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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This recipe came from my nextdoor neighbors great-grandmother who was a Blackfeet Indian and has been passed on down through the family. This is a recipe you'll have to try because I know you are going to love it. Note: The prep and cooking time may vary with your experience and equipment. Ingredients:
10 cups zucchini, ground |
3 cups onions, ground |
3 green peppers, ground |
1 sweet red pepper, ground |
1/2 cup salt |
3 cups light brown sugar |
1 tablespoon cornstarch |
1 teaspoon turmeric |
1 teaspoon celery seed |
1 teaspoon dry mustard |
1 teaspoon nutmeg |
1 teaspoon pepper |
3 cups cider vinegar |
5 -10 hot peppers, ground (optional) |
Directions:
1. Combine all ingredints in large pot and heat on medium heat stirring occasionally until getting the consistancy you prefer.
2. Place in heated jars and put on dome lids and rings (We heat our jars in a pan of hot water).
3. Place jars in canner then fill with cold water until water reaches the bottom of the rings.
4. Bring water to a boil and boil for approx 15 minutes and remove jars from water.
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