabbage, shredded

Cook all peppers, celery, onions and cabbage for 15 minutes.  Add corn and cook 10 minutes more.Add 2 tbs.. flour.  Cook until smooth.

Add:
2 tbs. salt
1 pint vinegar
1 pint water
1 c. sugar
1 tbs. mustard
1 tbs. ground dry mustard

Seal in hot sterilized jars.

12 med. to 16 green tomatoes
3 med.  sweet red peppers
3 med.  green peppers
2 lg. to 3 onions
2 lb. cabbage
1/3 c.  salt
3 1/2 c.  vinegar
1 1/2 c.  brown sugar
2 tbs. whole mixed pickling spice
2  sticks cinnamon
1 tbs. whole cloves
4  whole allspice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg 

  The sweet and sour taste of this relish makes it a favorite for hot
  dogs or company roasts. the recipe makes four 1 pint jars. You will
  use the basic equipment along with a food grinder or food processor,
  a large mixing bowl, a cheesecloth lined colander or sieve, and a
  cheesecloth spice bag.

  1. Stem tomatoes; stem and seed peppers. Peel and cut onions into
  quarters. Cut cabbage into chunks.

  2. Put all vegetables through coarse blade of food grinder or chop
  coarsely.

  3. In large mixing bowl, combine vegetables and salt. Set bowl aside
  and let stand several hours or overnight.

  4. Line a large sieve or colander with cheesecloth and pour in the
  vegetables. Drain well, then lift edges of the cheesecloth and
  squeeze to press out the liquid.

  5. Organize ingredients, equipment, and work space.

  6. Combine vinegar and sugar in large preserving kettle.

  7. Tie whole spices in a cheesecloth bag and add to the kettle. Stir
  in ground spices. Heat to boiling.

  8. Add drained vegetables and heat to boiling. Reduce heat and simmer
  about 30 minutes, or until vegetables begin to get juicy.

  9. Remove the spice bag.

  10. Ladle into hot jars to within 1/4 inch of tops. 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.

  11. Wipe tops and threads of jars with a damp clean cloth.

  12. Put on lids and screw bands as manufacturer directs.

  13. Process in a boiling water bath for 10 minutes.

 Source: Vegetable Gardening Encyclopedia

4  to 6 med. to large cucumbers
4 med. sweet red peppers
4 med. green peppers
1 c.  chopped onion
2 tsp. turmeric
1/2 c.  pure granulated salt
1 tbs. mustard seed
2 tsp. whole cloves
2  sticks cinnamon
1 qt. vinegar
1 1/2 c.  firmly packed brown sugar 

  Bright with red and green peppers, this recipe is a good way to use
  cucumbers that grew too big to pickle. The recipe makes about six 1
  pint jars. You will need all the basic equipment plus a large mixing
  bowl and a cheesecloth spice bag.

  1. Organize ingredients, equipment, and work area.

  2. Scrub cucumbers and cut off stem and blossom end.

  3. Chop cucumbers. Stem, seed, and chop peppers. You should have 2
  quarts chopped cucumbers and 2 c. of each color of chopped peppers.
  Combine them with onion in a large mixing bowl; sprinkle the
  vegetables with turmeric.

  4. Dissolve salt in 2 quarts cold water; pour over vegetables. Let
  stand for 3 to 4 hours.

  5. Drain vegetables thoroughly. Cover them again with cold water and
  let stand another hour. Drain well.

  6. tie the spices in a cheesecloth bag and put in a large preserving
  kettle with the vinegar and sugar. Heat to boiling, then pour over
  the vegetables. Cover and set aside in a cool place for several hours
  or overnight.

  7. Slowly heat the vegetables and syrup to boiling, then pack relish
  into hot jars to within 1/4 inch of tops. Run a slim, non metal tool
  down along insides of jars to release any air bubbles. Add additional
  relish, if necessary, to bring to within 1/4 inch of tops.

