Dorothy Smith Goodens Rhubarb Relish Recipes

DOROTHY SMITH GOODEN'S RHUBARB RELISH

Steps:

• Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour.
• Add remaining ingredients and simmer until thickened.
• Place in sterelized pint sealers and seal.

RHUBARB RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Relish is a nice condiment to poultry, pork or beef.

RHUBARB RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Relish is a nice condiment to poultry, pork or beef.

RHUBARB & GINGER JAM BY DOROTHY SMITH GOODEN

Steps:

• Put rhubarb& sugar inlayers in a glass bowl.
• Cover and allow to sit for 24 hours.
• Strain off the syrup into a saucepan, add ginger.
• Boil syrup& ginger for 30 minutes, medium low heat.
• Add rhubarb and boil again for 15 minutes or until the jam sets.
• Place in sterilized sealers& seal.

RHUBARB RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

RHUBARB RELISH

Steps:

• Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
• Cool; store in the refrigerator.
• Makes a nice condiment for poultry, pork or beef.

CANADIAN SPICED RHUBARB AND ONION RELISH

Steps:

• Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
• When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
• Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
• Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
• Great Canadian Recipes Summer Berries.

DOROTHY SMITH GOODENS SALMON LOAF

Steps:

• Mix all the ingredients together.
• Place in a buttered loaf pan.
• Bake at 350F for apprx 1/2 hour or until baked.

RHUBARB RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Relish is a nice condiment to poultry, pork or beef.