Garden is exploding and cant keep up! Zucchini is one of those wonderful vegetables that once they take off..you got tons! So we eat alot..but also "can" alot. So lets stock up the pantry and start off with some awesome Relish!!
12 cups finely chopped zucchini (about 12 medium)
4 cups chopped onions (about 3 medium)
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1/3 cup Ball® Salt for Pickling & Preserving
2-1/2 cups sugar
2-1/2 cups white vinegar
1 Tbsp ground nutmeg
1 Tbsp ground turmaric
1 chili pepper; including seeds, chopped
The night before shred your zuchs and salt.
Put in fridge overnight
Next day rinse and squeeze. Zuch is now ready!
Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables are cooked to your desire!
Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.
Hot Water Bath POT!!
CAMP STOVE!!! Light Weight LOOK at specs!!!
DUTCH oven part of outdoor kitchen setup!!
Presto 16 Quart Canner Good STARTER CANNER!!!
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