Let the Preserving begin...

Last year I did a series on preserving,if you are new around here,or to home canning/preserving take a few minutes to check out this post on preserving,it is a preserving 101.

This year the summer squash has been producing like crazy,which is a very good thing!  But,what do you do with all that zucchini?  Of course there is always the favorite around here,zucchini bread,or zucchini muffins,but today we will be making something else entirely.

Zucchini Relish:

Ingredients needed...

• 2 cups chopped zucchini (about 3 medium size)
• 1 cup chopped onion (about 1 medium)
• 1 cup chopped bell pepper (I like color so am using three different peppers)
• 2 Tablespoons salt (I am using canning,but regular table salt will work)
• 1 3/4 cups sugar
• 2 teaspoons celery seed
• 1 teaspoon mustard seed
• 1 cup cider vinegar

Combine zucchini,onion,and bell peppers;sprinkle with salt;

cover with cold water.  Let stand 2 hours.  Drain;rinse and drain again thoroughly.  Combine,remaining ingredients in a large pot.  Bring to a boil.  Add vegetables;simmer for 10 minutes.  Pack hot relish into hot,sterilized jars,leaving 1/4 inch head space.  Remove air bubbles.  Adjust lids and rings,and place on jars.  Process in a water bath canner at recommended time for your altitude.  (sorry,not photos of the last steps,but the above link covers that)

This recipe yields about 4 half pints.  The jar on the bottom left in this photo is a half pint,the other four are pints.  I have made several batches already,and just used larger jars.  If I had used half pints there would be nine pictured.  Of course we have already been enjoying some...

of our homemade relish!