Thanks for your opinions on the relish. Here is the recipe....

J

janet-in-nc

Well-known member
Potsfield Pickles

(my FDH had twin maiden aunts. They lived together in a little house all their lives, were delightful and used to make this relish for us in the fall and knit a zillion mittens for all the kids in the winter. I don't think they make them like that anymore.) I'll post it as they wrote it about 40 years ago.

3 quarts green tomatoes (about 5.5 lbs)

3 quarts ripe tomatoes

2 quarts onions (about 3.5 lbs)

6 red sweet peppers

2 bunches of celery

Put all thru food cutter. Add 1/2 cup of salt and let stand over nite. Drain in morning. Add 1 1/4 Quarts vinegar, 3 pounds sugar, 1 teasp cinn, l teasp cloves, 1/2 C mustard seed. Bring to a boil and let cook twenty minutes. Seal with Paraffin when cool. Makes 11 pints.

Their note: We do not put ripe tomatoes thru chopper. Peel these and put in with the other ingredients in the morning when cooking. Have fun and nice pickle, Bella and Effie

my note: I don't use that much sugar but that is my taste. I could use the Cuisinart but I still have an old "foot cutter" and it's fun to get it out and use it once in a while. I also process the relish in a hot water bath instead of using the parafin. My son stands in the kitchen and eats it out of the jar, if I'm not looking.

 
It is a food cutter. It looks like a heavy duty biscuit cutter with a loop handle but the bottom is

a wavy cutting blade. DS uses it to cut his collards after cooking.

 
I looked up "food cutter" on Google and there were so many different products

that were described as "food cutter" that cut foods in so many different ways that I had a hard time imagining what Bella and Effie were referring to. :eek:) Must be some old-fashioned tool, I imagine.

 
Yes, very old-fashioned, Mimi- I have my Grandmother's food cutter- we called it the chopper

 
Sounds exactly like what I used to make chopped liver..... in a wooden bowl....Wouldn't make it any

other way. Lots of folks use the food processor but I think the change of consistency changes the taste, so, for me, at holiday time.... it is a labor of love!

 
what Bella and Effie called a food cutter is.........

That heavy dude that screws onto the edge of a counter. It has an opening at the top where you put the veggies and a handle that you turn that grinds them up. There are various "blades" that fit in the front of it to vary the size of the chop. Essential for doing the fresh quahogs just right for "stuffies" in R.I. too. Mine belonged to my grandmother. Also good for grinding up the suet for plum pudding. smileys/smile.gif

 
That may be--but still not what I am talking about.I call that a food grinder and I have a KA

attachment that does the same thing. It makes sense if that is what she is talking about because I would never cut/chop the amount of veggies for canning that she is talking about using that tool. It is very much a hand tool. I have the grinder for the KA as well as the shredder. I would probably use one of these. They yield a more even product than a food processor does, unless you use the shredder attachments.

 
My mom has one of these! She still uses it to make the most delicious

oatmeal raisin cookies I've ever tasted. I've tried to replicate it with my food processor, but I can't get the raisins to the same texture her grinder does. There's something to be said for "the good old way."

She also uses it to make some kind of ham mixture that I'm not nearly as crazy about. smileys/smile.gif

 
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