Zucchini Relish

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Zucchini Relish

Recipe Information
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.

Recipe Information

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.