Fruit Relish
From America's Cook Book. 1942 (1942).
Source and licence
From America's Cook Book. 1942 (1942), printed page 816, digitised by the Internet Archive: https://archive.org/details/aamericas-cook-book
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- 3 pints relish
- 3 small onions
- 4 medium-sized tomatoes
- 1 green pepper
Method
- 3 large cooking pears 3/4, cup sugar 3 large peaches or 6 canned peach 14 cups vinegar halves 2 teaspoons salt 3 small onions dash of cayenne 4 medium-sized tomatoes.
- dash of cinnamon 1 green pepper dash of cloves Peel fruits and vegetables;
- cut pepper in half, and remove core and seeds.
- Put all through food chopper, using medium knife;
- add sugar, vinegar, salt and cayenne, and cook slowly about 2 hours, or until mixture thickens.
- Add spices, turn into clean hot jars and seal.
- Approximate yield: 3 pints relish.