Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups zucchini -- cubed
4 large onions -- quartered
4 large green peppers -- quartered
4 large red peppers -- quartered
1/2 cup salt
2 1/2 cups cider vinegar
4 cups sugar
2 tablespoons cornstarch
1 teaspoon turmeric
1 teaspoon ground nutmeg
2 teaspoons celery seed
1/4 teaspoon ground black pepper
Put zucchini, onions, and eppers through a food grinder using the medium
blade; sprinkle with salt. Let stand overnight. In the morning drain
and rinse thoroughly with cold water. In a large kettle, bring the
remaining ingredients to a boil. Add the ground vegetables and simmer
for 30 minutes. Ladle vegetables into hot sterilized jars leaving 1/2
inch headspace. Wipe rims with a damp cloth. Adjust lids according to
lid manufacturer's instructions. Process in a boiling water bath for 15
minutes. Make 7 pints. Source: Miriam B. Loo's Home Canning Guide.
