CA1086557A - Pepper relish and vegetable cocktail juice - Google Patents
Pepper relish and vegetable cocktail juiceInfo
- Publication number
- CA1086557A CA1086557A CA265,576A CA265576A CA1086557A CA 1086557 A CA1086557 A CA 1086557A CA 265576 A CA265576 A CA 265576A CA 1086557 A CA1086557 A CA 1086557A
- Authority
- CA
- Canada
- Prior art keywords
- mixture
- peppers
- onions
- dozen
- ground
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Pepper relish comprises a dozen ground large green sweet bell peppers, a dozen ground large red sweet bell peppers and a half-dozen ground large bermuda onions. Three cups of white granulated sugar, two teaspoons of table salt and two and one-half tablespoons of mustard seed are included One quart of apple cider vinegar of 5% acid strength is added to the foregoing. Vegetable cocktail juice comprises approximately eight cups of juice of a dozen ground large green sweet bell peppers, a dozen ground large red sweet bell peppers and a half-dozen large bermuda onions and water. Eight cups of tomato juice, one teaspoon of Worcestershire sauce and one teaspoon of hot sauce are included. The strained puree of eight raw carrots and eight sticks of celery are added. Two teaspoons of table salt and one-half teaspoon of ground black pepper are included in a blend of all the ingredients.
Pepper relish comprises a dozen ground large green sweet bell peppers, a dozen ground large red sweet bell peppers and a half-dozen ground large bermuda onions. Three cups of white granulated sugar, two teaspoons of table salt and two and one-half tablespoons of mustard seed are included One quart of apple cider vinegar of 5% acid strength is added to the foregoing. Vegetable cocktail juice comprises approximately eight cups of juice of a dozen ground large green sweet bell peppers, a dozen ground large red sweet bell peppers and a half-dozen large bermuda onions and water. Eight cups of tomato juice, one teaspoon of Worcestershire sauce and one teaspoon of hot sauce are included. The strained puree of eight raw carrots and eight sticks of celery are added. Two teaspoons of table salt and one-half teaspoon of ground black pepper are included in a blend of all the ingredients.
Description
B~CKGROUND.O_ T~E Il~VEMTION
The present invention relates to a peppe~
relish and a vegetable cocktail juice.
Objects of the invention are to pro~ide a .
, . .. ,, . : ~ ::
~L0 St6S~7 pepper relish and a vegetable cocktail Juice of readily available and few ingredients which are inexpensive in manufacture and provide natural flavor. The pepper relish ls a flavor boost for eating with meats and cooked dried beans and baked beans. The cocktail juice is an exceptionally refreshing drink and gives an especially fine flavor to a l'Blood~ ~ar~" highball drink.
BRIEF DESCRIPTION F THE _RAWINGS:
In order that the invention may be readily carried into effect, it will now be described with reference to the accompanying drawings wherein:
FIG. 1 is a flow chart of the pepper relish of the invent~on, and FIG, 2 is a flow chart of the vegetable cock~
tail juice of the invention.
" ~:
DETAILED DESCRIPTION OF THE NVENTION
The pepper relish of the invention, as shown in FIG. 1, comprises a dozen ground large green sweet bell peppers, a dozen ground large red sweet bell peppers, a half-dozen ground bermuda onions, three cups of white granulated sugar, two teaspoons of table salt, two and one-half tablespoons of mustard seed and one quart of apple cider vinegar of 5% acid strength.
- , ~(1865S'7 The method of the invention o~ Jnaklng pepper relish comprises the steps o~ washing peppers in cold water, cutting out the stem and seeds and cutting into pieces The onions are peeled and cut into sections.
dozen large green sweet bell peppers, a dozen large red sweet bell peppers and a half-dozen bermuda onions are ground through a food grinder having one-quarter inch holes. The peppers and onions are then placed in a container and covered with two quarts o~ boiling water and le~t standing. When the temperature o~ the mlxture o~ ground peppers, onions and water is cool enough to touch, th8 mixture is poured through a sm~
holed colander into another container. The mixture is -~
pressed in the colander lightly and left standing until it drips dry. The drained ~uices are set aside ~or use in the vegetable cocktail drink o~ the invention.
The pepper and onions are placed into a cooking container to which is added one quart o~ apple ci.der vinegar of 5~ acld strength, three cups o~ white granulated sugar, two teaspoons of table salt and two and one-hal~ tablespoons o~ mustard seed. The mlxture is stirred ~or approximately two minutes to dissolve the sugar and salt. The mixture is then boiled for one-quarter hour and occasionally stirred, and is then canned.
