Yield: 6 servings
|1½ 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 cups||Light corn syrup|
|4 cups||White vinegar|
|1 tablespoon||Ground coriander|
|2 teaspoons||Ground ginger|
|1 teaspoon||Crushed red pepper|
|½ teaspoon||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 ¼ inch of tops.
4. Spoon hot liquid from the kettle to within ¼ 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 ¼ 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 Submitted By DOROTHY FLATMAN On 10-10-95