Tuesday, May 8, 2018


While on the way back from the weekly food shopping trip my husband asked me when was the last time I canned relish.  It had been a while due to the decrease in garden size most relishes are made with cheap ingredients.  My neighbors behind us have a huge garden and they are done picking in June regardless of what continues to grow so we are able to glean from them.  People at church, the local farmers market and a man who comes to my work with flats of fruits and vegetable should be able to see us through also until we increase the garden again.  

Zucchini Relish (two days) 6pts

10 cups peeled and finely chopped small zucchini
6 - 8 bell peppers seeded and finely chopped
4 large onions or 6 small finely chopped
1/2 cup salt
2 1/2 cups white vinegar
4 cups white sugar
2 T cornstarch
1 t ground nutmeg
1 t turmeric
2 t celery seed
1/2 t ground black pepper

Put all your chopped vegetables in a stainless steel bowl or a crockery bowl.  Cover with salt and place a weighted plate on top to keep them in the brine.  Let sit overnight.
Rinse in cold water and squeeze out excess liquid by hand.  Mix your cornstarch and seasonings and add to the white vinegar in a large pot.  Heat until boiling and once the sugar has dissolved add vegetables and simmer for 30 minutes.
Pour into clean, hot, sterilized jars and process for 10 minutes in water bath canner (185F). Complete seals.

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