Hamburger Relish Recipe - Cooking Index
Hamburger Relish Recipe - Cooking Index
| 3 | Chopped peeled cored tomatoes - (abt 18) | |
| 3 cups | 330g / 11oz | Chopped celery |
| 2 cups | 125g / 4.4oz | Chopped onions |
| 1 | Sweet red pepper - chopped | |
| 1/4 cup | 59ml | Ball 100% Natural Canning & Pickling Salt |
| 3 cups | 480g / 16oz | Brown sugar |
| 1/3 cup | 78ml | Mustard seed |
| 1 teaspoon | 5ml | Cinnamon |
| 3/4 teaspoon | 3.8ml | Allspice |
| 3/4 teaspoon | 3.8ml | Cloves |
| 1 | Vinegar, 5% acidity |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine tomatoes, celery, onions, pepper and salt in a large saucepot. Let stand 2 hours. Add sugar, spices and vinegar to chopped vegetables; cook until thickened, about 45 minutes.
Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 7 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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