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Ingredients Jump to Instructions ↓

  1. 2 qt Jerusalem artichokes, well

  2. Scraped and peeled

  3. 2 Large onions, quartered

  4. 1 1/2 c White vinegar (5\% acidity)

  5. 1 1/4 c Firmly packed brown sugar

  6. 1 1/2 T Salt

  7. 1 T Celery salt

  8. 1 1/2 ts Ground allspice

  9. 1/2 ts Ground turmeric

  10. 1/4 ts Red pepper

Instructions Jump to Ingredients ↑

  1. Position knife blade in food processor bowl; add artichokes and onion.

  2. Top with cover; process until finely chopped.

  3. Combined artichoke mixture and remaining ingredients in a Dutch oven, stirring well.

  4. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness.

  5. Spoon into hot sterilized half-pint jars, leaving 1/2 inch of headspace.

  6. Remove air bubbles; wipe jar rims.

  7. Cover at once with metal lids, and screw on bands.

  8. Process in boiling-water bath 10 minutes.

  9. Submitted by John Hartman Indianapolis, IN 7 May 1996

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