This cookbook was given to me by my friend Paddi. She added notes with comments to recipes she's made and hints.
Many of my huge cookbook collection I'm slowly giving away but this one will be traveling to Florida with us.
Please if you haven't canned follow the Ball Canning Guide.
4-4 1/2 zucchini, chopped
2 medium onion, chopped
1 red pepper, chopped ( used a green pepper)
3 jalapeno peppers,chopped ( my addition, was not in the recipe)
2 tablespoon non-iodized salt
1 3/4 cups sugar
1 cup vinegar( used apple cider vinegar)
2 tablespoon celery seed
2 tablespoon mustard seed
Coarsely grind zucchini, onion and red pepper and jalapeno. I used my Cuisinart to chop. Few short pulses and had the consistency which was perfect for relish.
Add the salt to the zucchini,onion and red pepper in a large bowl and mix well.
Cover and refrigerate over night.
Drain, rinse in cold water, and drain again.
I used an old white dish towel and squeezed out any liquid that was left in the zucchini.
In a large kettle, combine vegetables and remaining ingredients. Bring to a boil. Cover and simmer 10 minutes, stirring frequently.
Ladle into sterilized pint jars. adjust lids and process in a boiling water bath for 15 minutes.
Makes 4 pints
The person to give credit for this recipe is Ann Harding, Philipsburg Montana.