Zucchini can be used to make a very delicious relish that can be used on breads, meat dishes and sandwiches. It's easy to grow in your home garden, and you can can it. Canning your own relish is cost-efficient and stretches the shelf life of the food. It will also enable you to consume zucchini even after the season has ended. Prepare a suitable zucchini relish before canning to preserve the best flavor.
Instructions
1. Chop the zucchini, onions and dice the celery, bell peppers and green peppers.
2. Add 1/2 cup salt to the mixed and cut vegetables, and let it stand overnight. Drain the excess liquid in the mix the next day and wash it and drain again using a colander. Remove as much water as possible from the vegetable mix. Do this by pressing a bowl on the mix.
3. Take a big pot and add the sugar, vinegar, starch, salt, turmeric, dry mustard, and bring it to a boil. Add the vegetables to this and let it come to a boil again. Now, reduce the heat and allow the mix to boil slowly for about 20 minutes.
4. Prepare sterilized jars and pour the mix into these jars, leaving a few inches of space at the top. Process it in a water bath canner for about 20 minutes. Remove the jars from the water bath and leave it undisturbed for a day. Wipe the jars and store them in a cool and dark place for a year.
5. Allow the relish to set for at least six weeks, as this will improve the flavor, though it tastes good right from day one.
Tags: about minutes, water bath