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Zucchini Relish/Canning Recipe

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This recipe for Zucchini Relish/Canning, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Hunt
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. ground onion
12 c. ground zucchini
5 tbsp. salt
2 1/2 tbsp. dry mustard
1 3/4 tbsp. cornstarch
1 1/2 tsp. celery seed
6 c. sugar
3/4 tsp. nutmeg
3/4 tsp. turmeric
1/2 tsp. black pepper
1 ground red and 1 ground green pepper

Directions:
Directions:
Put onions salt and squash in a big bowl or pan and let it stand overnight. Next day in a pan mix all the other ingredients and cook until it thickens. Rinse squash and onions with cold water and drain well, add to syrup mix and stir well. Cook slow for 30 minutes. Put in canning jars-cold pack for about 15 minutes.

Number Of Servings:
Number Of Servings:
About 9 pints

 

 

 

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