My Grandmother taught me to look to God for the answers to everything. These posts are things she taught me and things that I have learned on my own...
For my Grandchildren, Karina, Gavin, Ethan and Cory. I love you very much
“Only take care, and keep your soul diligently, lest you forget the things that your eyes have seen, and lest they depart from your heart all the days of your life. Make them known to your children and your children's children—Deuteronomy 4:9

Monday, July 19, 2010

Zucchini and Green Tomato Relish

I used my food processor with the blade attachment and pulsed the vegetables to small pieces. You can also use a knife to do this, just takes more time.


* 4 1/2 cups ground zucchini, about 2 1/2 pounds
* 2 cups ground green tomatoes, about 1 1/2 pounds
* 1 large red bell peppers, ground
* 1 large onion, peeled, ground
* 1/3 cup pickling salt or kosher salt
* 3 cups cider vinegar
* 1 1/2 cups sugar
* 2 teaspoon mixed pickling spices
* 2 cloves garlic, finely minced

Put ground vegetables in a large stainless, enamel or glass container with salt; gently stir to combine. Top with about 3 cups of ice cubes, cover, and let stand for 3 hours. Drain and lightly rinse.

In a large, stainless, enamel or glass kettle combine the vinegar, sugar, spices, and garlic. Bring to a boil; reduce heat to medium low and simmer for 5 minutes. Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.

Pack into clean jars. Wipe rims with a clean damp cloth and seal with 2-part lids. Process in a boiling water bath canner for 10 minutes.
Makes about 5 half pints.

Girls, canning is no big mystery. Get a "Ball Blue Book" and follow the directions. It is very satisfying to fill your pantry with home canned food from your own garden, and hunting.

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