Canning Recipes




Prize Winning Piccalilli
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
12 medium green tomatoes - (to 16)
3 medium sweet red peppers
3 medium green peppers
2 large onions - (to 3)
2 pounds cabbage
1/3 cup salt
3 1/2 cups vinegar
1 1/2 cups brown sugar
2 tablespoons whole mixed pickling spice
2 cinnamon sticks
1 tablespoon whole cloves
4 whole allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Stem tomatoes; stem and seed peppers. Peel and cut onions into quarters.
Cut cabbage into chunks. Put all vegetables through coarse blade of food
grinder or chop coarsely.

In large mixing bowl, combine vegetables and salt. Set bowl aside and let
stand several hours or overnight.

Line a large sieve or colander with cheesecloth and pour in the
vegetables. Drain well, then lift edges of the cheesecloth and squeeze to
press out the liquid.

Organize ingredients, equipment, and work space. Combine vinegar and
sugar in large preserving kettle. Tie whole spices in a cheesecloth bag
and add to the kettle. Stir in ground spices. Heat to boiling. Add
drained vegetables and heat to boiling. Reduce heat and simmer about 30
minutes, or until vegetables begin to get juicy.

Remove the spice bag. Ladle into hot jars to within 1/4-inch of tops.
Run a slim, non metal tool down along the insides of jars to release any
air bubbles. Add additional relish, if necessary, to fill to within
1/4-inch of tops.

Wipe tops and threads of jars with a damp clean cloth. Put on lids and
screw bands as manufacturer directs. Process in a boiling water bath for
10 minutes.

This recipe yields 4 pints.

Comments: The sweet and sour taste of this relish makes it a favorite for
hot dogs or company roasts.




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