Beet Relish-canning Recipe

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
• 1 quart chopped raw cabbage
• 1 1/2 cups sugar
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 1 tablespoon prepared horseradish (not the creamed stuff)
• 1 tablespoon salt
• 3 cups vinegar

Recipe

• 1 in a large non reactive saucepot combine all ingredients.
• 2 bring to a boil then reduce to a simmer-stir well.
• 3 simmer for 10 minutes.
• 4 pack hot relish into hot sterile jars.
• 5 leave 1/4 inch headspace.
• 6 remove air bubbles.
• 7 wipe rims and adjust two piece caps.
• 8 process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
• 9 if your elevation is higher than 1000 feet consult the altitude chart posted in the canning forum.