Recipe - East India Relish

1 One half qt Chopped onions
(About 6 to 8 medium)
1 qt Firmly packed shredded
carrots (about 1 pound)
1 qt Peeled, minced green tomatoes
(about 8 medium)
1 qt Chopped zucchini
(about 2 pounds)
2 cup Light corn syrup
4 cup White vinegar
2 tablespoon Salt
1 tablespoon Ground coriander
2 teaspoon Ground ginger
1 teaspoon Crushed red pepper
One half teaspoon Ground cumin

Stir a few tablespoons of this relish into mayonnaise when making a
chicken salad, or try it with pot roast. The recipe makes six 1 pint
jars. You'll need a shredder or food processor in addition to the
basic equipment for boiling water bath canning.

1. Organize ingredients, equipment, and work space.

2. In a preserving kettle, combine the ingredients. heat over medium
high heat to boiling. Reduce the heat and simmer 5 minutes.

3. Spoon the relish evenly into hot jars to within One fourth inch of tops.

4. Spoon hot liquid from the kettle to within One fourth inch of tops of
jars. Run a slim, non metal tool down along the insides of jars to
release any air bubbles. Add additional relish, if necessary, to
within One fourth inch of tops.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in a boiling water bath for 15 minutes. Follow basic steps
for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Posted to MMRecipes Digest V3 #235

Date: Wed, 28 Aug 1996 21:58:11 0500

From: pickell@cyberspc.mb.ca (S.Pickell)