Summertime means fabulous home grown vegetables or wonderful visits to the local farmers' market. This year my zucchini decided to grow beautifully, so I'm making and canning zucchini relish to preserve some of the summer goodness! Here is the recipe I use from my dear friend Nancy Worth:
10 c. ground zucchini
2 c. ground onion
5 T. salt, non-iodized is best
2 c. ground sweet pepper, 4-5 peppers (I used a combination of red, yellow and orange)
4 c. sugar
2 ½ c. vinegar or apple cider
1 tsp. nutmeg
1 tsp. turmeric
2 tsp. celery seed
1 T. cornstarch
Mix zucchini, onion and salt. Let stand overnight. In the morning, drain and rinse with cold water and drain again. Mix with remaining ingredients and boil 30 minutes. Put in hot jars and seal. A food processor makes this easy and quick. Makes 6 pints.
We love to pour some over cream cheese and serve with crackers. Or put some on a grilled hotdog!
What are you canning this summer? And I'd love to know which canning equipment you prefer!