5 quarts tomatoes, skinned and cored
1 quart onions, peeled and ground
1 quart apples, tart, peeled and ground
1 quart vinegar
4 quarts sugar
4 tablespoons salt
4 tablespoons mustard, dry
1 teaspoon cinnamon
1 teaspoon cloves, powdered
1 teaspoon allspice, powdered
1 teaspoon ginger, powdered

Get a big pot, really big, 10 quarts or bigger.
Mix ingredients together and simmer uncovered on low.

The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

In a food processor, finely chop zucchini, using an on/off motion.

Put zucchini in a large bowl. Finely chop onions in food processor.

Add to zucchini in the bowl.

Remove seeds from, and finely chop peppers by hand.

Add to bowl.
Sprinkle everything with salt. Stir to blend.

2 cups frozen corn kernels, cooked according to pkg directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Cool the cooked corn in a colander under cold running water. Drain.

In a medium bowl combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well.

Stir in the corn.

Serve at room temp or cover and refrigerate.

20-25 lbs. solid hard totally green tomatoes
10-12 lbs. onions
4 large green peppers
4 large sweet red peppers
4 large sweet orange peppers
4 large sweet yellow peppers
1 container Morton’s Pickling Salt (DO NOT USE table or Kosher salt)
2-3 gallons white vinegar
2 quarts Cider vinegar
5 lbs. white sugar
1/2 cup mixed pickling spice
8 Bay Leaves
2-4 Dried Hot Peppers (if you like it spicy – add more)
Cheesecloth and kitchen string

2 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

3 tablespoons unsalted butter
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
1 ½ cups fresh orange juice juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, peeled, pitted and diced
1 tablespoon orange zest tangerine zest
3 tablespoons finely chopped fresh flat leaf parsley or cilantro

1. Melt butter in a medium saucepan over medium high heat. Add onions, garlic and ginger and cook until soft.

8 cups ground cucumbers (with skins - about 5 lbs.)
4 cups ground onions
2 cups ground carrots
5 Tbs. salt
7 cups sugar
4 cups white vinegar
2 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground nutmeg
1/2 tsp. black pepper

Combine cucumbers, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for 6 hours; drain. Rinse and drain thoroughly.
In a large stock pot, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat; stirring often.