HOME CANNING/ ZUCCHINI SQUASH RECIPE

               BY JOAN RICKETTS LOCKE

Directions and Ingredients:

Joan's Zucchini Relish
(this batch did not have the red peppers)

Wash 8 large zucchini.  Chop finely

in food processor (enough for 6

cups).  Chop 4 cups onion, 4 cups

green pepper and 3 cups red peppers.

Place above ingredients in large pan

and sprinkle with 1/2 cup pickling

salt.  Let stand overnight.  In the

morning, rinse mixture and drain well

in strainer/colander to remove as much

water as possible.

Combine in large pan:

6 cups sugar

2 tbsp. mustard seed

1 tbsp. celery seed

1 1/2 tsp turmeric

4 cups apple cider vinegar

2 cups water.

Pour over vegetables and bring to a boil.

Boil gently for 5 minutes.

Ladle in sterilized pint jars.  Fill hot

jars to 1/2" from top of jar.  Process

in boiling water bath for 10 minutes.

Note:  Yellow squash may be 

substituted for zucchini.

"My family loves this relish.  Canning makes it

easy to take along on picnics, to the beach, serve 

at family gatherings and also to put in gift baskets!"