Featured Cookbook

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1. Lime Marmalade

2. Sweet Pickle Relish

3. Spiced Vinegar

Book Description

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning

... (more)

The Big Book of Preserving the Harvest : 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables

Authors: Carol W. Costenbader

Date: August 2002

ISBN: 1580174582

Publisher: Storey Publishing, LLC

Paperback

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Colorful and delicious, this remarkable relish will delight your picnic guests.

Yield: 9 pints

• 3 quarts cucumbers, scrubbed and chopped

• 3 cups green bell peppers, seeded and chopped

• 3 cups red bell peppers, seeded and chopped

• 1 cup onions, chopped

• 8 cups water

• 4 cups ice cubes

• 3/4 cup salt

• 4 teaspoons ground turmeric

• 4 teaspoons whole allspice

• 4 teaspoons yellow mustard seeds

• 1 tablespoon whole cloves

• 6 cups distilled white vinegar

• 2 cups sugar

1. In a 12-quart saucepan, combine the vegetables, water, ice, and salt; let stand for 4 hours. Drain and re-cover with fresh ice and water for 1 additional hour. Drain thoroughly.

2. Combine the spices in a cheesecloth bag. Place the spice bag, vinegar, and sugar in a nonreactive 4-quart saucepan and heat to boiling.

3. Pour the vinegar syrup over the vegetables and refrigerate for 24 hours.

4. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space. Cap and seal.

5. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude (page 40), if necessary.

Note: A food processor can be used to chop the vegetables in batches by pulsing the motor.

More From This Book:

1. Lime Marmalade

2. Sweet Pickle Relish

3. Spiced Vinegar

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