Farm journal beet relish

Yield: 1 Servings

Measure Ingredient
3 cups Beets, canned; drained & ground
1 cup Vinegar
6½ cup Sugar
2 teaspoons Prepared horseradish
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ground allspice
1 \N Bottle liquid fruit pectin

Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well.

Bring to a full rolling boil over high heat and boil hard 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once.


Ladle into hot jars; adjust lids at once. Process in boiling water bath (212 degrees F.) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes about 8 half pints.

Recipe By : Farm Journal Freezing & Canning Cook Book, pub. Doubleday Posted to EAT-L Digest 27 Sep 96 Date: Thu, 26 Sep 1996 07:59:46 -0400 From: "Sharon L. Nardo" <snardo@...>

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