Ingredients 12 cups shredded unpeeled zucchini 4 cups chopped onion 5 tablespoons canning salt 1 red bell pepper, chopped 1 green bell pepper, chopped 6 cups white sugar 2 1/2 cups white vinegar 1 tablespoon cornstarch 3/4 teaspoon ground nutmeg 3/4 teaspoon ground turmeric 1 1/2 teaspoons celery seed 1/2 teaspoon ground black pepper
Directions 1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight. 2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes. 3. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. 4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. 5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all Enjoy !
4 large red bell peppers 4 large green bell peppers 4 large yellow bell peppers 40 cups grated Vidalia onions 1/4 cup kosher salt 2 large heads cabbage, finely shredded 3 tablespoons kosher salt 9 cups white sugar 2 quarts apple cider vinegar 3 tablespoons ground turmeric 3 tablespoons mustard seed 1 tablespoon celery seed Directions
Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside. Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour. Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water. Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often. To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process. Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks. Enjoy !
I used my trusty food processor to whizz up my zucchini, peppers and onions, and it had the added benefit of steering the onion fumes away from my tear ducts, but you can just chop up the veggies by hand if you like.
Toss vegetables with salt in a glass or ceramic bowl and cover and refrigerate over night.
The next day, rinse vegetables in a colander with cold water and squeeze out to draw out juices. Repeat again. Place vegetables and remaining ingredients in a non-aluminum pot and bring to a boil. Boil thirty minutes.
Pour into 4 hot pint canning jars and seal. Process in boiling hot water bath for 15 minutes. Let cool and seal. If your lids don't pop down, refrigerate them and use the relish within one month.
Canned Peppers: 3 c. white vinegar 2 c. water 2 c. sugar 1 tbsp. mixed pickling spices (take out red pepper) Salt Dill tops Wash peppers and set in ice water for 3 hours. Combine vinegar, water, sugar and pickling spices in pan and simmer for 10 minutes. Cut peppers in half and remove seeds. Pack peppers in jars. Place 1 teaspoon salt and 2 dill tops into each jar. Pour hot syrup over peppers. Seal jars and process in hot water bath for 5 minutes. NOTE: Peppers are not hot after seeds are removed. They are very good on meat sandwiches. I like to can the peppers in pint jars - depending on the size of your family. Enjoy !
You Will Need 7 whole black peppercorns 4 bay leaves 1-3/4 cups white vinegar 1 cup lightly packed brown sugar 2 Tbsp salt 4 cloves garlic, finely chopped 1 Tbsp dried oregano 6 cups coarsely chopped cored peeled tomatoes (about 6 medium) 3 bell peppers (1 each green, red and yellow), seeded and chopped 2 carrots, peeled and diced 1 stalk celery, diced 1 large onion, coarsely chopped 6 (8 oz) half pint glass preserving jars with lids and bands Directions:
1.) TIE peppercorns and bay leaves in a square of cheesecloth, creating a spice bag. 2.) COMBINE vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag. 3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 4.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Enjoy and don't forget to share with friends !
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