'~. ~ ' ' '................... , ' ss~ `
The vegekable cocktail juice o~ the invention~
as shown ln FIG. ~, comprises approximately eight cups of the juice o~ a dozen ground large green sweet bell peppers, a dozen ground large red sweet peppers and a hal~-dozen bermuda onions and water. Added to the ~oregoing are eight cups o~ tomato juice, one tea-spoon of Worcestershire sauce~ one teaspoon of hot sauce, puree of eight raw carrots and eight sticks of celery, two teaspoons o~ table salt and one-hal~ tea-spoon o~ ground black pepper.
The method o~ the invention o~ making vagetable cocktail juice comprises the use o~ juices ~rom the grinding o~ a dozen large green sweet bell peppers, a dozen large red sweet bell peppers, and a hal~-dozen -bermuda onions The peppers and onions are placed in ~
a container and covered with two quarts o~ boiling ~ ?
water. The mixture is le~t standing until it is cool enough to touch. It is then strained through a colander and left standing until it drips dr~
The ~uices of the peppers, onions and water are filtered to remove the pulp and to such mixture, ~ ~ ;
two quarts o~ tomato juice, one teaspoon o~ Worcester~
shire sauce, one teaspoon of hot sauce, two keaspoons ~ ;
of table salt and one-half teaspoon o~ ground black pepper are added.
Eight carrots, eight sticks o~ celery and a cup o~ liquid derived ~rom ~he peppers and onions ~
,:.. .. .
~. ... .. .
, . . . ' ;: ', . . . ~ ,, .' ;
., . : - . ~ .... . .
~65g7 are blended to a puree. The puree is filtered to remove fibrous material. The tomato ~uice mixture and the carrot and celery juice are then mixed and stirred, ready for canning While the invention has been described by means of specific examples and in specific embodiments, I do not wish to be limited thereko, for obvious modlfications will occur to those skilled in the art without departing from the spirit and scope of the invention, :
, - . - . . .
. , ~ ' ' . ' . .
. . ~ .
The present invention relates to a peppe~
relish and a vegetable cocktail juice.
Objects of the invention are to pro~ide a .
, . .. ,, . : ~ ::
~L0 St6S~7 pepper relish and a vegetable cocktail Juice of readily available and few ingredients which are inexpensive in manufacture and provide natural flavor. The pepper relish ls a flavor boost for eating with meats and cooked dried beans and baked beans. The cocktail juice is an exceptionally refreshing drink and gives an especially fine flavor to a l'Blood~ ~ar~" highball drink.
BRIEF DESCRIPTION F THE _RAWINGS:
In order that the invention may be readily carried into effect, it will now be described with reference to the accompanying drawings wherein:
FIG. 1 is a flow chart of the pepper relish of the invent~on, and FIG, 2 is a flow chart of the vegetable cock~
tail juice of the invention.
" ~:
DETAILED DESCRIPTION OF THE NVENTION
The pepper relish of the invention, as shown in FIG. 1, comprises a dozen ground large green sweet bell peppers, a dozen ground large red sweet bell peppers, a half-dozen ground bermuda onions, three cups of white granulated sugar, two teaspoons of table salt, two and one-half tablespoons of mustard seed and one quart of apple cider vinegar of 5% acid strength.
- , ~(1865S'7 The method of the invention o~ Jnaklng pepper relish comprises the steps o~ washing peppers in cold water, cutting out the stem and seeds and cutting into pieces The onions are peeled and cut into sections.
dozen large green sweet bell peppers, a dozen large red sweet bell peppers and a half-dozen bermuda onions are ground through a food grinder having one-quarter inch holes. The peppers and onions are then placed in a container and covered with two quarts o~ boiling water and le~t standing. When the temperature o~ the mlxture o~ ground peppers, onions and water is cool enough to touch, th8 mixture is poured through a sm~
holed colander into another container. The mixture is -~
pressed in the colander lightly and left standing until it drips dry. The drained ~uices are set aside ~or use in the vegetable cocktail drink o~ the invention.
The pepper and onions are placed into a cooking container to which is added one quart o~ apple ci.der vinegar of 5~ acld strength, three cups o~ white granulated sugar, two teaspoons of table salt and two and one-hal~ tablespoons o~ mustard seed. The mlxture is stirred ~or approximately two minutes to dissolve the sugar and salt. The mixture is then boiled for one-quarter hour and occasionally stirred, and is then canned.
'~. ~ ' ' '................... , ' ss~ `
The vegekable cocktail juice o~ the invention~
as shown ln FIG. ~, comprises approximately eight cups of the juice o~ a dozen ground large green sweet bell peppers, a dozen ground large red sweet peppers and a hal~-dozen bermuda onions and water. Added to the ~oregoing are eight cups o~ tomato juice, one tea-spoon of Worcestershire sauce~ one teaspoon of hot sauce, puree of eight raw carrots and eight sticks of celery, two teaspoons o~ table salt and one-hal~ tea-spoon o~ ground black pepper.
The method o~ the invention o~ making vagetable cocktail juice comprises the use o~ juices ~rom the grinding o~ a dozen large green sweet bell peppers, a dozen large red sweet bell peppers, and a hal~-dozen -bermuda onions The peppers and onions are placed in ~
a container and covered with two quarts o~ boiling ~ ?
water. The mixture is le~t standing until it is cool enough to touch. It is then strained through a colander and left standing until it drips dr~
The ~uices of the peppers, onions and water are filtered to remove the pulp and to such mixture, ~ ~ ;
two quarts o~ tomato juice, one teaspoon o~ Worcester~
shire sauce, one teaspoon of hot sauce, two keaspoons ~ ;
of table salt and one-half teaspoon o~ ground black pepper are added.
Eight carrots, eight sticks o~ celery and a cup o~ liquid derived ~rom ~he peppers and onions ~
,:.. .. .
~. ... .. .
, . . . ' ;: ', . . . ~ ,, .' ;
., . : - . ~ .... . .
~65g7 are blended to a puree. The puree is filtered to remove fibrous material. The tomato ~uice mixture and the carrot and celery juice are then mixed and stirred, ready for canning While the invention has been described by means of specific examples and in specific embodiments, I do not wish to be limited thereko, for obvious modlfications will occur to those skilled in the art without departing from the spirit and scope of the invention, :
, - . - . . .
. , ~ ' ' . ' . .
. . ~ .
Claims (4)
1. A method of making pepper relish, comprising the steps of washing a dozen large sweet green bell peppers and a dozen large sweet red bell peppers in cold water;
cutting out the stems and seeds of the peppers;
cutting the peppers into pieces;
peeling a half dozen large bermuda onions;
cutting the onions into sections;
grinding the cut peppers and onions through a food grinder having one quarter inch holes;
placing the ground peppers and onions in a container;
covering the mixture with two quarts of boiling water and permitting the mixture to stand;
pouring the mixture through a small holed colander into another container when the mixture is cool enough to touch;
pressing the mixture in the colander slightly and permitting it to stand until it drips dry;
setting aside the drained juices for use in a vegetable cocktail drink;
placing the drained ground mixture of peppers and onions in a cooking container;
adding one quart of apple cider vinegar of 5% acid strength to the mixture;
adding three cups of white granulated sugar to the mixture;
adding two teaspoons of table salt to the mixture;
adding two and one half tablespoons of mustard seed to the mixture;
stirring the mixture for approximately two minutes to dissolve the sugar and salt;
boiling the mixture for one quarter hour and occasionally stirring; and canning the cooked mixture.
cutting out the stems and seeds of the peppers;
cutting the peppers into pieces;
peeling a half dozen large bermuda onions;
cutting the onions into sections;
grinding the cut peppers and onions through a food grinder having one quarter inch holes;
placing the ground peppers and onions in a container;
covering the mixture with two quarts of boiling water and permitting the mixture to stand;
pouring the mixture through a small holed colander into another container when the mixture is cool enough to touch;
pressing the mixture in the colander slightly and permitting it to stand until it drips dry;
setting aside the drained juices for use in a vegetable cocktail drink;
placing the drained ground mixture of peppers and onions in a cooking container;
adding one quart of apple cider vinegar of 5% acid strength to the mixture;
adding three cups of white granulated sugar to the mixture;
adding two teaspoons of table salt to the mixture;
adding two and one half tablespoons of mustard seed to the mixture;
stirring the mixture for approximately two minutes to dissolve the sugar and salt;
boiling the mixture for one quarter hour and occasionally stirring; and canning the cooked mixture.
2. Pepper relish made by the method of claim 1, said pepper relish comprising a dozen washed, ground and drained large sweet green bell peppers;
a dozen washed, ground and drained large sweet red bell peppers;
a half dozen peeled, ground and drained bermuda onions;
three cups of white granulated sugar;
two teaspoons of table salt;
two and a half tablespoons of mustard seed; and one quart of apple cider vinegar of 5% acid strength.
a dozen washed, ground and drained large sweet red bell peppers;
a half dozen peeled, ground and drained bermuda onions;
three cups of white granulated sugar;
two teaspoons of table salt;
two and a half tablespoons of mustard seed; and one quart of apple cider vinegar of 5% acid strength.
