Recipe Archives->Preserving->Zucchini Relish 05

 
Summer Squash Relish
 
10 cups chopped zucchini and yellow summer squash (about 10 to 12 medium)
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 cups Heinz Apple Cider or Apple Cider Flavored Vinegar
2 1/2 cups granulated sugar
2 teaspoons mustard seed
2 teaspoons celery seed
2 teaspoons ground cinnamon
2 teaspoons turmeric
1 teaspoon pickling salt

In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a
boil over medium-high heat, stirring occasionally. Reduce heat and
simmer for 10 minutes or until thickened, stirring frequently.
Immediately fill hot pint or half-pint Ball jars with mixture,
leaving 1/2-inch headspace. Carefully run a nonmetallic utensil
down inside of jars to remove trapped air bubbles. Wipe jar tops
and threads clean. Adjust two-piece caps. Process pints or half-pints
in boiling-water canner for 15 minutes. Makes 5 to 6 pints or 10
to 12 half-pints

Printable version: zucchini-relish05.txt.