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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Wednesday, August 5, 2015

Home Canning - Zucchini Relish Recipe

Zucchini has been very plentiful this year. Matter of fact, We only planted 4 zucchini plants this year and every week I am getting 2-3 huge fresh ones from my garden. Sometimes I shred them up and use them to make muffins or bread. At other times...I like to make zucchini pickles or relish.

When I make Zucchini Relish...I like to use the Ball Canning recipes from the Ball Blue Book. This recipe will make about four 1/2 pint jars. Instead of chopping the zucchini...I shred the zucchini up in my blender or food processor which saves time.

Zucchini Relish Recipe for Home Canning

2 cups chopped zucchini (3 medium)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tbsp. Ball Salt for Pickling & Preserving
1 3/4 cups granulated sugar
2 tsp. celery seed
1 tsp. mustard seed
1 cup cider vinegar, 5% acidity

Prep: Wash zucchini, green & red bell peppers under cool running water. Remove stems & blossom ends from zucchini and chop zucchini (skin on) until you have 2 packed cups. Peel onion & chop. Measure 1 cup and set aside. Chop the red & green bell peppers until you have a 1/2 cup of each one. In a large mixing bowl combine together the chopped zucchini, green bell pepper, red bell pepper and onion. Sprinkle the 2 tbsp. of Ball Salt for Pickling & Preserving over the top. Cover bowl and let stand for 2 hours. Drain vegetables, rinse vegetables under running water and drain again.

Cook: Combine granulated sugar, spices & cider vinegar in a large saucepan. Bring mixture to a simmer. Add vegetables; simmer for 10 minutes.

Fill: Pack hot relish into a hot jar, leaving a 1/2" headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to finger-tip tight. Place jar on rack elevated over simmering water in a boiling water-bath canner. Repeat until all jars are filled.

Process: Lower the rack into the simmering water. Water must cover the jars by 1". Adjust heat to medium-high, cover the canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool for 5 minutes. Remove jars from canner. Do not retighten bands if loose. Let jars cool for 12 hours. Check seals. Label and store jars.

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