Best of Show Zucchini Relish by Pam McGowan (Rochester, IL)
Directions
In a large mixing bowl, stir chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place mixture in large stock pot.
In the large stock pot, stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell peppers. Cook for an additional 30 minutes.
Spoon the relish mixture into pint jars, leaving ½-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process 15 minutes using a boiling water bath method.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
In a large mixing bowl, stir chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place mixture in large stock pot.
In the large stock pot, stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell peppers. Cook for an additional 30 minutes.
Spoon the relish mixture into pint jars, leaving ½-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process 15 minutes using a boiling water bath method.
