ZUCCHINI RELISH CANNING RECIPES

Steps:

• Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• Chop and dice all vegetables.
• Place in non-reactive container (glass, stainless, ceramic)
• Sprinkle with salt. Gently mix well.
• Let stand 4 to 6 hours, or overnight if possible.
• Drain well.
• Rinse and drain again.
• Combine Sugar, Spices and Vinegar in a large saucepot.
• Simmer 10 minutes.
• Add vegetables, simmer 10 minutes.
• Bring to a boil, cook until veggies are tender.
• Pack hot relish into hot jars, leaving 1/4inch headspace.
• Remove air bubbles.
• Wipe jar rims.
• Adjust two piece caps.
• Process 10 minutes in a boiling water canner.