So, we are still working on eating those zucchinis from the garden! Every time i think i am making progress there is another gigantic one, ready to be picked! I just looked this morning and noticed there are at least 5 more baby zucchinis starting! Although, i did hear some good news yesterday, when John’s mom told me that you can freeze zucchini… When it thaws it is a little watery, but good for sauces, soup and lasagna…i think we are almost at the end of our zucchini limit for this year… Although i have one last recipe to share with you tomorrow.
Today, i am going to share how to make a sweet zucchini relish.
You will need the following
6 cups of grated zucchini
1cup of onion, chopped finely
3 tbsp corse salt
11/4 cups vinegar
3 cups White sugar
Red pepper, chopped finely
3/4 tsp Celery seed ( I didn’t have celery seed)
1/2 tsp Turmeric
1/2 tsp nutmeg
1tbsp corn starch
Start with the 6 cups of grated zucchini, and cup of onion and add 3 tbsps of course salt. Let it sit in a non-metallic bowl or container overnight. Then, the next day, rinse the zucchini well and squeeze out all the water.
In a sauce pan, mix together all of the remaining ingredients until blended, then add the zucchini and onion. Bring to a boil then let it simmer for about half an hour.
Now I am going to share how I sterilize and seal my jars when making jam and relish. I have been making jam for over 10 years now, and I have never had a jar go bad, or moldy yet. In my jam cupboard right now I have jars I made two summers ago that are still ok. Mind you, I will probably dump them and use the jars for new jam…but my point is, they haven’t gone bad.
To seal the jars, take the lids off of all of the jars you are going to use. Obviously, you have to make sure they have all been washed carefully. Then put the oven on to 300 degrees, and put the empty jars and lids into the oven.
Then , I put them back into the hot oven, and leave them there until they have completely cooled, usually by the next day. If the oven has cooled significantly, I turn it on for 5-10 minutes at 300, then turn it off.
This method is so much easier, neater, and less room for error than the traditional way of boiling the jars. You can check your jars have sealed the next day by checking that the tops have popped. If they make a clicking sound when you press on the lid, then I would eat those jars first because it hasn’t sealed properly.
This recipe made six jars of relish. I use all of the jams, relishes, etc. I make in the summer to use as gifts at Christmas time. A basket of jams and relishes makes a great teacher, friend, family, hostess etc. gift… I’ll make a few more batches of jam when I finish with all this zucchini!!