Jerusalem Artichoke Relish

2 qt Jerusalem artichokes, well scraped and peeled
2 Large onions, quartered
1 1/2 c White vinegar (5% acidity)
1 1/4 c Firmly packed brown sugar
1 1/2 tb Salt
1 tb Celery salt
1 1/2 ts Ground allspice
1/2 ts Ground turmeric
1/4 ts Red pepper

Position knife blade in food processor bowl; add artichokes and onion. Top with cover; process until finely chopped.

Combined artichoke mixture and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness.

Spoon into hot sterilized half-pint jars, leaving 1/2 inch of headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes.

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