"Relish" creations? (not canning)
plllog
7 months ago
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plllog
7 months agolast modified: 7 months agoRelated Discussions
Ideas for a yellow onion relish (for canning)
Comments (16)18 half-pints of relish finished: Tried 3 diff combos: Will sample one of them tonight when eat my daily meal. (caught another possum last night... true story!) Caught a coon earlier in the week. And a cat. Don't like the taste of cats though. 3 lbs sliced onions 1/2 cup light brown sugar 2 cups dry wine 6 tbs balsamic vinegar salt & pepper Yielded 6 half-pints relish all three times Learned a little bit abt wines too. Only real previous experiences were Thunderbird and Strawberry Hill back in the 60s & who knows what when stationed in Germany. These links might be helpful: Types of dry red wines List of the dry red wines Examples of dry white wines Thanks again for the help!...See Morereheating and canning extra relish question
Comments (5)Technically speaking it shouldn't be done this way. 4 days of time sitting in the fridge has allowed bacterial growth. With low-acid or borderline acidic foods this wouldn't be considered safe to do. But since this is an pickled/acidified recipe I would be comfortable with reheating all the relish back to boiling, then cooking it for several minutes, jarring it and processing it. You'll get some decline in quality but all the acid that was added should make it safe to can. Dave...See MoreDave or someone - Can you help with Cucumber Relish Please?
Comments (3)Dave, just wanted to say thanks for all of your recent help : ) The relish is delicious and was pretty easy. I appreciate your pointing out the approved recipe. I had a productive weekend overall, 10 jars of peach jam, dill cucumber relish, dehydrated and frozen peaches. Soon I'll be moving on to raspberries. DH has 200 bushes just starting to ripen. He told me last week that there are so many berries he's scared! lol. He sells what we don't eat/put up to a restaurant and local farm stand....See Morecanning advice for apple relish
Comments (9)Probably stopped believing the paraffin was a good idea when,, like me as a kid, they saw that more jars leaked and molded and failed than were edible and those that looked okay were not as appealing any longer. I would chop the apples on the larger side, use a higher heat so they don't cook longer getting up to boil, make sure the jars are hot, the cooked mixture stays hot and the canning water stays at or as near a simmer as you can, so that when you add the jars, the mixture will be at or as near the start of your water bath timing as possible. Remove promptly and leave room around your jars and set them on a rack so they cool faster. You should also verify the acidity of the mixture to make sure it is good for a water bath rather than pressure canning....See Morebbstx
7 months ago
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