How to Make Homemade Relish For Canning

When I first started making relish, I thought it would be a hard and tedious task. Once I made my first batch, I realized that it was a lot easier than what I thought it would be.

Canning Supplies

Relishes make a great accompaniment for hot dogs, hamburgers, poultry and fish. You can also use it on crackers or your favorite party bread.

Canning Supplies

To get started, you will need a few supplies:

water bath canner

canning jars, rings and seals (I used pint-sized jars)

ladle (for spooning the hot mixture into the jars)

funnel

jar lifter (to lift the jars out of the hot water)

2 oven mitts (I like using mitts to prevent any accidental burns to my hands)

clean cotton drying cloth or kitchen towel

You will want to follow the instructions that came with your water bath canner for sterilizing and processing your jars. Always inspect your jars for defects before using them.

Honey Raisin-berry Relish

5 cups raisins

5 cups water

1 1/3 cup honey

1/2 cup lemon juice

6 cups fresh or frozen cranberries

2 tablespoon grated lemon peel

1 cup walnuts, chopped

In a large saucepan, combine raisins, water, honey and lemon juice. Bring to a boil, stirring constantly until honey melts and ingredients are blended. Lower heat and simmer for 10 minutes. Stir in cranberries and lemon peel, return to a boil and then lower heat to simmer for an additional 10 minutes or until liquid barely covers raisins and cranberries. Remove from heat. Stir in chopped walnuts. Ladle into hot jars leaving 1/2" head space, wipe rims clean, seal and process in a water bath canner for 15 minutes. Makes 8 cups.

Green Tomato Relish

2 quarts green tomatoes

3 red sweet peppers

3 green sweet peppers

3 large onions

3 tablespoons salt

3 cups granulated sugar

1 1/2 cups vinegar

1 cup water

2 tablespoons celery seed

2 tablespoons turmeric seed

Finely chop the tomatoes, peppers and onions and add to a large bowl with salt. Let stand for 30 minutes, then drain and rinse. In a large stockpot combine vegetable mixture with the remaining ingredients. Boil mixture for 5-7 minutes. Ladle into hot jars leaving 1/2" head space, wipe rims clean, seal and process in a water bath canner for 15 minutes.

How to Make Homemade Relish For Canning
Canning Supplies

Black Friday Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack 2011 Deals

Nov 23, 2011 13:38:12

Black Friday Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack Deals
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Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack

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Black Friday Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack Feature

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Six generations of Americans have been using Granite Ware canners to preserve fruits and vegetables. This mini canner is perfect for preserving jams, jellies and salsa. Holds seven pint jars. Comes with rack for easy lifting jars from canner. Granite Ware's high efficiency, quick boiling performance combined with its modest cost make it ideal for canning. The dark porcelain surface and steel core absorbs energy and evenly distributes heat to the contents. Porcelain enamel is the result of fusing powdered glass to a substrate by firing, usually between 750 and 850 degrees Celsius. The powder melts and flows and hardens to a durable vitreous coating on a carbon steel core. It creates a smooth, hard finish that won’t burn and resists staining. It’s also non -porous so it won’t trap odors or food particles and provides a low coefficient of friction – meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time. When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel in any way but you should take additional care in handling if using on glass top stove. 11 1/2qt capacity.



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