Zucchini Relish-Canning

Que the ominous music... It's July so you know what that means, it's officially zucchini season! I was gifted a couple larger ones and decided to make something everyone would truly enjoy, Zucchini Relish. This is a perfect way to use up extras and once canned can be enjoyed all year. This recipe is straight out of the Ball Blue Book, my only change was using all green peppers because I didn't have a red one and I added a jalapeno. Why? Because I was the one cooking:@) This sweet relish is very nice with hot dogs and hamburgers and I'm sure we'll all be having a few more of them this summer!

You can find a round-up of 10 more zucchini recipes HERE.

Zucchini Relish-from The Ball Blue Book, makes approximately 3 1/2 cups
2 C chopped zucchini-about 3 medium or one large
1 C chopped onion-about 1 medium
1/2 C chopped green bell pepper-about 1 small
1/2 C chopped red bell pepper-about 1 small
2 Tblsp salt
1 3/4 C sugar-I cut back to 1 1/2 C
2 tsp celery seed-I cut back to 1 3/4 tsp
1 tsp mustard seed
1 C cider vinegar

1. Combine zucchini, onion, peppers and salt. Mix well, cover with cold water and let sit for two hours.
2. Drain, rinse and drain thoroughly. (I suggest placing the veggies in a clean dish towel and wringing them out, or a ricer works really well too.)
3. Combine remaining ingredients in a large saucepot and bring to a boil.
4. Add veggies and simmer for 10 minutes.
5. Pack hot relish into hot jars leaving 1/4" headspace.
6. Remove air bubbles, add caps and process in a boiling water bath for 10 minutes.
7. Note to self: Half batch, 3 jalapenos with seeds and a little green and red bell pepper. Not too hot-nice!

Let's use up those productive zukes and have a happy day:@)

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