Sweet Zucchini Relish (Canning)

Sweet Zucchini Relish (for canning)

12 c shredded , unpeeled zucchini

4 c chopped onion

5 Tbsp canning salt

1 red bell pepper, chopped

1 green pepper, chopped

6 c white sugar

2 & 1/2 c white vinegar

1 Tbsp cornstarch

3/4 tsp nutmeg

3/4 tsp tumeric

1 & 1/2 tsp ground celery seed

1/2 tsp ground black pepper

1. Place the zucchini and onion in a large non-metallic bowl and sprinkle the salt over top.  Mix the salt through... may need to use hands.  Cover and refrigerate overnight.

2.  The following day, drain the zucchini in a colander and rinse well with cool water.  Squeeze out the excess water and set aside.  Place the red and green pepper, sugar, vinegar and cornstarch into a large pot.  Add the spices and stir to combine.  Add the drained zucchini.  Bring to a boil over med-high heat, then reduce the heat to med-low.  Simmer for 30min.

3.  Sterilize 7 one-pint jars and lids.  Fill the jars to the top and make sure there are no air pockets.  Screw on lids.  Process for 30min.