Pressure Canning Zucchini Relish

Pressure canning zucchini relish is a great way to preserve this tasty condiment for later use. Here are the steps to follow:

Ingredients:

• 10 cups zucchini, grated
• 4 cups onions, chopped
• 4 red bell peppers, chopped
• 5 tablespoons canning salt
• 3 cups apple cider vinegar
• 3 cups granulated sugar
• 1 tablespoon mustard seed
• 1 tablespoon celery seed
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper

Equipment:

• Pressure canner
• Canning jars with lids and bands
• Canning funnel
• Jar lifter
• Bubble remover/headspace tool
• Ladle

Instructions:

1. Wash and sanitize canning jars, lids, and bands according to manufacturer’s instructions.
2. In a large mixing bowl, combine grated zucchini, chopped onions, and red bell peppers. Sprinkle canning salt over the vegetables and stir well to combine. Cover the bowl with a clean cloth and let it sit for 2 hours.
3. Drain the liquid from the vegetable mixture and rinse well with cold water. Drain again and set aside.
4. In a large pot, combine apple cider vinegar, granulated sugar, mustard seed, celery seed, turmeric, and black pepper. Bring to a boil over medium heat, stirring occasionally.
5. Add the drained vegetable mixture to the pot and stir well. Bring the mixture back to a boil.
6. Reduce the heat and simmer the relish for 10 minutes, stirring occasionally.
7. Remove the pot from the heat and let the relish cool for a few minutes.
8. Fill each canning jar with the relish, leaving 1/2 inch of headspace. Use the bubble remover/headspace tool to remove any air bubbles and adjust the headspace if necessary.
9. Wipe the rims of the jars with a clean damp cloth, place the lids on top, and screw the bands on finger-tight.
10. Place the jars in the pressure canner according to the manufacturer’s instructions. Process the jars at 10 pounds of pressure for 15 minutes (adjust for altitude if necessary).
11. After the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not try to open the pressure canner until the pressure has returned to zero.
12. Using the jar lifter, remove the jars from the canner and let them cool on a wire rack for 12-24 hours.
13. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move, the jar is sealed properly. Store the sealed jars in a cool, dark place for up to one year.

Enjoy your delicious zucchini relish on hot dogs, sandwiches, or as a condiment with your favorite dishes!