Will these do instead? Carrot Chutney 3 cups carrots, cut in fine strips 5-6 cups water 2 cups brown sugar 1 cup sugar 1 cup raisins 1/2 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon salt 1 cup vinegar 1 lemon, sliced thin Boil carrots in water until tender, 10 to 15 minutes. Drain, saving water. To 2 cups carrot water, add remaining ingredients, bring to the boil. Reduce heat and simmer, stirring often, 2-2 1/2 hours until thick like jelly. Pour into hot jars and seal. If mixture is too thick, add a little water. Nutmeg and/or ginger be used instead of cloves. Carrot Jam Grate a quantity of carrots and boil until reduced to a thick pulp. For every 500g of carrot pulp add 250g sugar, the juice and grated rind of 2 lemons and 90g margarine. Boil for 45 minutes to 1 hour. Carrot Fudge 1 1/2 cups grated carrots 1/2 teaspoon lemon flavouring 3 1/2 cups sugar 1/2 cup sweetened condensed milk 1/2 cup water Cook carrots, sugar, milk and water to soft ball stage. Remove from heat, add lemon flavouring. Cool to room temperature, and beat mixture until creamy. Turn into a buttered pan, pat down to about 1cm thickness. When firm, cut into squares. The grain is likely to be a little coarse due to the grated carrot. Apricot and Carrot Jam 1.5kg carrots 3 cups water 500g dried apricots 2.5kg sugar Soak apricots for 24 hours in the water. Parboil the carrots whole, then grate. Put all in a saucepan and boil for 2 hours. Carrot Marmalade 3 medium carrots, grated 1 orange, thinly sliced 1 lemon, thinly sliced 4 cups water 3 cups sugar Place orange and lemon slices with the water in a large saucepan, bring to the boil. Reduce heat and simmer, covered, until the fruit is tender, about 20 minutes. Add carrots and sugar, stirring until sugar is dissolved. Heat to boiling, then continue boiling, uncovered, for 45 minutes or until jam jells when tested on a cold saucer. Pour at once into hot sterilised jars, seal. Pickled Carrots 1kg carrots, peeled 1 cup sugar 2 cups vinegar 1 1/2 cups water 1 teaspoon salt 1 cinnamon stick 1 tablespoon mixed pickling spice Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into 8cm-long sticks and pack upright in small hot sterilised jars. Combine sugar, vinegar, water and salt in a saucepan. Tie cinnamon stick and pickling spice in a cheesecloth bag and add to vinegar mixture. Boil 5-8 minutes. Fill jars with boiling syrup, leaving 1cm head space. Adjust lids and process in a boiling water bath 30 minutes. Serve as cocktail food.

4 cups cucumbers, chopped (4 medium) 2 cups onions, peeled and chopped 1 cup sweet red pepper, seeded, cored and chopped 1 cup green pepper, seeded, cored and chopped 1â4 cup salt 31â2 cups sugar 2 cups cider vinegar (5% acetic acid) 1 tbsp. celery seed 1 tbsp.mustard seed 1. Wash vegetables and trim 1â16 inch from blossom ends of cucumbers. Chop and combine vegetables with 1â4 cup salt. Cover with ice cold water and let stand 2 hours.Drain vegetables and press in a clean white cloth to remove all liquid. 2. Combine sugar, vinegar and spices in a large kettle, and heat to a boil. Add drained vegetables and simmer 10 minutes. 3. Fill clean, hot pint jars with hot mixture, leaving 1â2-inch headspace. Remove bubbles with a rubber spatula.Wipe jar rims with a clean, damp cloth. 4. Cap jars with pretreated lids. Adjust lids. 5. Process in a boiling water canner: 10 minutes for pints. Yield: 4-5 pints Hmmm, nothing obvious soupy-causing jumps out at me except maybe for the very short pre-soak to draw water out of the cukes (usually 6-8 hrs. but 12-24 is more common) and all the extra onions which do have a high water content. Drained well? Squeeze out the excess liquid after the soak and rinse? If so I wouldn't think that 2 c vinegar to 8 cups of produce would be too much liquid so don't know where it all came from assuming the Only thing I could guess is that if you got 5 pints rather than 4 you might have been able to drain more of the liquid out. Any chance the cukes were especially large or older? That makes them more watery. Otherwise I can't see any reason for it to be heavy on the liquid side. Sorry I can't be of more help. Maybe someone else will have some suggestions. Dave

When canning jellies with added low acid things, like garlic and jalapeno, it is necessary to add vinegar or bottled lemon juice. I can't say for certain how much would be needed, but you do need more than just the fruit juice to make it safe. This isn't the site I was looking for, but it will give you an idea in the recipe for their golden pepper jelly. If I can find the other one, I will post later. Here is a link that might be useful: University of Wisconsin.

I make salsas pretty easily, and relish has more vinegar, no tomatoes, so try this (with no recommended amount, except to taste-test along the way ^_^). throw into a pot to simmer on a low heat (no pre-sauteeing the onions, etc) the following all diced-tiny with salt, vinegar, and (if desired) lemon/lime juice: *4-5 hungarian peppers (seeded or unseeded, depending on the heat you want/preference on whether you like/don't like seeds. I like them in my food...my bf likes the heat, but not the seeds) *an onion simmer it to desired taste. If you want a fresh taste, just make it like you'd make a pico de gallo (no cooking required, just a real good food processor), if you want a well blended flavor, cook for longer. If you want a more salsa taste, add 4 parts cumin to 1 part coriander, with food processed cilantro. If you want it spicy, and a bit colorful, process some habanero for added color ^_^ If you want color and NOT spicy, add pimento (or rather, diced roasted red pepper). I like to try different things when I make salsas and relishes. I usually take two batches before getting it right. (first one needs adjusting too late in the game, second try is right on, and embedded into my memory ^_^) And then again, there's no right/wrong. There's always room to try new things. Hungarian peppers are also good for stuffing, dipping, and frying up. (yummmmmyyyy) Good luck!!!