On Saturday, I canned some Red Root Relish. Parts of the kitchen looked very, uhhh, festiveafter putting the beets and red cabbage through the food processor. I can understand why some people make huge batches of this kind of recipe. If you're going to have chaos and mess in the kitchen, you might as well do it for dozens of jars rather than just five. I seemed to end up with a lot of brine (it is a very wet relish) but the brine was so good that I drank the cup's worth that was left over. Yum!