Harvest Jewels Sweet Relish
- Ready In:
- 3hrs
- Ingredients:
- 18
- Yields:
-
15 pints
- Serves:
- 100
ingredients
- 6 quarts water, divided
- 1 cup dried navy beans
- 1 cup dried kidney beans
- 2 lbs lima beans, fresh,shelled
- 1 lb green beans, trimmed and cut into 1 inch pieces
- 1 lb yellow wax bean, trimmed and cut into 1 inch pieces
- 1 lb cauliflower floret
- 1 lb celery, cut into 1/2 inch pieces
- 1 lb green bell pepper, halved,seeded,deribbed and cut into strips
- 1 lb red bell pepper, halved,seeded,deribbed and cut into strips
- 1⁄4 lb banana pepper, cut in rings and seeded
- 6 cups corn kernels, cut from 10 to 12 ears of corn
- 16 cups sugar
- 2 quarts white vinegar
- 1⁄4 cup mustard seeds
- 2 teaspoons celery seeds
- 2 pieces cinnamon sticks (2 inch)
- 1 tablespoon whole cloves
directions
- In a heavy 4 quart saucepan, bring 2 quarts of the water to a boil over high heat.
- Drop in the dried kidney and navy beans, and boil uncovered for about 2 minutes.
- Water should cover by at least 2 inches.
- if it doesn't, add more.
- Turn off the heat and let the beans soak for 1 hour.
- Then bring to a boil again and then reduce the heat to low.
- Simmer partially covered for about an hour and a half, or until the beans are tender.
- Check the pan from time to time and add more boiling water if needed.
- Drain the beans through a fine sieve, discarding the cooking liquid, and set them aside.
- Bring the remaining 4 quarts of water to a full boil in an 8 to 10 quart pot.
- If you have a pot with a pasta insert, these work great.
- Drop in the lima beans.
- when water returns to a boil the beans briskly for 20 to 30 minutes, or until they are tender but still crisp to the bite.
- Using a slotted spoon scoop into a colander and run cold water over them.
- (if using pot with insert,just remove insert and either run cold water over them or plunge into a pan full of ice water) drain and place in a very large pot 10 quarts or better.
- Return the water to a full boil and drop in the green and wax beans a hand full at a time so that the water never stops boiling.
- Cook for 8 to 10 minutes.
- Then proceed as you did with the limas and add them to the big pot.
- Repeat for cauliflower, cook 9 minutes.
- Repeat for celery, cook 6 minutes.
- Repeat for peppers (do in 3 batches) cook for 5 minutes.
- Repeat for corn, cook 4 minutes.
- Add the cooked dried beans to the vegetable mixture.
- and toss gently but thoroughly together.
- Pack the vegetables into sterilized jars, dividing them evenly.
- Tie up cloves and cinnamon sticks in cheesecloth.
- Combine the sugar, vinegar, mustard seed, celery seed, and the wrapped cinnamon and cloves in a 5 to 6 non reactive saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
- Cook for 5 minutes.
- Remove the pan from the heat and discard the bag of cinnamon and cloves.
- Ladle the hot syrup over the vegetables a few spoonfuls at a time, allowing syrup to trickle to bottom before adding more.
- Fill jars to within 1/4 inch of rim.
- Top with lids and rings and processing a waterbath canner for 15 minutes.
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RECIPE SUBMITTED BY
Poll_of_the_Purple_
Mayking, Letcher County, Kentucky
I lve in the SouthEast corner of KY just over the VA state line.Been married to the same guy for 35+ years.
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