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.
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