MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: East India Relish
  Categories: Canfood, Water bath, Pickling, Typed
       Yield: 6 servings
  
   1 1/2 qt Chopped onions
            -(About 6 to 8 medium)
       1 qt Firmly packed shredded
            -carrots (about 1 pound)
       1 qt Peeled, diced green tomatoes
            -(about 8 medium)
       1 qt Chopped zucchini
            -(about 2 pounds)
       2 c  Light corn syrup
       4 c  White vinegar
       2 tb Salt
       1 tb Ground coriander
       2 ts Ground ginger
       1 ts Crushed red pepper
     1/2 ts Ground cumin
  
   Stir a few tablespoons of this relish into mayonnaise when making a
   chicken salad, or try it with pot roast. The recipe makes six 1 pint
   jars. You'll need a shredder or food processor in addition to the
   basic equipment for boiling water bath canning.
   
   1. Organize ingredients, equipment, and work space.
   
   2. In a preserving kettle, combine the ingredients. heat over medium
   high heat to boiling. Reduce the heat and simmer 5 minutes.
   
   3. Spoon the relish evenly into hot jars to within 1/4 inch of tops.
   
   4. Spoon hot liquid from the kettle to within 1/4 inch of tops of
   jars. Run a slim, non metal tool down along the insides of jars to
   release any air bubbles. Add additional relish, if necessary, to
   within 1/4 inch of tops.
   
   5. Wipe tops and threads of jars with a damp clean cloth.
   
   6. Put on lids and screw bands as manufacturer directs.
   
   7. Process in a boiling water bath for 15 minutes. Follow basic steps
   for boiling water bath canning, 10 through 19.
   
   Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
  
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