Jamacian Relish Receipe?
bluejean
16 years ago
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bluejean
16 years agoreadinglady
16 years agoRelated Discussions
about canning someone please post pics of your relish canned plea
Comments (4)Agree clearly this is a Harvest Forum post. Also sounds like a very weird recipe from a site that is well known for unsafe canning information. You've got some real mis-understandings of canning instructions going on. Relishes are NEVER pressure canned and green beans are only pressure canned for 20 min for pints and 25 mins for quarts. No idea what BBB recipe you are talking about that calls for cooking relish for 3 hours. Dave...See MoreIs it safe to can zucchini ?
Comments (21)I think one of the riskiest habits in canning is to extrapolate from one situation and apply it to another. It is true that when the USDA passed along its documentation some was either missing or never saved in the first place. But, that's largely irrelevant because so much time has passed; testing now is much more sophisticated and precise than it once was. New discoveries (and complications) are being revealed every day. For example, canners still scream about adding acid to tomatoes; but when you see a paste variety coming in at 4.8 or 4.9 pH, that does alter your perspective for a bit. For a long time it just never occurred to people that there might be varieties that low in acidity. It's not like the USDA/NCHFP had a mission to make life difficult for home canners. They are scientists and they're going to pursue the data. When it doesn't add up to risk-free, they aren't going to approve it, regardless of what the prior standard was. I really think we discussed the issues pretty thoroughly in previous posts. However, as Dave indicated, we're not the canning police. People do what they do and in most cases manage quite nicely. Only you can assess your tolerance for risk. Carol...See Morecan you all post pics of canned green beans and relishes?
Comments (6)Macybaby pretty nice harvest. Great I got the relish receipe mentioned site Wisconsinzzzzzz safe food preservation site...... I used the pepper onion recipe and This past time used full strength vinegar... The several others i made days before I refrigerated and will use in short time. For green beans I followed the 25 minutes pressure canning time like recommended on all sites Now I printed out whole booklet from Wisconsin site ..... Thanks yall jean...See Moreanyone tried a receipe for Zuke relish that has
Comments (1)As I have mentioned before, you are using a book few others use since its safety is unknown. So finding someone who has made the actual recipe is unlikely. But there are many approved relish recipes that call for some of the same ingredients and they are quite good so the odds favor it tasting fine. One consideration though is many prefer cider vinegar over white in sweet relishes like this as it doesn't have the sharp bite to it. Dave....See Morebluejean
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