  8. Wipe tops and threads of the jars with a damp clean cloth.

  9. Put on lids and screw bands as manufacturer directs.

  10. Process in a boiling water bath for 10 minutes. .

  Source: Vegetable Gardening Encyclopedia
 

6 med. green tomatoes (about 2 lb..) cored and finely chopped (4 c.)
1/2 lb. cabbage, cored and finely chopped (3 c.)
3 med. green sweet peppers, seeded and finely chopped (2 1/4 c.)
2 med. red sweet peppers, seeded and finely chopped (1 1/2 c.)
1 lg. onion, finely chopped (1 c.)
2 tb.. pickling salt
1 1/4 c. sugar
2 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. ground turmeric
1 1/4 c. cider vinegar

Place vegetables in large bowl.  Sprinkle with pickling salt, stir well, refrigerate overnight.

Combine sugar, mustard seed, celery seed & turmeric in a lg. pot.  Stir in
vinegar and 1/2 c. water.  Cook, stirring till mixture comes to boiling and
sugar dissolves.  Rinse vegetables in colander under running water, drain
and add to pot.  Cook and stir till mixture boils, remove from heat.

Ladle hot relish into hot, sterilized half-pint or pint canning jars leaving
a 1/2 in. head space.  Wipe jar rims and adjust lids.  Process in boiling
water canner according to mfg.'s directions for 5 min. for half-pints, 10
min. for pints.  Makes 6 to 7 half-pints, 3 to 4 pints.
 

Yield: 6 Pints

3 c.  scraped and chopped carrots
5 c.  chopped sweet red and/or
green peppers
4 c.  chopped cabbage
2 c.  chopped onions
3 1/2 c.  white or cider vinegar
1 1/4 c.  sugar
3 tbs. salt
2 tbs. celery seed
1 tbs. mustard seed 

Mix all the vegetables together well. Boil the vinegar, sugar, salt, celery and mustard seed together for 2 or 3 minutes.Add the vegetables and bring to a boil. Cook for exactly one minute and pack into hot sterilized jars.  Seal at once.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright
1963

12 green bell peppers
12 red bell peppers
12 medium sized onions
2 c. cider vinegar
2 c. sugar
3 tbs. salt
Remove cores and seeds from peppers and chop finely. Peel onions and
chop finely. Cover with boiling water and let stand 5 minutes.
Drain and add the vinegar, sugar and salt.
Pour into hot, sterilized jars and seal. Process 5 minutes.
( makes 6 pints )

Yield: 2 Pints

2 lb. medium beets
1  small onion
1  sweet red pepper
2 c.  cabbage, shredded
1/4 c.  prepared horseradish
1 1/2 tsp. salt
1 c.  sugar
1 1/2 c.  vinegar 

Clean and pare the beets. Grind the beets, onion and red pepper, using the fine cutter of the food chopper. Add the finely shredded cabbage, horseradish, salt, sugar and vinegar. Heat to boiling and simmer for 10 minutes. Seal in hot, sterilized jars and seal.

SOURCE: "Pennsylvania Dutch Cooking", Yorkraft, Inc., 1960

Artichoke Relish

2 lb. artichokes
1 c.  salt
1 gal. water
6  to 8 sweet peppers-red or green
6 lg. to 8 onions
1 lb. sugar
1 qt. vinegar
2 tbs. mustard seed
1 tbs. turmeric
1/2 tsp. salt 

You'll need a large, deep container in which to soak the artichokes and a food grinder or processor. The recipe makes ten 1/2 pint jars.
 In addition to the basic equipment you will need a large mixing bowl and a food grinder or mill.

  1. Select fresh, tender artichokes. Wash well and trim, if necessary.

  2. Dissolve 1 c. salt in water in a large pan. Add artichokes and let
  stand overnight. Drain well.

  3. Organize ingredients, equipment, and work area.

  4. Remove stems and seeds from peppers and peel onions. Grind peppers,
  onions, and artichokes, using coarse blade. Set aside.

  5. In a large preserving kettle, combine vinegar, sugar, and spices
  and heat to boiling.

  6. Add ground vegetables and heat to boiling.

  7. ladle boiling mixture into hot jars to within 1/4 inch of the tops.

  8. 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 the tops of the jars.

