Indian Summer Relish
From krumkake 15 years ago
- 120 minutes to make
- Serves 0
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.
Ingredients
- 15 large tomatoes, peeled and chopped (see note below on how to easily peel tomatoes) shopping list
- 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) shopping list
- 3 green or yellow or orange peppers, or combination, seeds removed and diced finely shopping list
- 3 large onions, skin removed and diced finely shopping list
- 6 stalks of celery, outside of stalk peeled (I use a potato peeler), and diced finely shopping list
- 2 cups cider vinegar shopping list
- 3½ cups white sugar shopping list
- ⅓ cup canning salt shopping list
- 1 teaspoon EACH: cinnamon, nutmeg, cloves, black pepper, dry mustard, ginger shopping list
- a few shakes of hot sauce shopping list
- 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. shopping list
How to make it
- 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).
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What it looks like before it simmers down and seasoings have been added
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The Rating
Reviewed by 8 people-
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!
juels
in Clayton loved it
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Oh my goodness, this sounds wonderful! So do the potato sausages. Is the recipe posted for those, too?
crabhappychick
in Pittsburgh loved it
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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!
michellem
in Idaho loved it
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