Zucchini Relish

Description
Prep Time:
45 minutes grinding
overnight with salt
Cook Time:
30 minutes
water bath 15 minutes
Servings:
16 half pints
Submitted by:
Joy



Ingredients
4 pounds zucchini (approx 10 chunked)
4 large onions, quartered
4 large green peppers, quartered
4 large red peppers, quartered
1/2 cup salt
2 1/2 cups cider vinegar
4 cups sugar
2 TBS corn starch
1 tsp turmeric
1 tsp ground nutmeg
2 tsp celery seed
1/4 tsp black pepper

Directions
Put onions and peppers through meat grinder.  Shred zucchini with medium blade of food processor. Combine all
ground ingredients with 1/2 cup salt, cover and leave overnight. 

Next morning:
In a large kettle, bring the vinegar, sugar, cornstarch, turmeric, nutmeg, celery seed and black pepper to a boil.

Rinse veggies thoroughly one strainer full at a time until salt is rinsed out.  Add each rinsed strainer full of veggies to the pot. Once all veggies are in the kettle, simmer for 30 minutes.

While veggies are simmering. Place jars and lids in a large pot and bring to a boil. When veggies ready, fill jars to 1/2 inch head space, wipe jar rim with cloth dampened with vinegar and place lids and rings according to manufacturer instructions.  Process in boiling water bath for 15 minutes
Notes
I didn't add specific canning instructions.  This recipe assumes you have a basic understanding of water bath canning.

Spicy Tomato Jelly
The first time I heard about this I wrinkled my nose in disgust... until I tried it.  Tomato Jelly is something everyone should try at least once.  This version is sweet with a spicy kick but you can play around with the spices and find your own unique flavor.


Prep Time:
15 Minutes
Cook Time:
45 Minutes
Servings:
1 Pint
Submitted by:
Jacqui



Ingredients
1 pound Roma tomatoes, chopped and cored
1/2 cup sugar
2 tablespoons lime juice
2 teaspoons lime zest
1/4 teaspoon ground cinnamon

1/4 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon sea salt
1/2 teaspoon red pepper flakes

Directions
Combine all the ingredients in a pan, bring to a boil and then simmer, stirring often until tomatoes have dissolved and jam is thick and glossy, about 45 minutes. Strain seeds if desired and pack jam into a sterilized canning jar. Keeps in the refrigerator for 2 weeks or you can water bath can and store unrefrigerated.
Notes
I didn't supply instructions on water bath canning.  This recipe assumes you have a basic understanding of canning methods so please make sure you know how to can safely or store this in the fridge and save yourself the trouble.