Preserving - Relish - Jerusalem Artichoke Relish
2 quarts Jerusalem artichokes, well scraped and peeled 2 large onions, quartered 1 1/2 cups white vinegar (5%acidity) 1 1/4 cups firmly packed brown sugar 1 1/2 tbl. salt 1 tbl. celery salt 1 1/2 tsp. ground allspice 1/2 tsp. ground turmeric 1/4 tsp. red pepper Position knife blade in food processor...
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