BEST All-Purpose Zucchini Relish| EASY Canning Recipe

Updated at: Mon, 27 Nov 2023 00:28:51 GMT

Step 1

>>This is the end of my canning rant. Sorry, not sorry.<<

Step 2

Place finely chopped zucchini, pepper and celery all together in a large, non reactive mixing bowl. Combine with salt and cover with cold water until covered. Let sit for at least 1 hour and up to six.

Step 3

Drain and rinse the zucchini mixture using a colander or large sieve, and drain and rinse again. After the second rinse be sure to press out excess moisture; set vegetable mix aside.

Step 4

In a large heavy bottom pot, add sugar, vinegar, celery seed (optional), mustard seed, dry mustard and cloves. Bring to a boil over high heat. Then, reduce the heat to medium-low and simmer for 5 minutes. Add reserved zucchini mixture and return to a boil.

Step 5

Once a boil is reached, reduce the heat and gently boil, uncovered for at least 45 minutes or until mixture is thickened.

Step 6

Ladle your relish goodness into hot jars within 1/2 inch of headspace and process 10 minutes for half pint jars and 15 minutes for pint sized jars. (See steps below for water bath canning)

Step 7

Run the jars through a ‘quick clean’ or ‘sterilization’ cycle in your dishwasher.

Step 8

Place the jars in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Remove hot jars right before use.

Step 9

Or hand wash and rinse the jars, dry them, and place them (without lids or rings) in a 200°F oven for 10 minutes.

Step 10

You CAN do this!

Step 11

Sanitize (directions above) your jars and place them on a dishtowel.

Step 12

Remove any air bubbles by running a long plastic or wooden skewer between the jar and the jam.

Step 13

Wipe the rims of the jars with vinegar to remove any spillage (which can prevent your jars from creating a seal).

Step 14

Secure the rings to the top of your jar until they are “fingertip tight”–secured but air still has room to pass through.

Step 15

Using a jar rack or plate, lower the jars into the boiling water of your water bath canner.

Step 16

Pour in more water to ensure that the water covers at least an inch above your jars.

Step 17

Place the lid on your pot.

Step 18

Bring water to a full boil for 10 minutes, then use a jar lifting to remove the jars out of the water and let them cool on a towel undisturbed for a minimum of 8 hours. (note do not tighten the caps or you’ll risk breaking the seal).

Step 19

When are the jars ready?

Step 20

As your jars cool, you’ll hear the jars making clicking pops. Leave the jars undisturbed on a towel for a minimum of 12-24 hours. After that, you can confirm the jars have been sealed by removing the rings. A sealed jar lid will remain secured to the jar without the rim and be slightly indented in the center. Use your index finger to moderately tap on the jar in a few places, it should not pop back when pressed. The majority of your jars will seal within a few hours of cooling down. If you have any jars that didn’t seal properly, just store them in the fridge and use them within 3 months.

Step 21

Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month.

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