Zucchini Relish 10 cups chopped zucchini 1/2 cup coarse salt 5 cup chopped onions 1 cup diced celery 2 med red bell peppers diced 2 tsp turmeric 1 tbs dry mustard 3 med green peppers diced 6 cups sugar 5 cups white vinegar 3 tbs corn starch Prepare veggies. Combine with 1/2 cup salt in a large pan. Let stand overnight. Next day drain and rinse thoroughly and drain again in a colander. Press a bowl down on top of veggie mix to force out as much liquid as possible. In a large pot, boil remaining ingredients. Add veggies and bring to a rolling boil. Reduce heat and boil gently for 20 min. Ladle into hot sterilized jars and process in a water bath canner for 20 min. Makes 8 pints.
Saturday, September 8, 2012
Homestead Series How To Can Zucchini Relish
Homestead Series How To Can Zucchini Relish Tube. Duration : 6.17 Mins.
Zucchini Relish 10 cups chopped zucchini 1/2 cup coarse salt 5 cup chopped onions 1 cup diced celery 2 med red bell peppers diced 2 tsp turmeric 1 tbs dry mustard 3 med green peppers diced 6 cups sugar 5 cups white vinegar 3 tbs corn starch Prepare veggies. Combine with 1/2 cup salt in a large pan. Let stand overnight. Next day drain and rinse thoroughly and drain again in a colander. Press a bowl down on top of veggie mix to force out as much liquid as possible. In a large pot, boil remaining ingredients. Add veggies and bring to a rolling boil. Reduce heat and boil gently for 20 min. Ladle into hot sterilized jars and process in a water bath canner for 20 min. Makes 8 pints.
Zucchini Relish 10 cups chopped zucchini 1/2 cup coarse salt 5 cup chopped onions 1 cup diced celery 2 med red bell peppers diced 2 tsp turmeric 1 tbs dry mustard 3 med green peppers diced 6 cups sugar 5 cups white vinegar 3 tbs corn starch Prepare veggies. Combine with 1/2 cup salt in a large pan. Let stand overnight. Next day drain and rinse thoroughly and drain again in a colander. Press a bowl down on top of veggie mix to force out as much liquid as possible. In a large pot, boil remaining ingredients. Add veggies and bring to a rolling boil. Reduce heat and boil gently for 20 min. Ladle into hot sterilized jars and process in a water bath canner for 20 min. Makes 8 pints.
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