August 5, 2016

Canned Zucchini Relish ~ UPDATED!!

Hi there!!
I put up a post about "how to can zucchini relish", waaayyy back in 2012.... I was looking at that recipe, because I was getting desperately low on my relish supply... and I felt it needed an update. 
Canned Zucchini Relish

Again, this year, I had HIGH hopes of zucchini coming out of my ears... I got a few, but those darn squash bugs keep hitting me every year! The plants start out beautiful....  
Healthy Zucchini Plant
Then BAM! Same thing every year! I will not give up though!!
Squash Bug Kills Zucchini Plant
But I have a wonderful friend, I'll just call her Nana... :) She gives me zucchinis every year!! But this year they were massive!! H U G E !!!
Garden Fresh Zucchini

Yeah... that's a 12 inch ruler there... Insanely large!! I definitely had enough for a batch of canned zucchini relish! :) That big boy on the left gave me at least 10-12 cups of shredded zucchini!

If you want detailed instructions stop my my original post, 
Canning Zucchini Relish ~ Step by Step

I am addicted and spoiled by this relish. I refuse to eat any other relish. It does not even compare by a long shot!! I get kind of nervous when my supply gets low... That's why I needed to can some this year!

So, as I was getting ready to can, I reviewed my recipe and realized it had WAY too much sugar in it. So, I cut it back from 6 cups of sugar to 4 cups. I've already tasted this new change and it is plenty sweet! :) Another plus... This batch made 7 pints! And that's with wide mouth jars. I might have gotten 8 pints, with regular jars, because I had a bit left over. 
Canned Zucchini Relish

Canning ~ Zucchini Relish
This year I added the onion, I usually don't, but I thought I'd try something different this year! Hubby and I really liked it! :)

14 c. unpeeled, shredded zucchini
 2  c. onion, shredded (If you don't want onion just add more zucchini.)

2 1/2 c. vinegar ( I used white)
1 tsp.     ground nutmeg
2 tsp.     celery seed
2 tsp.     tumeric
4 c.        sugar

1 Tbl.    ground mustard
1 Tbl.    cornstarch mixed with a bit of water.

Zucchini and onion soak in brine mix overnight. You may set it in the refrigerator. I usually rinse and drain while the next 5 ingredients are cooking.

Bring next 5 ingredients to a boil. Then simmer for 30 minutes. Add ground mustard, and cornstarch mixture. Cook until thicken a bit.

Add zucchini and onions and simmer for 10 minutes. Can using water bath method.   Print Friendly and PDF

Enjoy!!
Blessings,
 photo New Lori 100_zps2lw4mgnc.jpg
Lori -thestonybrookhouse
Lori -thestonybrookhouse

I have been blogging for about 4 years and I enjoy sharing all the things that go on here at The Stonybrook House. From building to decorating, crafting and cooking, and so much more. I enjoy gardening and a healthy lifestyle. Most importantly I love The Lord Jesus my Savior and my wonderful hubby of 28 years!