Title: Jerusalem Artichoke Relish
Categories: Relish Southern
Yield: 6 Half pints

2	qt	Jerusalem artichokes, well
		Scraped and peeled
2		Large onions, quartered
1 1/2	c	White vinegar (5% acidity)
1 1/4	c	Firmly packed brown sugar
1 1/2	tb	Salt
1	tb	Celery salt
1 1/2	ts	Ground allspice
1/2	ts	Ground turmeric
1/4	ts	Red pepper

Position knife blade in food processor bowl; add artichokes and onion. Top with cover; process until finely chopped.

Combined artichoke mixture and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness.

Spoon into hot sterilized half-pint jars, leaving 1/2 inch of headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Submitted by John Hartman Indianapolis, IN 7 May 1996

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