Stoney Creek Farm

Makes 6 to 7 pints

Equipment

• Really big pot (not that one, the REALLY big one you have)
• Food processor or box grater
• 6 to 8 pint jars with lids and rings
• Ladle

Ingredients

• 10 cups grated zucchini
• 4 cups finely diced onion
• 1-2 finely diced green and red bell peppers
• 5 tbsp canning salt or regular table salt
• 5 cups sugar
• 1 tbsp clear jel or cornstarch
• 1 tsp celery seed
• 1 tsp dry mustard
• 1 tsp turmeric powder
• 3 cups white vinegar

Directions

1. Mix together zucchini, onion, peppers, and salt evenly in a large bowl and let stand overnight in a covered container overnight, for at least 12 hours.

* Do not use cast iron or stainless steel for this step. I use my ceramic Crock Pot bowl.

THE NEXT DAY

Preheat oven to 275 degrees. Place jars (no lids or rings in oven) on a clean baking sheet lined with newspaper. Warm in the oven for at least 10 minutes. Never put hot products into a cold jar.

1. Rinse vegetable and salt mix well with cool water and drain well.
2. In a large pot combine sugar, clear jel or cornstarch, celery seed, dry mustard, and turmeric powder. Mix evenly.
3. Add in vinegar and bring mixture to a rolling boil.
4. Add vegetable mix.
5. Bring to a rolling boil so that it continues to boil while being stirred.
6. Boil for 3 minutes while stirring. Be sure to stir and occasionally scrape the bottom of the pot. Turn off heat.
7. Ladle the relish into hot canning jars, leaving a half inch of space between the top of the jar and the relish.
8. Wipe the rim of the jars with a clean and damp cloth or paper towel to remove any relish. Seal with lids and jar rings. Place the jars upside down and allow to cool. You know the jars are sealed if the lid does not pop back up when you press on the center.

WATER BATH CANNING METHOD (preferred).

You will need a set of canning tongs for this, and a very large pot/stock pot.

1. Place jars of relish into a large pot of boiling water with 1 to 2 inches of water above the top of the closed jars. If you don’t have a canning rack you can use a dish towel to keep the jars off the bottom of the pot.
2. Allow jars to boil for 10 minutes in the covered pot or water bath canner.
3. Turn off heat and remove the lid. Allow jars to sit in water for 5 minutes.
4. Place a dry towel on the counter or on a table so the hot jars don’t damage the surface. Remove jars from water with canning tongs. Let the jars sit for 12 to 24 hours right side up, until cool. You know the jars are sealed if the lid does not pop back up when you press on the center.