Week 17- Relish the opportunity

… to preserve the harvest. This relish recipe is a delicious way to use up any lingering zucchini from your fridge or garden. A word of warning though: this recipe takes a full day to complete. The prepped carrots, onions and zucchini sit overnight in salt to extract some of the water.

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Clara’s Zucchini Relish

adapted from A Food Lover’s Guide to Canning

Ingredients:

10 c diced zucchini (large dice w/onion chopper)

4 c diced carrots (small dice w/onion chopper)

4 c peeled, diced white onions (small dice w/onion chopper)

5 T salt

4 green bell peppers (large dice w/onion chopper)

NOTE: This is where I invest in kitchen gadgets. If you don’t have an onion chopper and think you might make relish again in the future, get one. Otherwise, plan to spend a fair amount of time chopping vegetables! Remember also that zucchini and peppers should have a slightly larger dice than onion and carrots because of their quicker cooking time.

1 T celery seed

1 T turmeric

2 1/4 c cider vinegar

4 c sugar (I use about half that)

Yield: 8 pints

Pack: Hot

Headspace: 1/2 “

Processing time (at sea level): 10 minutes

DID YOU KNOW THAT MOST CANNING RECIPES ARE WRITTEN FOR SEA LEVEL PROCESSING?! THIS MEANS THAT YOU NEED TO ADD PROCESSING TIME ACCORDING TO YOUR ELEVATION. AT OUR ELEVATION, I’LL BE ADDING AN EXTRA 10 MINUTES.

Method:

In a large bowl, mix the zucchini, carrots, onions, and salt. Allow these ingredients to stand overnight, then rinse and drain them thoroughly. Combine all the ingredients in a large saucepan and bring to a boil. Boil for 15 minutes before ladling into jars. Process in a hot water bath canner for required length of time. Voila!

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