Zucchini Relish

 

This time of year there is usually an abundance of zucchini with drop offs at the local mailboxes or post office.  There are so many ways to preserve zucchini that you can use as well a share will others. 

Harvesting

I think more zucchini would be eaten and used if it was picked at the proper time.  You want small or medium size zucchini.  The skins should not be hard but soft.  At this stage the seeds are small and few.  As the zucchini ages it produces more seeds, seeds enlarge,  and skins harden in order to produce viable seeds. These a best feed to chickens or pigs unless you are saving seeds.  For cooking and preserving and for breads pick them small.

Zucchini Relish

This recipe is similar to my Sweet Pickle Relish but with less sugar.  There are lots of ways to use the relish.  Some of our favorites are mixed in with tuna or a chicken sandwich, mixed in macaroni or potato salad, on crackers with sliced cheese, and on hamburgers or hots dogs. Perhaps later I will share my macaroni and potato salad recipes they are always a favorite. You can double, triple or quadruple this recipe.

2 cups chopped zucchini (3 medium zucchini)

1 cup chopped onion (1 medium onion)

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 TBS pickling salt not table salt

1 3/4 cup sugar

2 tsp. celery seed

1 tsp mustard seed

1 cup cider vinegar 5%acidity

Pickle crisp (optional)

Distilled water

Prep:

Wash produce. I use a veggie and onion chopper for the zucchini, onions, and peppers.  This makes nice diced pieces and is quick. 

Combine chopped zucchini, red and green peppers, and onions in a large bowl.  Sprinkle pickling salt over the veggies. Pour distilled water over the veggies until covered.  Let it stand for 2 hours.

Drain and rinse with cold water to remove salt.

Coook:

Combine sugar, spices, and vinegar in a large saucepan.  Bring mixture to a simmer.  180 F Add drained vegetables; simmer for 10 minutes.  Always use stainless steel when making pickling products.

Fill:

 Add 1/16th tsp Pickle Crisp to half-pint jars, 1/8 tsp in pint jars. 

Pack hot relish into clean jars, leaving 1/2 inch headspace. 

Remove air bubbles

Clean jar rim.  Place on the rack elevated over simmering water in a boiling water canner.

After all jars are filled lower rack into canner.

Process:

Water must cover the jars by 1 inch.  cover canner and bring to a full rolling boil.  

half pints 10 minutes, pints 15 minutes  add 10 minutes for high altitude.  

In New Harmony you must add 10 minutes.

When time is complete remove the lid of the canner.  Leave jars in canner with the lid off for 10 minutes then remove the jars.  Let jars set and seal.  When cool remove the rings, label, and store. 

(Recipe from Ball Blue Book)

 

Boiling Water Canner Altitude Adjustments

Because barometric pressure is reduced at high altitudes it affects the temperature at which water boils.  To ensure safety you MUST adjust the canning time.

Altitude in Feet                    Increase Processing Time

1,001-3000                                   5 minutes

3,001- 6,000                               10 minutes

6,001- 8,000                               15 minutes

8,001-10,000                              20 minutes