45 minutes grinding
overnight with salt
water bath 15 minutes
16 half pints
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
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.
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
I didn't add specific canning instructions. This recipe assumes you have a basic understanding of water bath canning.