Canning is easier than it looks. Amy Bronee, author of The Canning Kitchen gives you all the tips you need to take advantage of the local bounty by canning them and enjoying them year-round.
"This incredibly tasty relish is a perfect way to use up an abundance of fresh garden zucchini in summer." -- Amy Bronee
In a large bowl, stir together zucchini, onion, red pepper, green pepper and salt. Let stand for 1 hour to allow the salt to draw excess moisture from the vegetables.
Drain and rinse the vegetables in a fine-mesh sieve or a colander lined with a large double layer of cheesecloth. Firmly squeeze out the excess liquid.
Transfer the vegetables to a large, heavy-bottomed pot. Stir in sugar, vinegar, celery seeds and mustard seeds. Bring to a bubble over high heat. Reduce the heat to medium and continue cooking, stirring frequently, for 5 minutes. Remove from the heat.
Ladle into 4 clean 500 mL (2 cup) jars, leaving a ½ -inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the relish if necessary. Process in a boiling water bath canner for 15 minutes.
Tip: For a flavour twist, experiment with brown or black mustard seeds. The darker the mustard seed, the hotter they are. For a colour twist, try sunny yellow zucchini instead of green.
- Yield:
- 4 2-cup jars
