Franklin County

   August 2009
 

Relishes add pizzazz to fall foods

As fall approaches, simmer a batch of vegetable relish, or try a new fruit relish.

Relishes traditionally contain vinegar, salt, sugar, and spices added to chopped vegetables or fruit. Although relishes are often a combination of fruits or vegetables, relishes based on a single food, such as apples, provide new options.

Once limited to use as a condiment for hot dogs and hamburgers, relishes can add interest to sandwiches, meat salads, potato salads, dips, grilled meats, beans, cooked greens, egg dishes, and as a topping for crackers or small toast pieces. Stir relish into softened cream cheese or mayonnaise to create zesty dips or sauces.

Always follow a safe recipe to insure that there is enough vinegar to make a product that is acidic enough to be safely canned in a water bath canner. 

Relishes are made by cooking chopped vegetables and/or fruits in a spicy vinegar solution. Use commercial vinegar of at least 5% acidity. Do not use home-made vinegar. Choose a white vinegar rather than cider vinegar to preserve the color of the lighter colored vegetables and fruits.

Selection. Select high quality fruits and vegetables, free from mold.  Vegetables and fruits are best preserved within 24 hours after
harvest.

Preparation. Wash the produce well to remove all soil. Use canning or pickling salt to prevent cloudiness in the liquid. Opt for white sugar, unless the recipe specifies another sweetener.
When possible, use whole spices, which prevents cloudiness of the liquid.

The acid and salt in pickled products, such as relishes, may react with some metals. To prevent unpleasant flavors, use stainless steel, glass, or unchipped enamelware to heat the relish.

Process relishes in a boiling water canner, following recommended directions provided with approved recipes. Tested recipes can be found at:
http://www.uga.edu/nchfp/, any University Extension website, The Ball Blue Book, or the “So Easy to Preserve” canning guide.
 

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08