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Farm Journal Beet Relish

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  • 3 c Beets, canned; drained & ground
  • 1 c Vinegar
  • 6 1/2 c Sugar
  • 2 ts Prepared horseradish
  • 1/4 ts Ground cinnamon
  • 1/4 ts Ground cloves
  • 1/4 ts Ground allspice
  • 1 Bottle liquid fruit pectin


Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well.
Bring to a full rolling boil over high heat and boil hard 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once. Skim.
Ladle into hot jars; adjust lids at once. Process in boiling water bath (212 degrees F.) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes about 8 half pints. Recipe By : Farm Journal Freezing & Canning Cook Book, pub. Doubleday
Posted to EAT-L Digest 27 Sep 96
Date: Thu, 26 Sep 1996 07:59:46 -0400
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>