Rhubarb Carrot Relish Recipes

Steps:

• Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly., In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Steps:

• Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.

Steps:

• Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
• When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
• Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
• Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
• Great Canadian Recipes Summer Berries.

Steps:

• Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
• Add sugar, vinegar, celery seed and mustard seed.
• Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
• Stir more often near end of cooking time.
• Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

Steps:

• Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
• When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
• Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.