Recipe

Indian Summer Relish Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 2 months, 3 weeks ago A recipe my mother often made in the fall when the fresh tomatoes were ending and the apples were plentiful. It has a unique taste, but we love it on Swedish Potato Sausage. I know many of you don't have access to that, but it's also good on pork and meatloaf, etc.... More Prep:120m Cook:120m Servings:0	Krumkake
	rich chutney good on meats and sausages

Ingredients you will

What it looks like b

Add Photos

Does this look good? Yeah! / Nope

Fans

clbacon

dollhead

crabhappyc

juels

cuzpat

berry

michellem

Ingredients

15 large tomatoes, peeled and chopped (see note below on how to easily peel tomatoes)

10 apples, peeled and chopped fine (keep the chopped apples in a bowl of water that has some salt added to it, to prevent the fruit from browning – rinse and drain the apples well before adding them to the stockpot)

3 green or yellow or orange peppers, or combination, seeds removed and diced finely

3 large onions, skin removed and diced finely

6 stalks of celery, outside of stalk peeled (I use a potato peeler), and diced finely

2 cups cider vinegar

3½ cups white sugar

⅓ cup canning salt

1 teaspoon EACH: cinnamon, nutmeg, cloves, black pepper, dry mustard, ginger

a few shakes of hot sauce

Note: to easily remove tomato skins, have them at room temperature…use a slotted spoon to lower 4 or 5 tomatoes into a large pot of boiling water and remove them with the slotted spoon after about 20 or 30 seconds… immediately plunge tomatoes into a sink or large bowl filled with cold water and a tray or two of ice cubes…after about 30 seconds, remove the tomatoes from the ice bath and lightly score the skin around the middle of the tomato with a sharp knife – you should be able to slip the skin right off.

Directions

In a large stockpot or canning pot, simmer the vegetables, fruit, and the cider vinegar for 1 hour.

Add sugar and canning salt; simmer for 5 minutes.

Remove about a ½ cup of the hot liquid and add the remaining spices and seasonings to it – stir to dissolve the spices. Add the liquid back to the stockpot, stir it in to blend together well, and then allow the mixture to boil another 30 minutes.

At this point, you can continue to simmer until the mixture thickens by reduction, OR you can thicken it with a little cornstarch (my mother always used cornstarch, and though I never measured how much we used, I would suggest you start with a couple tablespoons dissolved in a bit of water and go from there, allowing the sauce to simmer a few minutes before you add more cornstarch.).

When the mixture has thickened to the consistency of a gravy, you are ready to fill and seal the jars (you don’t want it thick enough to hold its shape – it should naturally spread just a bit when spooned onto a plate).

This recipe makes about 12 pints (I prefer to use the wide mouth jars for easier filling) – have a couple more ready in case you need more…quantity will vary due to the size of the veggies/fruit used.

Seal one jar at a time using this method:

Have washed and cleaned canning jars ready on the counter.

Have the canning seals and rings in a pot of boiling water on the stovetop.

Fill one jar with the relish, wiping off ANY spillage (using a funnel that fits into canning jars is best so you keep the jar rims clean) – the jar rim MUST be clean in order for a proper seal to occur.

Quickly remove a seal from the boiling water and place on top of filled jar and screw on one ring, being sure not to screw it on too tightly - you will tighten the rings completely after the seals have sealed.

Place the filled jar on a rack to cool and proceed with filling and sealing the next jar.

Store relish in a dark, cool spot. You may keep it refrigerated if you prefer, but it's not necessary so long as you know for certain that the jars have sealed correctly (you hear a tiny "ping" when the seals completely seal, and you can see that the seal ever-so-slightly pulls down in the middle).

Recent Gawkers

unicorn4

kathy195

berry

tinkerbe

nehmalo

sitbynel

jenibaby

dollhead

rosiek

cuzpat

luv2quil

clbacon

Not quite what you're looking for? See more Condiments / Chutneys

Or see more just like this

Comments

juels 2 months, 3 weeks ago said:
Saving this one! Not only does it sound delicious, but is also so useful to have a great relish on your shelf any time of the year, thanks!

crabhappychick 2 months, 3 weeks ago said:
Oh my goodness, this sounds wonderful! So do the potato sausages. Is the recipe posted for those, too?

michellem 2 months, 3 weeks ago said:
Yum! THis sounds great! I love sauce on my meat. YOu look like you have been busy! I am so wanting to can so maybe this recipe will be the first step!

cuzpat 2 months, 3 weeks ago said:
Yummy!!

berry 1 month, 1 week ago said:
Oh my gosh, Krum.... This is a wonderful recipe!!!! THANKS!!!!

Add a Comment