Title: East India Relish
Categories: Canning Pickle Check
Yield: 6 Servings

1 1/2	qt	Chopped onions (About 6 to 8 medium)
1	qt	Firmly packed shredded carrots (about 1 pound)
1	qt	Peeled, diced green tomatoes (about 8 medium)
1	qt	Chopped zucchini (about 2 pounds)
2	c	Light corn syrup
4	c	White vinegar
2	tb	Salt
1	tb	Ground coriander
2	ts	Ground ginger
1	ts	Crushed red pepper
1/2	ts	Ground cumin

Stir a few tablespoons of this relish into mayonnaise when making a chicken salad, or try it with pot roast. The recipe makes six 1 pint jars. You'll need a shredder or food processor in addition to the basic equipment for boiling water bath canning.

1. Organize ingredients, equipment, and work space.

2. In a preserving kettle, combine the ingredients. heat over medium high heat to boiling. Reduce the heat and simmer 5 minutes.

3. Spoon the relish evenly into hot jars to within 1/4 inch of tops.

4. Spoon hot liquid from the kettle to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of tops.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in a boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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