Rhubarb Relish -Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Rhubarb Relish made with freshly picked rhubarb, cloves and so much more. See recipe below! Our website link: https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitaskitchen.com/cookbook Ingredients: 6 Cups- Chopped Rhubarb 6 Cups- Chopped Medium Onions 2 Cups- Pure White Vinegar ½ Cup- Water 2 Cups- Brown Sugar 1½ Tsp- Sea salt 1½ Tsp- Black Pepper 1½ Tsp- Cinnamon 1½ Tsp- Allspice 1½ Tsp- Cloves 1. Add together in a large boiler, chopped rhubarb, chopped onions, vinegar and water. Start to boil on a medium heat for about twenty minutes, then remove from heat. 2. Add all your spices, seasonings and brown sugar then stir around until all blended together. Place the boiler back on the stove top on a medium heat for about one hour and half, stirring occasionally. While waiting for your relish you can start sterilizing your jars and lids in a hot water bath. See method below for sterilizing! 3. When your relish is almost cooked. Remove jars and lids from the water bath, place on a towel to drain. See method below for canning procedures. 4.Then scoop the rhubarb relish into each jar, you will get about six one cup mason jars full. After you complete filling all jars, clean around rims and cap each one. Sterilization and Canning Procedures  Method for Sterilization:  Sterilizing and Canning Procedures 1. Start by getting a large boiler and filling in about a quarter full of water. 2. Then bring the water to a boil and place your Mason jars inside then cover. 3. After letting the water boil for about 15 to 20 minutes, then remove your jars and place them on paper towels or a cloth on the counter top. Method for Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid or food inside your mason jars. 2. Continue doing this until all jars are complete and leave ½ inch from the top. 3. Clean around the top of your jars removing any food from rims. 4. Then place caps and lids on your jars finger tight. 5. Then place your jars back in the hot water bath and start boiling the water for another 5 to 10 minutes with the cover on the boiler. 6. When done, remove from the water bath and leave at room temperature. 7. You can check your lids, 3 ways.  1. Remove the screw cap and lightly run your finger upwards on the lid if it doesn't remove its seal. Put the screw cap back on tight then date and label each jar. Then store in a cool panty or room.  2. If the lid is not popped up when you touch the middle it means it’s sealed. 3. If you heard all your jars pop by counting the pops it is sealed. You can serve rhubarb relish with so many wonderful dishes, try it on a burger and with your eggs and Bologna in the morning. I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!