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Prep Time: 300 Minutes Cook Time: 50 Minutes |
Ready In: 350 Minutes Servings: 6 |
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Another great way to use up all that end of summer zucchini. This recipe is based on my elevation 4500 - adjust water bath canning time for your elevation. Ingredients:
10 cups grated zucchini |
3 cups ground onions |
5 tablespoons salt |
4 1/2 cups sugar |
1 tablespoon dry mustard |
1 tablespoon cornstarch |
3/4 teaspoon turmeric |
1 1/2 teaspoons celery seeds |
1/2 teaspoon pepper |
2 1/2 cups vinegar |
3/4 teaspoon nutmeg |
1 red bell pepper, ground |
1 green bell pepper, ground |
Directions:
1. Mix the zucchini, onion and salt in the morning and let stand 4-5 hours. Drain off salt water. Rinse and drain again.
2. Combine remaining ingredients and cook until it starts to thicken, then add vegetables and cook 30 min or low heat or until desired thickness then bottle and process in a water bath canner for 20 minutes (that is my elevation 4500 - adjust for your elevation.
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