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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Zucchini Relish/Canning Recipe

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This recipe for Zucchini Relish/Canning is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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