relish

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: : -------------------------------------------------------------------------------- : 1 large can tomatoes : 1 large onion : garlic salt to taste : 5 to 6 fresh jalapeno peppers : 1/2 c. vinegar : Cut onions in quarters and jalapeno peppers in half. : Leave seeds. Food process with tomatoes. Add vinegar and : salt. Mix well. Keep refrigerated. : -------------------------------------------------------------------------------- : JALAPENO RELISH : -------------------------------------------------------------------------------- : 1 gal. canned tomatoes : 3 or 4 bell peppers : 5 or 6 large onions : 12 jalapenos : 1/4 c. brown sugar : 1/4 c. white sugar : 2 Tbsp. salt : 1/2 c. vinegar : Bring to a boil. Cook down about 20 minutes, stirring : occasionally. : Place in jars and seal. : Water bath 15 minutes. : Makes approximately 8 pints. : -------------------------------------------------------------------------------- : JALAPENO RELISH : -------------------------------------------------------------------------------- : 2 1/2 c. white vinegar : 5 lb. fresh peppers (jalapeno) : 20 tomatoes : 18 bell peppers : 5 large white onions : 6 cloves garlic, chopped : 3 3/4 c. sugar : Grind vegetables. In large pot put vegetables, vinegar : and water to barely cover vegetables. Add remaining ingredi- : ents. Bring to slow boil. Reduce to simmer for 30 to 45 : minutes, until vegetables turn a dull color. Sterilize jars : and tops by boiling. Fill jars and allow to cool to room : temperature. Cap and refrigerate. Will keep several months. : Use over meats, eggs, Mexican food, on sandwiches or cream : cheese. Makes 6 to 8 quarts. : -------------------------------------------------------------------------------- : CORN RELISH : -------------------------------------------------------------------------------- : 1/4 c. sugar : 1/2 tsp. salt : 1/2 tsp. celery seed : 1 can whole kernel corn : 1 Tbsp. minced onion : 1 Tbsp. chopped pimento : 1/2 c. vinegar : 1/4 tsp. Tabasco sauce : 1/4 tsp. mustard seed : 2 Tbsp. chopped green pepper : Mix sugar, vinegar, salt, Tabasco sauce, celery seed and : mustard seed and bring to a boil for 5 minutes. Remove from : heat. Combine with remaining ingredients and chill. Keeps in : refrigerator for 3 to 4 weeks. : -------------------------------------------------------------------------------- : CORN RELISH : -------------------------------------------------------------------------------- : 4 c. fresh corn : 3 red sweet peppers : 1 head cabbage : 6 medium white onions : 2 Tbsp. salt : 2 c. brown sugar : 2 tsp. celery seed : 1 qt. vinegar : 1 qt. water : Chop peppers, cabbage and onions. Add to corn. Add : remaining ingredients. Boil 1 1/2 hours. Place in jars. : Process in water bath 20 minutes. : (More corn and less cabbage may be used.) : This is good on peas, pinto beans, anything you want. : -------------------------------------------------------------------------------- : : CORN RELISH : -------------------------------------------------------------------------------- : 3 c. fresh cut corn : 3 qt. shredded cabbage : 2 c. diced celery : 3 diced sweet green peppers : 3 diced sweet red peppers : 3 c. chopped onions : 1/4 c. salt : 5 c. vinegar : 4 c. sugar : 2 Tbsp. dry mustard : 1 tsp. turmeric : Place vegetables in colander and sprinkle with salt. : Let stand 1 hour, drain and rinse with cold water. Add vine- : gar, sugar, mustard and turmeric to vegetables in large utensil : and cook for about 1/2 hour. Mix 1/2 cup cornstarch in a : little water and add to mixture. Cook about 10 minutes longer, : stirring constantly to prevent sticking. Place in jars and : seal at once. : Note: Salt, sugar, vinegar and mustard may be adjusted : to suit taste. : -------------------------------------------------------------------------------- : APPLE-PEPPER RELISH : -------------------------------------------------------------------------------- : 12 red apples : 6 to 7 medium onions : 1 1/2 c. sugar : 6 c. vinegar : 12 bell peppers (green) : 12 bell peppers (red) : 1/4 tsp. salt : 4 c. water (if needed) : Shred apples, peppers and onions. Add remaining ingre- : dients; boil for 30 minutes. Put in jars and seal. If you : want hot apple-pepper relish, add 3 or 4 pods of hot peppers. : Makes about 5 pints. : -------------------------------------------------------------------------------- : PEPPER RELISH : -------------------------------------------------------------------------------- : 1 doz. red peppers : 1 doz. green peppers : 3 c. vinegar : 2 c. sugar : 2 Tbsp. salt : Cut peppers in half and remove all the seeds; then cut : or chop the peppers into tiny bits. Cover peppers with boiling : water, then drain off all the water. Add the other ingredients : and cook 1 hour, stirring frequently to be sure mixture is not : sticking to bottom of saucepan. Fill glass jars with pepper : relish. : -------------------------------------------------------------------------------- : PEPPER RELISH : -------------------------------------------------------------------------------- : 10 green tomatoes : 2 to 4 large onions : 1 medium head cabbage : 3 sweet red peppers : 4 green peppers : 1/4 c. salt : 2 1/2 c. sugar : 1 Tbsp. celery seed : 1 Tbsp. mustard seed : 3/4 tsp. turmeric : 2 c. vinegar : 1 c. water : Chop vegetables until fine. Sprinkle with 1/4 cup salt : and let stand overnight. Drain. Combine the remaining ingre- : dients and pour over vegetables. Heat to boiling. Simmer 3 : minutes, then seal in hot jars. : **This one of my husbands favorites...... : -------------------------------------------------------------------------------- : SWEET PEPPER RELISH : -------------------------------------------------------------------------------- : 16 sweet peppers : 4 hot peppers : 8 medium onions : 4 1/2 c. sugar : 5 c. vinegar : 1 1/2 tsp. celery seed : 1 1/2 tsp. turmeric : Chop peppers and onions. Cover with 1/3 cup coarse : salt. Cover with ice cubes. Let stand 3 hours; drain. Mix : together sugar, vinegar, celery seed and turmeric. Bring : vinegar mixture to a boil. Add pepper mixture. Cook 5 min- : utes. Put into jars and seal. : -------------------------------------------------------------------------------- : PENN DUTCH PEPPER RELISH : -------------------------------------------------------------------------------- : 1 doz. medium onions : 1 doz. sweet red peppers : 1 doz. sweet green peppers : 1 qt. apple cider vinegar : 1 1/2 Tbsp. salt : 2 Tbsp. celery seed : 2 Tbsp. mustard seed : 2 c. sugar : Grind peppers and onions in a meat grinder or processor : and put in bowl. Add boiling water to cover and let sit at : least 10 minutes. Bring rest of ingredients to a boil. Drain : pepper and onion; mix and add to pot. Boil another 10 minutes. : Fill jelly jars as normal. : -------------------------------------------------------------------------------- : APPLE RELISH : This relish, which is both light and on the sweet side, : is excellent with ham. : -------------------------------------------------------------------------------- : 12 medium ripe tomatoes (about : 4 1/2 lb. total), peeled, : cored and seeded : 1 medium red bell pepper : (about 5 oz.), cored, : seeded and cut into eighths : 2 medium green bell peppers : (about 10 oz. total), : cored, seeded and cut into : eighths : 1 1/2 c. granulated sugar : (11 1/4 oz.) : 2 medium onions (about 8 oz. : total), peeled and cut into : eighths : 6 medium tart apples (about : 2 1/2 lb. total), such as : Granny Smith, cut into : eighths, cored and peeled : 1 c. cider vinegar : 1 Tbsp. canning or pickling : salt : 1 Tbsp. mixed pickling spices, : tied in rinsed cheesecloth : Coarsely chop the tomatoes, red and green peppers, : onions and apples in several batches with the metal blade of a : food processor, pulsing about 8 times for each batch. Transfer : each batch to a large saucepot. Add the sugar, vinegar, salt : and pickling spices (in bag). Bring to the boil, stirring to : dissolve the sugar. Reduce the heat and simmer, uncovered, for : 1 hour, stirring occasionally. Remove and discard the spice : bag. Immediately ladle the hot mixture into hot jars, leaving : about 1/4-inch of headspace. Wipe jar rims. Adjust lids and : bands according to the jar manufacturer's directions. Process : the jars in a boiling water bath for 10 minutes. Remove with : jar lifter. Let cool to room temperature on wire racks covered : with kitchen towels. Test for seal. Label and store. Yield: : about 12 cups. : -------------------------------------------------------------------------------- : SWEET APPLE RELISH : -------------------------------------------------------------------------------- : 3 qt. green apples, chopped : 3 qt. green tomatoes, chopped : 4 onions, chopped : 2 c. apple cider : 1 c. water : 5 c. brown sugar : 1 Tbsp. salt : 2 tsp. ginger : 1 tsp. each cinnamon, ground : cloves and turmeric : Combine ingredients in a large kettle and cook uncovered : over low heat about two hours; stir occasionally. Add water if : mixture cooks down too fast. : -------------------------------------------------------------------------------- : COUNTRY APPLE RELISH : -------------------------------------------------------------------------------- : 2 qt. peeled, cored and : chopped apples : 2 1/2 c. brown sugar : 1 c. golden raisins : 1/2 c. walnuts : 1/2 c. red wine vinegar : 1 tsp. cinnamon : 1/4 tsp. nutmeg : 1/4 tsp. allspice : 1 pouch liquid pectin : Combine apples, sugar, raisins, walnuts and spices in : large saucepan. Bring to full rolling boil over high heat, : stirring constantly. Remove from heat; stir in liquid pectin. : Carefully ladle into hot jars, leaving 1/4 inch headspace. : Adjust caps. Process 10 minutes in boiling water bath canner.

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