Home > Food Processor Articles > Canning – Chili, corn and cucumber pickle Relish Recipe

Canning – Chili, corn and cucumber pickle Relish Recipe

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During summer and autumn as I spend time in the kitchen canned food we harvest from our garden. Canning is easy to do and you can order food up to one year to preserve by canning them.

One of our favorite things to do with our excess vegetables is done in house enjoys. For the following recipes, I suggest using a food processor finely chop to get your vegetables is necessary for consistencyRecipes.

Here are three of our favorite recipes that we like.

Hot Pepper Relish

1 quart chili sauce

1 large onion,

1 tablespoon salt

2 cups granulated sugar

1 liter of white wine vinegar

Mix first 3 ingredients to a small bowl. The bowl cover and let stand for 4 hours. Mix the granulated sugar and white vinegar. Cook for a medium saucepan, stirring often for 45 minutes. The boiling mixture into jars and seal in a water bathCanner. Makes 1 1 / 2 liter. This recipe can be doubled easily.

Corn Relish

2 dozen ears of corn

3 large red bell pepper, finely chopped

3 large bell peppers green, finely chopped

3 stalks celery, finely chopped

3 cups granulated sugar

5 tablespoons mustard

2 tablespoons salt

4 cups white wine vinegar

Blanch corn in boiling water for 3 minutes. Remove from the pan and rinse under running water. Cut corn from cob and a pot. Mixfinely chopped bell pepper and celery. Mix the granulated sugar, mustard, salt and vinegar. Bring mixture to a boil and cook for 20 minutes. Remove from heat, and ladle in pools of warm water. Canner Canner Seal jars in water bath according to your instructions.

Pickled Cucumber Relish

12 Cucumber Pickles

6 green peppers

6 red peppers

5 large onions

3 tablespoons salt

Two tablespoons celery seed

5 1 / 4 cups granulated sugar

4 1 / 2 cups whiteVinegar

In food processor grind the burden cucumber, red and green peppers, onions and yours. Sprinkle with salt. Cover the bowl and leave overnight. Drain the juices well. In a large pot, bring the celery seeds, sugar and vinegar to a boil. Stir the vegetables and simmer for 20-25 minutes. Ladle batter into warm sterilized jars and process in your water Canner after the manufacturer's instructions.

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