Monday, July 23, 2018

Relish

Preserving your garden harvest makes all the work worth while.  Relish is a great way to water bath can and process vegetables.  Our tomato plants put out a huge crop but the heat, insects and birds were becoming a bit much.  We had a great run with the plants and they put out dozens of beautiful ripe tomatoes that we enjoyed, we were left with about three dozen green tomatoes that were not going to ripen.  Fried green tomatoes are always a treat but relish was a better option.

Does relish have health benefits?  Relish can aid in gut-friendly bacteria and digestion.  It also supplies vitamins and the vinegar can help control diabetes.  Relish is high in salt and consuming too much can raise blood pressure.  Salt is necessary in the pickling process as it helps preserve the ingredients canned but also keeps away bacteria, yeast and fungi.

I canned Piccalilli Relish this weekend.  Piccalilli is the type of relish you can improvise with what you have on hand. 


 Piccalilli

3 Dozen Green Tomatoes
6 Green Peppers
6  Medium Onions
2  Small Cabbages
1/2 Cup Salt
4 Cups of Vinegar
5 Cups of Light Brown Sugar
4 Tablespoons Pickling Spice

Chop all ingredients small, sprinkle with salt and let sit overnight.  Drain and cover with fresh water, let sit a little while than drain again.  Put into a large kettle and add vinegar and sugar.  Tie spices in a small cloth bag, I actually use a large tea ball for this.  Bring to boiling, reduce heat and let simmer for 20 minutes stirring frequently.  Remove the spice bag and put hot piccalilli into hot sterile jars, leaving 1/2 inch of head room; adjust lids and process at 185F for 10 minutes. 

Before starting cooking and canning I put the jars in the dish washer on the sterile setting and left them in there with the door closed when finished.  The dish washer stopped when I was ready to can.
I was able to put up 13 jars of relish.


You can adjust ratios of vegetables, half the recipes and use what you have on hand just be sure more that your mixture is mostly acidic (tomatoes, onions, peppers). 



No comments:

Post a Comment