Dorothy Smith Goodens Rhubarb Relish Recipes

CANADIAN SPICED RHUBARB AND ONION RELISH

Steps:

• Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
• When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
• Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
• Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
• Great Canadian Recipes Summer Berries.

DOROTHY SMITH GOODEN'S RHUBARB RELISH

Steps:

• Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour.
• Add remaining ingredients and simmer until thickened.
• Place in sterelized pint sealers and seal.

RHUBARB RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

RHUBARB RELISH

Steps:

• Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
• Cool; store in the refrigerator.
• Makes a nice condiment for poultry, pork or beef.

RHUBARB RELISH

Steps:

• Put rhubarb, onion and vinegar into large saucepan. Bring to a boil over medium heat. Cook uncovered for 20 minutes. Stir often.
• Add remaining ingredients.
• Stir.
• Continue to cook until thick, stirring often, about 30 minutes.
• Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.

RHUBARB RELISH

Steps:

• Cook for 1 1/2 hours on low/med heat, until thick. Pour into sterilized canning bottles and use sterilized tops as well.
• When I make this I usually get 3 half pint bottles, with a bit left over.
• If you don't want to can this relish it could stay in the fridge, but I'm not sure for how long.
• Enjoy!

RHUBARB RELISH

Steps:

• Put all the above in a heavy pan and bring to the boil, simmer for about twenty minutes to thicken.

SILVERBEET (CHARD) RELISH FOR DUCK AND OTHER WHITE MEATS

Steps:

• If you are planning to store in a jar sterilize before starting.
• Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
• Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
• Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.

EASY RHUBARB RELISH

Steps:

• Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly., In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving