Derived from the 1966 Ball cannng book. Delicious! A must try for sure!
Yields 7 half pints
1 Qt chopped ham
1/2 Cup chopped pickle
1 Small onion, chopped
1/2 Cup apple cider vinegar
1/4 Cip pickle juice
1/2 Cup chili sauce
2 Tbsp prepared horseradish
1 Tbsp prepared mustard
1/2 Tsp ground black pepper
1 Cup water or chicken broth
Mix all ingredients together except water.
Fill jarswith ham spread loosely to 1 inch headspace, add water, de-bubble keeping 1 inch headspace.
Processe half pint and pints 75 minutes in a pressure canner.
Enjoy!
~J~
I thought and was hoping this might be a copy for Underwood Deviled Ham. I have never had Ham Salad. I will give this a try. Thanks.
Thanks for sharing canning recipes