Canning Recipes

Garden Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 cups corn cut from cob - (abt 6 ears)
1 1/2 cups white vinegar (5% acidity)
1 1/4 cups chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped onion
1 cup chopped tomato
1 cup sugar
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
2 teaspoons salt
2 teaspoons mixed pickling spices
1 teaspoon mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

Combine all ingredients in a large saucepan. Bring mixture to a boil;
reduce heat, and simmer, uncovered, 20 minutes.

Pack hot mixture into hot sterilized jars, leaving 1/4 inch headspace.
Remove air bubbles with nonmetal spatula, sliding it down the side of the
jar between the food and the jar, pressing back gently to allow bubbles to
escape. Wipe jar rims.

Cover at once with metal lids, and screw on bands. Process in
boiling-water bath 10 minutes.

This recipe yields 6 half-pints.

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