3. A method of making vegetable cocktail juice, comprising the steps of washing a dozen large sweet green bell peppers and a dozen large sweet red bell peppers in cold water;
cutting out the stems and seeds of the peppers;
cutting the peppers into pieces;
peeling a half dozen large bermuda onions;
cutting the onions into sections;
grinding the cut peppers and onions through a food grinder having one quarter inch holes;
placing the ground peppers and onions in a container;
covering the mixture with two quarts of boiling water and permitting the mixture to stand;
straining the mixture through a small holed colander when the mixture is cool enough to touch;
pressing the mixture in the colander lightly and permitting it to stand until it drips dry;
filtering the juices of the ground peppers, onions and water to remove the pulp sediment;
washing eight raw carrots;
washing eight sticks of raw celery;
blending the washed carrots and celery with one cup of the filtered juices derived from the peppers, onions and water in a blender to form a puree;
filtering the puree to remove fibrous material;
adding two quarts of tomato juice to the blended mixture of carrots, celery and the juices derived from the peppers, onions and water;
adding one teaspoon of Worcestershire sauce to the blended mixture;
adding one teaspoon of hot sauce to the blended mixture;
adding two teaspoons of table salt to the blended mixture;
adding one half teaspoon of ground black pepper to the blended mixture; and combining the puree with the filtered juices of the ground peppers and onions.
cutting out the stems and seeds of the peppers;
cutting the peppers into pieces;
peeling a half dozen large bermuda onions;
cutting the onions into sections;
grinding the cut peppers and onions through a food grinder having one quarter inch holes;
placing the ground peppers and onions in a container;
covering the mixture with two quarts of boiling water and permitting the mixture to stand;
straining the mixture through a small holed colander when the mixture is cool enough to touch;
pressing the mixture in the colander lightly and permitting it to stand until it drips dry;
filtering the juices of the ground peppers, onions and water to remove the pulp sediment;
washing eight raw carrots;
washing eight sticks of raw celery;
blending the washed carrots and celery with one cup of the filtered juices derived from the peppers, onions and water in a blender to form a puree;
filtering the puree to remove fibrous material;
adding two quarts of tomato juice to the blended mixture of carrots, celery and the juices derived from the peppers, onions and water;
adding one teaspoon of Worcestershire sauce to the blended mixture;
adding one teaspoon of hot sauce to the blended mixture;
adding two teaspoons of table salt to the blended mixture;
adding one half teaspoon of ground black pepper to the blended mixture; and combining the puree with the filtered juices of the ground peppers and onions.
4. Vegetable cocktail juice made by the method of claim 3, said vegetable cocktail juice comprising approximately eight cups of the juice of a dozen washed and ground large sweet green bell peppers, a dozen washed and ground large sweet red bell peppers and a half dozen peeled and ground bermuda onions and water;
eight cups of tomato juice;
one teaspoon of Worcestershire sauce;
one teaspoon of hot sauce;
puree of eight washed raw carrots;
puree of eight washed sticks of celery;
two teaspoons of table salt; and one half teaspoon of ground black pepper.
eight cups of tomato juice;
one teaspoon of Worcestershire sauce;
one teaspoon of hot sauce;
puree of eight washed raw carrots;
puree of eight washed sticks of celery;
two teaspoons of table salt; and one half teaspoon of ground black pepper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA265,576A CA1086557A (en) | 1976-11-12 | 1976-11-12 | Pepper relish and vegetable cocktail juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA265,576A CA1086557A (en) | 1976-11-12 | 1976-11-12 | Pepper relish and vegetable cocktail juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1086557A true CA1086557A (en) | 1980-09-30 |
Family
ID=4107261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA265,576A Expired CA1086557A (en) | 1976-11-12 | 1976-11-12 | Pepper relish and vegetable cocktail juice |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1086557A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998025482A1 (en) * | 1995-10-19 | 1998-06-18 | Gilmour, David, Cedric, Franklyn | Process for preparing a foodstuff based on solanaceae capsicum |
| US7348033B1 (en) * | 2006-07-10 | 2008-03-25 | Horace Mitchell | Cold-remedy food supplement for simultaneously lowering blood pressure and sustaining blood sugar |
-
1976
- 1976-11-12 CA CA265,576A patent/CA1086557A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998025482A1 (en) * | 1995-10-19 | 1998-06-18 | Gilmour, David, Cedric, Franklyn | Process for preparing a foodstuff based on solanaceae capsicum |
| US7348033B1 (en) * | 2006-07-10 | 2008-03-25 | Horace Mitchell | Cold-remedy food supplement for simultaneously lowering blood pressure and sustaining blood sugar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |