Zippy Zucchini Relish
Yield: 6 x half-litre (US pint) jars
x half-litre (US pint) jars
(grated. 12 cups / 4.5 lbs)
(chopped. 4 cups. Measurements done after peeling, chopping. About 4 to 5 medium-large onions)
red bell pepper
(chopped. 2 cups. Measurements done after seeding, chopping. 2 large)
green bell pepper
(chopped. 1 cup. Measurements done after seeding, chopping. 1 large)
(chopped. Large, with seeds)
(1/3 cup / 4 oz)
(10 cm / 4 inch. Optional)
(white. 2 1/2 cups / 1 1/4 lbs) OR 3 teaspoons liquid stevia
(5% acidity or higher. 2 1/2 cups / 20 oz)
Put prepped veg in a large bowl. Sprinkle with salt OR salt sub, toss gently.
Let stand 12 hours in fridge, then drain.
Put veg in a large pot about 8 litres (8 US quarts) in size.
Add all the remaining ingredients except the ginger.
Stir well, bring to a boil, then lower to a simmer for 50 minutes or until thickened.
Discard the cinnamon stick and stir in the ginger.
Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process 10 minutes for quarter-litre (1/2 US pint); 15 minutes for half-litre (US pint). Increase time as needed for your altitude.
Best after at least a month of jar time.
Zippy Zucchini Relish. www.healthycanning.com