19
FALL RELISH
8 cups (2 liters) peeled ripe tomatoes 3 tsp. (45 ml) salt
1/2 cup (125 ml) brown sugar 2 cups (500 ml) sliced onion
1/2 cup (125 ml) white sugar 1 cup (250 ml) green pepper
1-1/2 cups (375 ml) cider vinegar 1/2 cup (125 ml) sweet red pepper
1 tsp. (5 ml) celery seed 2 cups (500 ml) unpeeled apples
1 tsp. (5 ml) mustard seed 1 tsp. (5 ml) whole cloves
2 cinnamon sticks
Put the tomatoes, onion, and peppers through Grinder using the Coarse Disc.
Cook together until thick. Use the Coarse Disc to grind the apples. Add to the cooked mixture.
Tie the cinnamon and cloves in a cloth bag and add. Cook the combined mixture again
until thick. Add the remaining ingredients and continue cooking until thick. Pack in hot
canning jars. Process 15 minutes in a boiling water bath.
Y
IELD
: A
BOUT
8 P
INTS
(4 L
ITERS
)
MISCELLANEOUS RECIPES
LIVER DUMPLINGS
6 cups (1-1/2 liters) water 1 egg
6 beef bouillon cubes 3 Tbsp. (45 ml) all-purpose flour
5 slices bread 1-1/2 tsp. (7 ml) salt
1 pound (454 g) liver, 1/4 tsp. (1 ml) pepper
membrane removed 1/2 tsp. (2 ml) nutmeg
1 medium onion 1/2 tsp. (2 ml) marjoram
1 cup (250 ml) parsley sprigs
In 3-quart (3 liter) saucepan heat water and bouillon cubes. Using Fine Grinding Disc,
grind bread, liver, onion, and parsley. Add egg, flour, and seasonings. Mix well.
Drop from tablespoon into boiling beef broth. Simmer about 10 minutes.
Y
IELD
: 4-6 S
ERVINGS
STRAWBERRY-RHUBARB JAM
2 thick stalks rhubarb, about 1/4 tsp. (1 ml) salt
18 inches or 450 cm long 1 package (1-3/4 ounce or 48 g)
1 quart (1 liter) strawberries, powdered fruit pectin
hulled and washed 5-1/2 cups (1.35 liters) sugar
2 Tbsp. (30 ml) lemon juice
Place large saucepan under Grinder head. Using Coarse Disc, grind rhubarb and
strawberries. Add lemon juice, salt, and pectin. Cook and stir until boiling. Add sugar.
Stirring constantly boil 1 minute. Turn off heat source. Stir and skim 5 minutes.
Ladle into hot canning jars, leaving 1/2 inch (1.2 cm) headspace.
Seal and process in simmering water bath 10 minutes.
YIELD: 6 PINTS (3 LITERS)
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