  9. Wipe tops and thread of jars with damp clean cloth.

  10. Put on lids and screw bands as manufacturer directs.

  11. Process in boiling water bath 10 minutes.

  Source: Vegetable Gardening Encyclopedia

6 red sweet peppers
2 lb.. green tomatoes
2 lb.. sweet onions
1 small head of cabbage
3 sweet green peppers
1/4 c. pickling salt
3-1/2 c. sugar
2 c. apple cider vinegar
1 c. water
1 tbs. mustard seed
1 tbs. ground turmeric
2 tsp. celery seed 

Coarsely grind all vegetables in blender or food processor. Mix vegetables with salt.
Cover and let stand 12 to 18 hours.

Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling;reduce heat. Simmer, uncovered, for 3 minutes.

Pack mixture in hot jars, leaving 1/4" head space; seal. Process 10 minutes in a boiling water bath. Makes 5 or 6 pints.

3   c. granulated sugar
1/2   c. prepared horseradish
1/2  c. apple cider vinegar
6  oz. liquid pectin

In a large saucepan, combine sugar, horseradish and vinegar over medium heat.  Cook, stirring constantly, until sugar dissolves and mixture comes to a boil.  Stir in pectin.  Boil 1 minute, stirring constantly.  Remove from heat.  Skim foam from top of jelly.  Pour into sterilized jars and seal.  Yield:  about 3 C. jelly.  Delicious with meat or cream
cheese/crackers.

 10 large, tender ears of corn
 1 green pepper, minced
 1/2 or 1 red pepper, minced
 1 large yellow onion, minced
 2 tsp. salt
 3/4 tsp. celery seed
 1-1/4 tsp. dry mustard
 1-1/3 c. cider vinegar
 1 c. sugar
 1/2 tsp. turmeric

 Cut corn kernels from cobs.  Combine the corn kernels with remaining
 ingredients in a  large pot and bring to a boil.  Turn heat to low
 and simmer for a half hour.  Pour into hot, sterilized preserving
 jars, cover, and seal.  Process in a boiling water bath for 20
 minutes.  Yield:  About 4 pints.
 

 2  c. chopped onions
 2  c. chopped cabbage
 2  c. chopped green peppers
 2  c. chopped red peppers
 1/2  c. salt
 2 c.sugar
 2  c. vinegar
 1 tbs. celery seed
 1 tbs. mustard seed

Wash and chop vegetables. Dissolve salt in water and pour over  veggies. Let stand overnight (12 hours). Drain and rinse. Cover with fresh water and let stand 1 hour. Dissolve sugar in vinegar, add spices and bring to a boil. Add drained veggies and simmer 15 minutes. Bring to a full boil. Pack into sterilized jars and process in water bath 15 minutes. Makes 3 pints.

Cabbage Relish

 First day:  In a meat grinder chop enough cabbage (or substitute
 those zucchini baseball bats) to make a quart and enough green
 tomatoes to make a quart.  Soak the chopped cabbage (or squash)
 and tomatoes separately overnight each in a 1 quart brine, 2 tbs.
 salt to each quart of water.

 Second day:  Fasten your food grinder out of doors so that you
 will not asphyxiate yourself and chop one c. red or green hot
 peppers, sans most of the seeds, 1 c. sweet peppers sans seeds,
 and 2 c. onions.

 Drain off the brine from the cabbage (or its squash substitute)
 and the tomatoes, do not rinse.  Mix, add the peppers and onions
 together with one c. sugar, a quart of vinegar, 5 tbs. custard
 seed, 1 tbs. celery seed, 1/2 tbs. turmeric.  Mix and let stand
 for 2 hours.

 Simmer the mixture until clear and seal at once in hot, sterile
 jars.  This makes about 5 pints. (Blanche's note:  I imagine
 whatever BWB canning procedures work for similar mixtures would
 be appropriate.)   Equal parts relish and oil create an instant
 salad dressing." (Blanche Nonken)

Habenero Pepper Sauce

 12 habenero peppers, stems removed, peppers chopped
 1 tb. vegetable oil
 1/2 c. chopped carrots
 1/2 c. chopped onion
 1/2 c. distilled vinegar
 2 cloves garlic, minced
 1/4 c. lime juice

Sauté the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.

