photo by: Courtesy of Mother Earth News

Zucchini Relish

Reports on food safety can be alarming, and many people have started their own gardens to counteract such concerns, in addition to yearning for more flavorful produce. Folks also are learning that great taste doesn’t need to end when the harvest is finished.

As the season continues, the garden is green, growing with produce galore. The dinner table is filled with fresh vegetables every day, and even the neighbors are benefiting from your generosity. Yet, ripening on the vines are still more tomatoes, beans, carrots, squash and other goods.

Zucchini Relish

Yields approximately 5 pints.

Ingredients:

10 cups ground zucchini

4 cups ground onions

5 tablespoons canning or pickling salt

2 1⁄4 cups white vinegar

4 1⁄2 cups sugar

1 tablespoon nutmeg

1 tablespoon dry mustard

1 tablespoon turmeric

1 tablespoon cornstarch

1⁄2 teaspoon pepper

2 teaspoons celery salt

1 sweet green pepper, chopped fine

1 sweet red pepper, chopped fine

Directions:

Wash and sterilize jars, and prepare two-piece canning lids according to manufacturer’s directions.

In large bowl, combine zucchini, onions and salt; mix well. Let stand overnight.

Drain, rinse in cold water and drain again. Put into large kettle. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes, or until mixture reaches desired consistency.

Remove from heat. Skim off foam and continue to stir then skim after each stirring for 5 minutes, allowing mixture to cool slightly.

Ladle mixture immediately into hot, sterilized jars, leaving 1⁄4 inch headspace. Wipe rims of jars with dampened paper towel; adjust two-piece canning lids. Process for 10 minutes in boiling-water bath canner; adjust for altitude.