"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Confetti Zucchini Relish - Canned Recipe

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This recipe for Confetti Zucchini Relish - Canned, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Moenning) Frieders
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 cups chopped zucchini
4 cups chopped onion
1 sweet red pepper - chopped
1 green pepper - chopped
3 cups sugar
1 1/2 cups cider vinegar
2 Tbls. cornstarch
5 Tbls. salt (not iodized)
3 tsp. turmeric
2 tsp. dry mustard
2 tsp. celery seed
1/2 tsp pepper

Directions:
Directions:
Combine zucchini, onion & salt and let stand overnight. Next morning, rinse & drain well.

Place in dutch oven with remaining ingredients. Cook until mixture thickens, stirring constantly. Do not overcook.

Pack into sterilized jars, leaving 1/4" head space. Screw on caps after making sure that the rims of the jars are free of any substance.

Process 10 min in a boiling water bath.

Number Of Servings:
Number Of Servings:
16 half-pints
Personal Notes:
Personal Notes:
This is also a good "special" gift for friends. I found the recipe in my favorite cooking magazine.

 

 

 

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