Place the mixture and raw chilies into a blender and puree until smooth.  Don't cook the peppers, since cooking reduces flavor of the Habeneros.  Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

 Heat index : 9 on a scale of 1-10.

 Yields 2 c.

Tomato Jam

 3 lb.. paste tomatoes, peeled
 2 tbs. olive oil
 dash sesame oil
 1/4 tsp. turmeric
 pinch ground ginger
 liberal pinch black pepper
 1 tsp. cinnamon
 1 small grated onion
 2 tbs. honey
 drizzle olive oil

Fry the spices (except cinnamon) in the oils. Add 1 c. water and bring to a boil. Simmer with no lid for 10 minutes. Add the tomatoes and onions and cook 30 minutes to reduce. Add cinnamon. When a spoon scraped across the pan leaves a path, it is thick enough.
Stir in honey and a bit more olive oil, heating a bit to thicken again.

12 c. chopped unpeeled zucchini (chop as fine as possible)
4  c. chopped onions
2  c. chopped green peppers
5  tbs. salt 

 Combine in a large bowl and leave to sit overnight.

 Day 2
 Rinse ingredients in cold water.

 Mix the following in a large kettle
2 1/2 c. vinegar
6  c. sugar
1 tbs. dry mustard
3/4  tsp. nutmeg
3/4  tbs. cornstarch
 3/4  tsp. turmeric
1 1/4 tsp. celery seed
1/4  tsp. black pepper

 Mix and cook on stove top until the mixture starts to thicken.

 ADD THE ZUCCHINI MIXTURE NOW.

 Cook for 30 minutes boiling slowly.

 Pack in hot jars and seal.

 Makes 6-8 pints.

. Charlotte M. Heath

Succotash

 5-6  ears - sweet corn
 3  green peppers - chopped
 3/4 c. sweet red peppers - chopped
 1 c. ripe cucumber, peeled and chopped
 1 c. lima beans
 1/2 c. celery - diced
 1 c.  onion - chopped
 3 c. ripe tomato - seeded and chopped
 1 1/2 c.  vinegar
 1 c. sugar
 2 1/2 tsp. salt
 1 tsp. mustard seed
 3/4 tsp. turmeric
 2 tsp. celery seed
 1/4 tsp. dry mustard

Wash & drain vegetables, cut corn form cob and scrape cob.  Combine all vegetables except tomatoes.  Turn into colander to drain, add tomato. Combine with remaining ingredients in 3 quart pot. Heat to boiling.  Reduce & simmer 40 minutes, until vegetables are just tender. Pour into hot sterilized jars and seal.  Yield approx.. 4 pints.

Aunt Mosell's Green Tomato Relish

 2 gallons green tomatoes cut into 3/4 in. dice
 1/2 gallon white onion cut into 1/2 inch dice
 1 quart  banana peppers cut into 1/2 inch dice
 6 c. sugar
 2 tbs. black pepper
 1/2 c. salt
 1/2 gallon white vinegar

 Combine vinegar, sugar, pepper, and salt, stir until dissolved. Add
 remaining ingredients and bring to a full boil. Remove from heat and pack
 in quart jars with new ring lids.
 A must for black eye peas, or red beans.

 Chesley Sanders

Grape Catsup
 Makes about 4 pints

Cover grapes with water.  Bring to a boil.  Put the softened grapes through a food mill, colander or sieve and add sugar, vinegar, and salt.  Tie pickling spiced in a bag and add.  Simmer and stir until thick.  Remove spice bag and pour the grape mixture into hot sterilized jars. 
Seal and process 15 minutes in a boiling water bath, for pints.
 

Green Pepper Chutney

 5 green peppers
 4 jalapenos
 2 tsp. tamarind paste(available at Indian stores)
 2 tsp. sugar
 1/2 tsp. salt
 1 tsp. mustard
 1/2 tsp. turmeric

 Grind all these ingredients with a little waterline a saucepan, season a little mustard in 2 tbs. of oil.After it sputters,
 add the ground items and cook till it separates from the sides.

 Tastes great with sandwiches...also can substitute carrots for green peppers!

 10 large, tender ears of corn
 1 green pepper, minced
 1/2 or 1 red pepper, minced
 1 large yellow onion, minced
 2 tsp. salt
 3/4 tsp. celery seed
 1-1/4 tsp. dry mustard
 1-1/3 c. cider vinegar
 1 c. sugar
 1/2 tsp. turmeric

 Cut corn kernels from cobs.  Combine the corn kernels with remaining
 ingredients in a  large pot and bring to a boil.  Turn heat to low
 and simmer for a half hour.  Pour into hot, sterilized preserving
 jars, cover, and seal.  Process in a boiling water bath for 20
 minutes.  Yield:  About 4 pints.

Pawpaw (or mango or kiwifruit) & Chili Relish

 1/2 tsp. black peppercorns
 1/2 tsp. pimentos
 1 1/2 kg Pawpaw or other fruit, peeled & chopped
 2 large apples, peeled & chopped
 400g peeled, chopped tomatoes (about 4 medium)
 2 c. sugar
 3 c. white (wine) vinegar
 2 tsp. sea salt
 3-6 bullet chilies chopped
 2 tsp. grated fresh ginger
 Very finely chopped coriander roots from 1 bunch coriander

Tie peppercorns & pimentos into a muslim bag (bouquet garni) and combine with all the other ingredients in a large saucepan. Stir over the heat without boiling until the sugar has dissolved.  Bring to the boil and
simmer uncovered for about 1 1/2 hours or until mixture is thick.Discard muslin bag.  Pour into hot sterilized jars and seal when cold.
 Makes about 5 c..
 

Basic Barbecue Sauce - Marinade

      1    Part A-1 Sauce                      1    Part honey
      1    Part Favorite barbecue sauce

This quick barbecue sauce is used to baste meat or poultry during broiling or barbecuing.  Dilute with appropriate white or red wine for marinating steaks or other meats.
 

2 c. (about 10 ounces) kumquats, sliced crosswise
1/2 c. dried apple chips
2 tbs. thinly sliced crystallized ginger
3/4 c. brown sugar
2 tbs. honey
1/4 tsp. ground allspice
2 tbs. cider vinegar
1/4 c. golden raisins
1/4 tsp. dried red pepper flakes
1/2 c. coarsely chopped dried apricots

In 1 quart  crock pot, combine all ingredients.  Cover and cook on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or chicken. Yield: about 2 c.

This recipe is designed for a 1 quart Crockette crock pot.  If you want to double or triple the recipe and cook it in a larger crock pot, make sure the pot is half full.
 

1 can  tomato paste -- (6 ounce)
3 c.  water
2  tsp.  cayenne pepper
1 1/2  tbs.  chili powder
2 1/2  tsp.  salt
2 tsp.  cornstarch
2 tsp.  white vinegar
1 tbs.  minced dried onion
2 tbs.  canned jalapenos slices ("nacho slices") 

Combine the tomato paste with the water in a saucepan over medium heat, stir until smooth Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion and stir Chop the Jalapenos slices very fine.  You can use a food processor, but don't puree.  The best kind of jalapenos to use are those bottled for nachos or pizza.  Add them to the mixture.
Heat the mixture to boiling.
Continue to stir about 3 minutes and remove from the heat Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
This will last for 1 to 2 months. Makes 3 1/2 c..
 

Summer Squash Relish

 Easy canning recipe

10 c. chopped zucchini and yellow summer squash (about 10 to 12 medium)
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 c. Heinz Apple Cider or Apple Cider Flavored Vinegar
2 1/2 c. granulated sugar
2 tsp. mustard seed
2 tsp. celery seed
2 tsp. ground cinnamon
2 tsp. turmeric
1 tsp. pickling salt

In a 6- to 8 quart sauce pot, combine all ingredients. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes or until thickened, stirring frequently.

Immediately fill hot pint or half pint Ball jars with mixture, leaving
1/2-inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half-pints in boiling water canner for 15 minutes.

