Relish Sauce and Chutney - All in One DayIf you don’t have agarden,
you can stock up on tomatoes, peaches, apples and onions at theend of
summer, when your farmers’ market will have these at the year’s
best quality and price. Then, schedule a whole afternoon and a friend
for this interesting project that gives you three different, delicious
products to eat all winter. CANNING JARS AND LIDS: 14 PINT JARS, 7
HALF-PINT JARSStart with a very large, heavy kettle. You will be
adding different ingredients and canning different sauces as you go. 4
QUARTS TOMATO PUREE24 LARGE APPLES7 CUPS CHOPPED ONIONS2 QUARTS CIDER
VINEGAR6 CUPS SUGAR2/3 CUP SALT3 TSP. GROUND CLOVES3 TSP. CINNAMON2
TSP. RED PEPPER2 TSP. MUSTARDPuree tomatoes; core and coarsely chop
apples; coarselychop onions. Combine in large pot along with the
vinegar, sugar and seasonings. Bring to a boil and simmer for about 2
hours or until thick. Meanwhile, preheat water in a canner bath and
sterilize jars and lids (in boilingwater or dishwasher) and keep them
hot until use. Fill 7 pint jars with some of the thickened Barbecue
Relish, leaving ½ inch headspace in each jar.Put filled jars in
canner with lids screwed on tightly and boil for ten minutes. Remove
and cool. 2 QUARTS SLICED PEACHES6 CUPS SUGAR½ CUP WATER2 TSP. GARLIC
POWDER1 TSP. TABASCO SAUCEIn a separate pan, cook peaches and water
for 10 minutes, until soft. Add sugar and bring slowly to boil,
stirring until sugar dissolves. Boil until thick (15 min.), stirring
to prevent scorching. Add peach mixture to the remaining tomato
mixture in the kettle and bring back up to a boil to make Sweet and
Sour Sauce. Fill 7 pint jars leaving ½ inch headspace, boil in canner
for ten minutes. Remove and cool. 1 CUP RAISINS1 CUP WALNUTSAdd these
to the kettle,mix well and bring it back to a boil to make Chutney.
Fill 7 ½-pint jars leaving ½ inch headspace. Boil in canner for ten
minutes. Remove. As all the jars cool, make sure the jar lids pop
their seals by creating a vacuumas contents cool. You’ll hear them
go “ping.” To double check, after they’re entirely cooled, push
down on each lid’s center – it should feel firmly sucked down, not
loose. (If a jar didn’t seal, refrigerate and use the contents
soon.) The ring portion of the lid can be removed before storing;when
processed properly, the dome lids will stay securely sealed until you
open the jar with a can opener. Label each product before you forget
what’s what, and share with the friend who helped. The Barbeque
Relish is great on broiled or grilled fish or chicken. The Sweet and
Sour Sauce gives an Asian flavor to rice dishes. Chutney can perk up
anything.
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14/08/2020 Last update