Rummage Relish

  

Quantity: 8 pints

Jar size: Pints

Ingredients:

2 quarts cored, chopped green tomatoes (about 16 medium)
1 quart peeled, cored, chopped red ripe tomatoes (about 6 large)
1 quart chopped cabbage (about 1 small head)
3 cups chopped onions
2 cups chopped celery
1 cup chopped sweet green peppers (about 2 medium)
1 cup chopped cucumbers
1 cup chopped sweet red peppers (about 2 medium)
½ cup canning or pickling salt
4 cups brown sugar
2 cloves garlic, minced
1 tablespoon celery seed
1 tablespoon ground cinnamon
1 tablespoon mustard seed
1 teaspoon ground ginger
½ teaspoon ground cloves
2 quarts vinegar (5%)

Instructions:

1. Combine vegetables; add salt and mix thoroughly. Let stand 12 to 18 hours in refrigerator.

2. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

3. Drain vegetables thoroughly. Add sugar, spices and garlic to vinegar; simmer 10 minutes.

4. Add vegetables; simmer 30 minutes. Bring to a boil.

5. Pack hot relish into hot jars, leaving ½ inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

7. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Variation:

For Curry Relish, add 2 cups raisins and 1-½ teaspoons curry powder when vegetables are added to pickling solution. Makes about 9 pints.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Pints

15 min

20 min

25 min

Source: So Easy to Preserve, 4th ed, 1999




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