Red Cabbage and Beet Relish
Yield: 4 x half-litre (US pint) jars
x half-litre (US pint) jars
(cooked, peeled and chopped. 2 lbs / 4 cups after cooking. Measurements after peeling and dicing. About 1.2 kg / 2 1/2 lbs beets unprepared. )
(finely shredded. About 4 cups after shredding. 1 lb)
(finely chopped. 1 cup / 1 medium)
red bell pepper
(seeded and chopped. 1 cup / 5 oz / 1 medium-large or 2 small)
(white. 1 1/2 cups / 12 oz)
(5% acidity or higher. 3 cups / 24 oz)
Prep and combine everything from the beets down to and including the vinegar in a large pot.
Bring to a boil then lower to a simmer for 20 minutes.
Spoon hot into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Red Cabbage and Beet Relish. www.healthycanning.com