Once the relish is cooked down to the consistency that you want, ladle into half pint jars, leaving ½” head space.ĩ. While the rhubarb relish is cooking down, wash your jars in hot soapy water. Cook over medium heat for 1 1/2 to 2 hours.ħ. Add brown sugar and spices to the pan with the rhubarb and onions.Ħ. Add to a large heavy bottom roasting pan.Ĥ. I’m Instagram, Twitter and Facebook.ĭon’t forget to save it to your favorite recipe board on Pinterest by clicking on the button underneath this post.Īnd of course, I’d love it if you shared it on Facebook and Twitter as well.ġ. If you do make it, please post a photo on your favorite social media and tag me so I can come see. Scroll to the bottom of the post to print it out. I hope that you’ll give this recipe for Rhubarb Relish a try. I will sometimes substitute the cranberry mixture in my Whole Chicken Cranberry Bake with rhubarb relish for a yummy variation of this slow cooker main dish. In the photo below, I’ve served it with asparagus and fried slice potatoes and spinach, then garnished with chives and chive blossoms. Then I spread a large spoonful of the rhubarb relish over each thigh.īake in a 375✯ oven for 35 to 40 minutes or until done. Here I’ve placed boneless, skinless chicken thighs over a layer of sliced onions. Now that’s going to be a delicious burger!Īs I mentioned earlier, you can also use the relish when cooking chicken or pork. Spread a generous amount of the rhubarb relish on a hamburger or hot dog roll. Once you’ve tasted it, it won’t take long to use up. It wasn’t worth it to do a second canning session for just those two jars, so they were put in the fridge to be used first. There was one half pint and one quarter pint jar of relish that wouldn’t fit in the canner. Store in a cool, dark place for up to 12 months. Allow to cool for 24 hours before removing rings and labelling. Set them on a towel covered surface away from drafts. When the time is up, lift the rack and allow the jars to sit in the canner for 5 minutes. Start timing when the water comes to a boil. The jars should be covered by at least 2 inches of water. When the rack is full of jars, lower it into the canner. My stainless steel Ball canner can hold a single layer of 11 half pint jars. Place the jar on the rack in the water bath canner.Ĭontinue to fill jars until the rack is full. Tighten the ring until it’s finger tight. Wipe the rim of the jar with a cloth dipped in vinegar.Īdd canning lid and ring. Not only is it be used to debubble but the stair stepped end helps you measure for the correct head space every time!Īfter debubbling, add more relish if needed to achieve the proper head space. I use a wooden chopstick but I have one of these Norpro bubble poppers/measurers on my canning wish list. Once the relish is cooked down to the consistency that you want, ladle into half pint jars, leaving ½” head space.ĭebubble by running a non metallic knife or spatula around the edges. Get your canner set up with water that’s coming to a simmer. During the final minutes, you’ll be stirring constantly.Ĭontinue cooking it down until it’s a spreading consistency like what you’d want to spread on a hot dog or hamburger bun. You’ll know when to start stirring more frequently because you’ll see a noticeable thickening begin to happen. The closer the relish gets to being ready to transfer to jars for canning, the more you’ll need to stir. When the rhubarb and onions have softened, mash with a potato masher and continue cooking.ĭuring the last hour, watch the rhubarb mixture carefully and stir frequently to prevent burning. 3 lb rhubarb, chopped in one inch piecesĪdd to a large heavy bottom roasting pan.Īdd sugar and spices to the rhubarb onion mixture.Ĭook over medium heat for 1 1/2 to 2 hours.The meat comes out sooo delicious, juicy and tender. This recipe makes a tangy sweet relish perfect for spreading on a burger or hot dog for all your summer picnics and cookouts.Ĭome winter, spread it over chicken or pork before baking in an oven or slow cooker. No rhubarb patch? Ask a neighbor if you can pick some of theirs.īut even if you have to buy some at the farmer’s market, the cost will be totally worth it. Make a batch of this delicious tangy sweet Rhubarb Relish. Got an abundance of rhubarb growing in your garden? Don’t let your rhubarb patch go to waste.
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