SoHE . Seg Rees RS! bs 4 cups white vinegar 14 onions, peeled and quartered 6 green peppers, seeded and 3 cups sugar quartered 2 tablespoons salt RELISH 6 fresh hot red peppers, or 3 dried hot peppers Blender-chop onions and peppers in water. Pour through a strainer. Empty vege- tables into bowl. Repeat process until all onions and peppers are chopped. Heat vinegar, sugar, and salt to boiling in a large kettle. Add vegetables and simmer 15 minutes. Pour into sterilized jars and seal. Yield: 3 pints TOMATO JUICE Peel ripe tomatoes and cut out stems, white cores, and any soft spots. Fill OSTERIZER container with quartered tomatoes, cover and process at LIQUEFY until smooth. Pour through strainer to remove seeds. Measure juice and pour into saucepan. Add 1 tea- spoon salt for each quart of juice. Bring to boiling point, remove from heat. Remove foam. Fill hot sterilized jars or bottles and seal. Process in boiling water bath 15 minutes. VARIATION: For variety, add a few cloves, celery tops, onion or green pepper. 1 peck ripe tomatoes 1 small clove garlic TOMATO 3 onions, quartered 2 inches stick cinnamon 2 dry red peppers, cut up Yo cup sugar CATSUP 1% hay leaves 2 cups vinegar 1 tablespoon whole allspice 1 tablespoon salt Peel tomatoes and cut out and discard stem ends. Cut tomatoes into quarters. Fill OSTERIZER container with tomatoes, cover and process at LIQUEFY until smooth. Pour through a strainer into large bowl. Process remaining tomatoes in same manner. Add onions to tomatoes in OSTERIZER container and process until smooth. Measure 4 quarts of tomato puree into large kettle. Tie spices in a bag. Add sugar, vinegar and salt to pureed tomatoes, add spice bag and cook until sugar is dissolved. Bring to boil- ing and cook rapidly until thick, about 34 to 1 hour. Skim to remove foam. Pour into sterilized bottles and seal. Yield: about 24% quarts if cups a ie pe eg vinegar HORSE-RADISH cup prepared horse-radis easpoon sa i pd ears of onion V% races pepper BEET RELISH 1 tablespoon sugar Put all ingredients into OSTERIZER container. Cover and process at MIX until well- blended. For full-bodied flavor, allow relish to stand in refrigerator 2 or 3 days before using. Particularly good with roast beef, pork, lamb, tongue or corned beef. Yield: about 2 cups [49]