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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Confetti Zucchini Relish - Canned Recipe

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This recipe for Confetti Zucchini Relish - Canned is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups chopped zucchini
4 cups chopped onion
1 sweet red pepper - chopped
1 green pepper - chopped
3 cups sugar
1 1/2 cups cider vinegar
2 Tbls. cornstarch
5 Tbls. salt (not iodized)
3 tsp. turmeric
2 tsp. dry mustard
2 tsp. celery seed
1/2 tsp pepper
Directions:
Directions:
Combine zucchini, onion & salt and let stand overnight. Next morning, rinse & drain well.

Place in dutch oven with remaining ingredients. Cook until mixture thickens, stirring constantly. Do not overcook.

Pack into sterilized jars, leaving 1/4" head space. Screw on caps after making sure that the rims of the jars are free of any substance.

Process 10 min in a boiling water bath.
Number Of Servings:
Number Of Servings:
16 half-pints
Personal Notes:
Personal Notes:
This is also a good "special" gift for friends. I found the recipe in my favorite cooking magazine.

 

 

 

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