Food (Meat) Grinder Relish Recipes

[moolie]

Sweet Pickle Relish

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green bell pepper (about 2)
1/2 cup ground red bell pepper (about 1)
3 cups finely diced celery
2 tablespoons salt (pickling)
2 1/2 cups sugar
1 3/4 cups white or cider vinegar (I used half and half)
1 tablespoon celery seed
1 tablespoon mustard seed

1. Grind vegetables in a food (meat) grinder using the coarsest blade.

2. Combine all vegetables in a large bowl; sprinkle with salt and cover with cold water. Let stand 4 hours. Drain thoroughly through a colander, then press out all liquid.

3. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until the sugar is dissolved. Stir in drained vegetables. Simmer for 10 minutes.

4. Immediately pack into clean, hot jars, leaving 1/2 inch headspace; seal.

5. Process in boiling-water bath 10 minutes.

Yield: About 3 pints.

 

[moolie]

Zucchini Relish

4 cups ground zucchini
3 cups ground carrots
4 cups ground onion
2 cups ground green bell pepper (2 large)
1 tablespoon salt (or to taste)
2 cups vinegar
3/4 cup dark brown sugar
1 tablespoon celery seed
1 teaspoon dry mustard

1. Chop vegetables using the coarse blade of a food (meat) grinder or in a food processor. Combine all ingredients in a large pot. Cook 10 minutes or until all vegetables are just tender but still crisp.

2. Immediately pack into clean, hot jars, leaving 1/2 inch headspace; seal.

3. Process in boiling-water bath 20 minutes.

Yield: 6 to 7 pints.

 

[moolie]

Red Pepper Relish

16 red bell peppers (about 10 cups ground)
4 medium onions, peeled and quartered
2 cups white or cider vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon mustard seed

1. Remove seeds, stems and cores from peppers. Put peppers and onions through food (meat) grinder using coarsest blade, or chop finely in food processer.

2. Combine vegetables with remaining ingredients in a large pot. Bring to a boil; simmer 20 minutes, stirring occasionally.

3. Skim foam off surface. Pack into clean hot jars, leaving 1/2 inch headspace; seal.

4. Process in boiling-water bath 10 minutes.

Yield: About 7 pints.

 

[BarredBuff]

Very nice!!

 

[Wannabefree]

Thanks moolie!!!!!!!!!!! Those recipes look like they'll be awesome!

 

[moolie]

Dixie Relish

1 head (about 3 lb) cabbage, cored
6 medium size white onions, peeled
6 large red bell peppers, seeded and cored
6 large green bell peppers, seeded and cored
1/2 cup salt (pickling)
1 tablespoon whole cloves
1 tablespoon whole allspice
1 stick cinnamon
4 tablespoons mustard seed
3 tablespoons celery seed
1 quart white vinegar
3 cups sugar
1 tablespoon salt (pickling)

1. Grind vegetables in a food (meat) grinder with coarsest blad or finely chop in food processor. Mix with 1/2 cup salt. Stir well and let stand 3 to 4 hours.

2. Drain in a colander lined with cheesecloth, pressing to remove excess liquid.

3. Tie cloves, allspice, and cinnamon in a cheesecloth bag.

4. Combine vegetables, spice bag, and remaining ingredients in a large pot and simmer 5 minutes. Remove spice bag.

5. Ladle into clean, hot jars, leaving 1/2 inch headspace; seal.

6. Process in boiling-water bath 10 minutes.

Yield: 7 pints.

 

[moolie]

All recipes are from The Complete Book of Canning from the Ortho Books series, my copy is copyright 1982.

 

[Wannabefree]

All recipes are from The Complete Book of Canning from the Ortho Books series, my copy is copyright 1982.

Wow! That's a lot of recipes! Thank you for taking the time to do those! I'll add them to my book

 

[moolie]

Green Tomato Mincemeat

"A sweet condiment used like traditional mincemeat; in pies, cooked and served warm over vanilla ice cream. A shot of brandy or rum added to the warmed mincemeat lends a festive touch."

6 cups peeled, chopped apples
6 cups chopped green tomatoes
4 cups light brown sugar
1 1/4 cups cider vinegar
2 cups golden raisins
3 teaspoons ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground allspice
3/4 teaspoon ground mace
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup butter

1. Mix apples and tomatoes together in a large pot. Add remaining ingredients (except the butter).

2. Bring gradually to a boil and simmer for 3 hours, stirring often.

3. Add the butter and mix well. Spoon into clean, hot jars. Spoon into clean, hot jars, leaving 1/2 inch headspace; seal.

4. Process in boiling-water bath 25 minutes.

Yield: 5 pints.

 

[moolie]

All recipes are from The Complete Book of Canning from the Ortho Books series, my copy is copyright 1982.

Wow! That's a lot of recipes! Thank you for taking the time to do those! I'll add them to my book

No worries, they are all yummy and I love sharing canning recipes