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Artichoke: Jerusalem Artichoke Relish
posted by Ann Sanders 12-05-100 9:05 AM
Jerusalem Artichoke Relish
2 quarts Jerusalem artichokes, well scraped and peeled
2 large onions, quartered
1 1/2 cups white vinegar (5%acidity)
1 1/4 cups firmly packed brown sugar
1 1/2 tbl. salt
1 tbl. celery salt
1 1/2 tsp. ground allspice
1/2 tsp. ground turmeric
1/4 tsp. red pepper
Position knife blade in food processor bowl; add artichokes and onion. Top with cover; process until finely chopped. Combine artichoke mixture and remaining ingredients in Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness. Spoon into hot, sterilized half-pint jars, leaving 1/2 in. of headspace. Cover at once with metal lids, and screw on bands. Process relish in boiling-water bath 10 minutes. Yield: 6 half-pints
