Recipe - Farm Journal Beet Relish

3 cup Beets, canned; drained &
ground
1 cup Vinegar
6 One half cup Sugar
2 teaspoon Prepared horseradish
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
One fourth teaspoon Ground allspice
1 Bottle liquid fruit pectin

Measure beets into a very large saucepan. Add vinegar, sugar, horseradish
and spices, mixing well.

Bring to a full rolling boil over high heat and boil hard 1 minute,
stirring constantly. Remove from heat and stir in liquid pectin at once.
Skim.

Ladle into hot jars; adjust lids at once. Process in boiling water bath
(212 degrees F.) 15 minutes. Remove jars from canner and complete seals
unless closures are the selfsealing type. Makes about 8 half pints.
Recipe By : Farm Journal Freezing & Canning Cook Book, pub. Doubleday

Posted to EATL Digest 27 Sep 96

Date: Thu, 26 Sep 1996 07:59:46 0400

From: "Sharon L. Nardo" snardo@ONRAMP.NET