Recipe Archives->Preserving->Artichoke Relish 08

Artichoke Relish
Yield: 10 half-pints.

2 lbs artichokes
1 cup salt
1 gallon water
6 red or green sweet peppers - (to 8)
6 to 8 large onions
1 lb sugar
1 qt vinegar
2 tablespoons mustard seed
1 tablespoon turmeric
1/2 tsp salt
									
Select fresh, tender artichokes.  Wash well and trim, if necessary.
Dissolve 1 cup salt in water in a large pan.  Add artichokes and
let stand overnight.  Drain well.Organize ingredients, equipment,
and work area.  Remove stems and seeds from peppers and peel onions.
Grind peppers, onions, and artichokes, using coarse blade.  Set
aside.

In a large preserving kettle, combine vinegar, sugar, and spices
and heat to boiling.  Add ground vegetables and heat to boiling.
Ladle boiling mixture into hot jars to within 1/4-inch of the tops.
Run a slim, non metal tool down along the insides of jars to release
any air bubbles.  Add additional relish, if necessary, to fill to
within 1/4-inch of the tops of the jars.  Wipe tops and thread of
jars with damp clean cloth.  Put on lids and screw bands as
manufacturer directs.  Process in boiling water bath 10 minutes.

Printable version: artichoke-relish08.txt.