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Full Online Book HomeLearning KitchenPreserving - Last Of The Garden Relish
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Preserving - Last Of The Garden Relish Post by :pelumi Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1198

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Preserving - Last Of The Garden Relish

6 or 8 cucumbers
6 or 8 green tomatoes
1 pt. finely cut celery
1 pt. finely cut cabbage
1 cup diced onion
1 1/2 cups green pepper
1 cup red bell pepper
2 cup any kind of beans from garden
1/4 tsp. cloves
1 1/2 cups sugar
2 cups vinegar
3 tsp. salt
2 tsp. celery seed
1/4 cup mustard seed
1/2 tsp. turmeric
1/4 tsp. mace


Slice or chop cukes and tomatoes. Put in a big glass jar or crock. Add salt and let stand overnight. Next morning drain well. Add the rest of the vegetables, chopped thin. Add other ingredients. Heat just to simmering and cook slowly 10 minutes. Stir occasionally. Pack in jars and seal.
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Preserving - Relish -  Peach Chili Preserving - Relish - Peach Chili

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3 peaches, peeled 3 pears, peeled 3 onions, peeled 15 ripe tomatoes, peeled 1-1/2 large green peppers 1 garlic clove, if desired 1-1/2 cups sugar 2 cups cider vinegar 2-1/4 tsps. ground allspice 1-1/2 tsps. salt Cut peaches, pears, onions and tomatoes into small pieces. Remove seeds from peppers, then chop. Peel and chop garlic. Combine fruits and vegetables; add remaining ingredients. Simmer until thick, 2-1/2 to 3 hours. Ladle into sterilized jars. Seal.
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2 quarts Jerusalem artichokes, well scraped and peeled 2 large onions, quartered 1 1/2 cups white vinegar (5%acidity) 1 1/4 cups firmly packed brown sugar 1 1/2 tbl. salt 1 tbl. celery salt 1 1/2 tsp. ground allspice 1/2 tsp. ground turmeric 1/4 tsp. red pepper Position knife blade in food processor bowl; add artichokes and onion. Top with cover; process until finely chopped. Combine artichoke mixture and remaining ingredients in Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness. Spoon into hot, sterilized half-pint jars, leaving 1/2 in. of headspace. Cover
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