My husband's Uncle gave us a jar of some really tasty relish/chutney
and I asked him for the recipe. When I asked him if he BWBs, he said
he didn't BWB as it didn't need it and it can store 'as is' for years
in a cool basement. He got the recipe from his mother and so it's been
made now for some 85 years all told.

I thought stuff like this had to be BWB processed. All advice is
welcome.

Karen


Relish

30 large tomatoes
8 medium onions, finely diced
3 green bell peppers, finely diced
2 red bell peppers, finely diced
2 c celery, finely diced
3 c cider vinegar
2 1/2 c dark brown sugar, packed
6 Tblsp mixed pickling spices tied in a bag
2 EACH: apples, peaches, pears - peeled, finely diced
1 tsp. ground ginger

Bring to a rapid boil then simmer for 3 hours uncovered. Pour into hot
sterilized jars.

I'd BWB if I made it, but a lot of folks still use the old open-kettle
method for acid foods that don't require pressure canning. You may be
at risk of mold, but not much else.

......Alan.

On Mon, 03 Oct 2005 11:20:17 -0400, "justme(Karen)"
> wrote:

>My husband's Uncle gave us a jar of some really tasty relish/chutney
>and I asked him for the recipe. When I asked him if he BWBs, he said
>he didn't BWB as it didn't need it and it can store 'as is' for years
>in a cool basement. He got the recipe from his mother and so it's been
>made now for some 85 years all told.
>
>I thought stuff like this had to be BWB processed. All advice is
>welcome.
>
>Karen
>
>
>Relish
>
>30 large tomatoes
>8 medium onions, finely diced
>3 green bell peppers, finely diced
>2 red bell peppers, finely diced
>2 c celery, finely diced
>3 c cider vinegar
>2 1/2 c dark brown sugar, packed
>6 Tblsp mixed pickling spices tied in a bag
>2 EACH: apples, peaches, pears - peeled, finely diced
>1 tsp. ground ginger
>
>Bring to a rapid boil then simmer for 3 hours uncovered. Pour into hot
>sterilized jars.
---
The Universe is utterly indifferent to the fact that
you do not realize the consequences of your actions.
You will have to deal with them just the same.

The Prudent Food Storage FAQ, V4.0
http://athagan.members.atlantic.net/Index.html

In article >, me
wrote:

> My husband's Uncle gave us a jar of some really tasty relish/chutney
> and I asked him for the recipe. When I asked him if he BWBs, he said
> he didn't BWB as it didn't need it and it can store 'as is' for years
> in a cool basement. He got the recipe from his mother and so it's been
> made now for some 85 years all told.
>
> I thought stuff like this had to be BWB processed. All advice is
> welcome.
>
> Karen
>
>
> Relish
>
> 30 large tomatoes
> 8 medium onions, finely diced
> 3 green bell peppers, finely diced
> 2 red bell peppers, finely diced
> 2 c celery, finely diced
> 3 c cider vinegar
> 2 1/2 c dark brown sugar, packed
> 6 Tblsp mixed pickling spices tied in a bag
> 2 EACH: apples, peaches, pears - peeled, finely diced
> 1 tsp. ground ginger
>
> Bring to a rapid boil then simmer for 3 hours uncovered. Pour into hot
> sterilized jars.

Sure it should be processed. They've given you instructions for
"open-kettle" canning. Not recommended. Find a chutney recipe and use
its processing time. (Probably 10-20 minutes, but I'm guessing.)
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

justme(Karen) wrote:

> My husband's Uncle gave us a jar of some really tasty relish/chutney
> and I asked him for the recipe. When I asked him if he BWBs, he said
> he didn't BWB as it didn't need it and it can store 'as is' for years
> in a cool basement. He got the recipe from his mother and so it's been
> made now for some 85 years all told.
>
> I thought stuff like this had to be BWB processed. All advice is
> welcome.
>
> Karen
>
>
> Relish
>
> 30 large tomatoes
> 8 medium onions, finely diced
> 3 green bell peppers, finely diced
> 2 red bell peppers, finely diced
> 2 c celery, finely diced
> 3 c cider vinegar
> 2 1/2 c dark brown sugar, packed
> 6 Tblsp mixed pickling spices tied in a bag
> 2 EACH: apples, peaches, pears - peeled, finely diced
> 1 tsp. ground ginger
>
> Bring to a rapid boil then simmer for 3 hours uncovered. Pour into hot
> sterilized jars.

I would use BWB myself. Just a comment on your recipe and one of my pet
peeves about older recipes, I hate it when the just say large or medium
or give a number. I like having the actual measure for anything I can
as in the form of actual measures. My green peppers were a lot smaller
than I could buy in the stores this year and things like apples can
really vary in size. JMO

"justme(Karen)" > wrote in message
...
> My husband's Uncle gave us a jar of some really tasty relish/chutney
> and I asked him for the recipe. When I asked him if he BWBs, he said
> he didn't BWB as it didn't need it and it can store 'as is' for

What is BWB?

Alan

In article >, "Alan Holmes"
> wrote:

> "justme(Karen)" > wrote in message
> ...
> > My husband's Uncle gave us a jar of some really tasty relish/chutney
> > and I asked him for the recipe. When I asked him if he BWBs, he said
> > he didn't BWB as it didn't need it and it can store 'as is' for
>
> What is BWB?
>
> Alan
>
>

Shorthand for Boiling Water Bath.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

I wanted to thank everyone for responding. I'm learning quite a lot in
here and the printer's being kept busy too

It's great knowing there's a friendly group of people with all kinds
of experience among them; and who are generous with their time and
experience!

Thanks again!
Karen