Description:

If you like it hot you will love this. More Jalapenos-hotter

Source:

Jean Brandt

Serves/Makes:14 pints.

Ingredients

• 10 cups (2350 ml) ground zucchini
• 4 cups (950 ml) ground onions
• 5 tbsp (70 ml) canning salt
• 2-1/4 cups (525 ml) cider vinegar
• 1 tbsp (15 ml) cornstarch
• 6 cups (1425 ml) sugar
• 1 tbsp (15 ml) tumeric
• 1 tbsp (15 ml) nutmeg
• 2 teasppoons celery salt
• 10 cups (2350 ml) ground jalapeno peppers
• 3 cups (700 ml) ground carrots

Preparation

• Take the zucchini, onions and canning salt, mix well let stand overnight.
• Drain and rinse well.
• Add remaining ingredients
• Simlmer 30 minutes.
• Put into sterilized hot pint jars leaving headroom.
• Process in hot water bath 10 minutes.

Comments

I like hot food so if I have more than 10 cups of ground jalapenos they go in. Have put as many as 12 cups and it is fine. Measurements aren't critical for this recipe.