 Vidalia Onion Relish Makes about 20 pints. (this recipe can be cut in half) Ingredients: 20 Pounds Vidalia Onions, chopped *I used my Cuisinart 2-3 sweet bell peppers, chopped *I use orange and red 1/2 cup canning salt _______ 5 cups apple cider vinegar (5% acidity) 2 teaspoons turmeric 3 tablespoons pickling spice *tied in a spice bag 3 tablespoons whole mustard seed 2 tablespoons ground mustard, optional 3 cups granulated sugar Directions: Prepare peppers by cutting into bite-sized chunks. Cut Onions by using your Cuisinart with chopping blade (or chop by hand into bite-sized chunks), If processing in a Cuisinart - cut a few onions at a time, checking to make sure juices don't overflow from cutting too many. Add onions to a large bowl with chopped peppers. Add 1/2 cup canning salt and let stand 30 minutes. Press out liquid by straining through a mesh sieve and discard. Combine onions, peppers, vinegar, turmeric, mustard, mustard seeds and sugar, then add in the bag of pickling spices into a large stockpot. Bring to a boil and cook until thick – this can take 30 minutes or more – stirring frequently. Remove pickling spice bag. Pack onion mixture into hot sterilized jars and cover with liquid, leaving 1/2 inch head-space. Remove air bubbles and wipe rims, place lids and bands. Process 10 minutes (or timing according to your altitude) in a boiling water bath or atmospheric steam canner. Remove to counter and let stand undisturbed for 24 hours. After 2 hours check lids for seal. Place any unsealed jars in refrigerator. Label and store sealed jars in cool, dark place. Recipe Adapted from: Preserving Now & NCHFP Photos by: Diane Baker for Canning and Cooking at Home 
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 COLA-COFFEE BBQ SAUCE Ingredients: 1 cup cola (dark cola, full blown, not diet) I prefer Coke. 1 cup ketchup 1/2 cup brewed coffee (medium roast) 1/4 cup dark molasses 2 tablespoons sherry vinegar or red wine vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon chili powder 1/2 teaspoon kosher salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder makes approx 2 cups sauce Directions: Combine all the ingredients in a medium saucepan over medium-low. Cook, stirring occasionally, until sauce reduces, is heated through and flavors meld, about 30 minutes. Remove from heat, and cool completely, about 30 minutes Recipes from: Southern Living June, 2017 Photos by: Diane Baker for Canning and Cooking at Home |
