The new Close To My Heart tag and banner dies make great labels for canning!
Having being given several large zucchini this season I decided to make up some zucchini relish today!
|Blueberry Mojito Jam; Strawberry Rhubarb Jam; Zucchini Relish; Salsa|
5 c. zucchini, chopped
1 1/2 c. onion, finely chopped
3/4 c. green pepper, finely chopped
3/4 c. red pepper, finely chopped
1/4 c. pickling salt
1 3/4 c. sugar
1 1/2 c. white vinegar
1/4 c. water
1 tsp. celery seeds
1 tsp. ground tumeric
1/2 tsp. mustard seeds
In a large nonmetal bowl combine vegetables and sprinkle with salt. Add 4 cups of water to cover vegetables and cover for 3 hours to let stand. Drain and rinse well.
Combine remaining ingredients in a pot and bring to a boil. Simmer, uncovered for 3 minutes and then add the vegetables. Return to boiling and then simmer for 10 minutes uncovered.
Fill hot relish into hot jars, leaving a 1/2-inch headspace.
Process jars in a hot water bath for 20 minutes.