Makes 5 to 6 pints or 10 to 12 half-pints
 

Corn Relish

A colorful, easy canning recipe

6 c. cooked fresh whole kernel corn (about 12 ears)
3 c. chopped cabbage
1 c. chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 c. Heinz Distilled White Vinegar
2 c. granulated sugar
1 c. water
1 tbs. pickling salt
1 tbs. celery seed
1 tbs. mustard seed
1 tbs. turmeric
1 bay leaf

In a 6 to 8 quart sauce pot, combine all ingredients. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring occasionally. Remove bay leaf. Immediately fill hot pint or half pint Ball) jars with mixture, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half-pints in boiling water canner for 15 minutes.

Makes 5 to 6 pints or 10 to 12 half-pints

Easy Chili Sauce

 15 lb.. tomatoes (1 peck)
 1 bunch celery
 3 red peppers
 12 medium onions
 3 hot peppers
 1 green pepper
 3/4 c. salt
 4 1/2 c. sugar
 1 qt. white vinegar
 3 tbs. mixed whole spices (pepper, nutmeg, cinnamon etc..)
 

Chop all vegetables, place in a bowl, add salt and let sit overnight.
Drain vegetable well in a colander.
Boil drained vegetables with vinegar, sugar and spices(placed in a cheesecloth bag) for 10 minutes
Can in sterilized jars according to instructions on the jars.

Chow Chow

 4 c. cabbage, chopped
 2 c. onions, chopped
 2 c. green peppers, chopped
 2 c. green tomatoes, chopped
 1/2 c. salt
 4 c. white vinegar
 8 c. water
 3/4 c. sugar
 3 tbs. mustard seed
 2 tbs. celery seed
 

 Dissolve salt in water and pour over chopped vegetables. Let stand one hour;drain.
 Rinse and drain a second time to ensure that the mixture is not too salty.
 Mix vegetables with sugar, spices and vinegar, simmer over low heat for 20 minutes.
Bring to a boil, and then immediately pack in hot sterilized jars.
 

 After the revival had concluded, the three pastors were discussing the
 results with one another.
 The Methodist minister said, "The revival worked out great for us! We
 gained four new families."
 The Baptist preacher said, "We did better than that! We gained six new
 families."
 The Presbyterian pastor said, "Well, we did even better than that! We got rid of our 10 biggest trouble makers!"

(Note:  We can all relate to this one can't we?)
 

Sweet Pickle Relish

5 c. ground cucumbers
3 c. ground onion
3 c. ground celery
2 bell peppers (green), ground
2 hot peppers (red cayenne), ground
3/4 c. salt dissolved in 1 1/2 qt.. water

Run the cucumbers, onions, and celery through a food grinder and measure.
Run the bell peppers and hot peppers through the grinder together. Mix
all the vegetables together and let them stand overnight in the salt water.
Drain well.

Combine:
1 quart vinegar
3 c. sugar
2 tsp. mustard seed
2 tbs. celery seed

Bring to a boil. Add the drained vegetables, and bring back to a boil.
Simmer ten minutes. Seal in hot sterile jars.
 

Carrot Celery Pickle Relish

4 medium carrots, cut into 2" julienne sticks
1 1/2 c. celery sliced 1/4" at angel
1 med. onion, chopped
1/2 c. chopped green pepper
1 clove garlic, minced
3/4 c. vinegar
1/2 c. dry white wine
2 tbs. sugar
2 tbs. salad oil
1 tsp. mustard seed
1 tsp. coriander seed, crushed (optional)

In a saucepan, cook carrots and celery, covered, in a small amount of boiling water about 5 min. or 'til crisp tender; drain. Turn into a bowl. Meanwhile, for marinade combine onion, green pepper, garlic, vinegar, wine, sugar, oil, mustard seed, coriander seed, 1/4t salt, and dash pepper. Bring to boiling.
Pour hot vinegar mixture over carrots and celery, tossing lightly to coat. Fill 1/2 pt jars to 1/4", seal, and process 15 min. in hot water bath. Drain before serving. Makes about 3 pt jars relish
 
 

 

---

 © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved