Carrot-Cucumber Relish
Source of Recipe
kraftfoods
Prep Time: 45 min
Total Time: 45 min
Makes: About 4 (1-cup) jars
4 cups prepared vegetables (buy 6 medium carrots, 2 medium cucumbers, 1 medium onion and 1/2 medium red pepper)
1/2 cup cider vinegar
2 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
3 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and shred carrots. Measure exactly 2-1/2 cups of the carrots into 6- or 8-quart saucepot. Peel, seed and shred cucumbers. Measure exactly 1 cup of the cucumbers into saucepot. Finely chop onion and red pepper. Measure exactly 1/4 cup of each into saucepot. Stir in vinegar, salt, mustard and celery seed.
STIR pectin into prepared vegetable mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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