Zucchini out the Wazoo

Hello Readers,


  This is another way to use up all of that zucchini! I was able to get half a batch canned!  That will be enough for my family for the next year!


Bountiful Blessings,

Lisa

Zucchini Relish       

       

Yield

8-9 16 oz canning jars

                               

• SOAK

• 10 cups zucchini
• 3 cups onions
• 4 red bell peppers
• 5 tablespoons Canning/pickle salt

• MIX

• 3 cups sugar
• 1 teaspoon turmeric
• 3 cups vinegar
• 1 teaspoon dry mustard
• 1 teaspoon coarse black pepper
• 1 teaspoon celery seed                

    

Directions See How It's Made

1. SOAK.
2. Grate zucchini in food processor, along with onion and bell peppers.
3. Mix salt in with vegetables in large plastic bowl.
4. Let stand overnight.
5. Next morning, rinse thoroughly in a large strainer and drain well.
6. MIX.
7. Place shredded vegetables in large heavy pan and add remaining ingredients.
8. Mix well and boil for 30 minutes.
9. Pack and seal in hot sterilized jars
10. Water bath can 15 minutes.                         

             This is a super recipe for beginners!