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| RECIPE FOR ZESTY ZUCCHINI RELISH |
Title: Zesty Zucchini Relish
Category: Relishes
Serves: 6
Ingredients:
| 4.25 | lb | Zucchini, quartered 14 med. | | 1.50 | lb | Onions, quartered, 5 medium | | 1.00 | lg | Sweet green pepper | | 2.00 | lg | Sweet red peppers | | 0.33 | c | Pickling salt | | 2.50 | c | Sugar | | 1.00 | tb | Ground nutmeg | | 1.00 | tb | Ground tumeric | | 2.50 | c | White vinegar | | 4.00 | tb | Prepared horseradish | | 1.00 | lg | Hot pepper w/seeds chopped |
Instructions:
Good with hot dogs.
Fit food processor with metal blade.
Chop zucchini to yield 12 cups and onions 4 cups.
Place in a large glass, stainless steel or enamel bowl.
Remove seeds and membrane from sweet green and red peppers.
Finely chop green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
Stir in pickling salt.
Let stand overnight.
PRESERVING DAY Drain vegetables; rinse with cold running water and drain into cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.
Fill boiling water canner with water.
Place 6 clean pint mason jars in canner over high heat.
Place vegetables in a large stainless steel or enamel saucepan.
Stir in remaining ingredients and bring to a boil.
Reduce heat and simmer 45 minutes until thick.
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle relish into a hot jar to within 1/2 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch.
Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight.
Place jar in canner.
Repeat for remaining relish.
Cover canner; return water to a boil; process 15 min at altitudes up to 1000 feet.
Remove jars.
Cool 24 hours.
Check jar seals (sealed lids curve downward.
) Remove screw bands (if desired).
Wipe jars, label and store in a cool, dark place.
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