Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
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Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Best of Show Zucchini Relish by Pam McGowan (Rochester, IL) — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Best of Show Zucchini Relish by Pam McGowan (Rochester, IL) — Mrs. Wages
Ingredients
- 10 cups coarsely chopped zucchini (unpeeled)
- 4 cups chopped onion
- 4 Tbsp Mrs. Wages® Pickling & Canning Salt
- 2 1/2 cups Mrs. Wages® Pickling & Canning Vinegar (5% acidity)
- 2 Tbsp celery seed
- 1 Tbsp black pepper
- 1 Tbsp nutmeg
- 1 Tbsp turmeric
- 2 Tbsp cornstarch
- 6 cups sugar
- 2 cups chopped celery
- 3 cups chopped bell peppers (red, yellow, orange, green)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- In a large mixing bowl, stir chopped zucchini, chopped onion and salt together. Let the mixture stand overnight. Transfer to a colander to drain. Rinse under cold water. Squeeze out the excess water and place mixture in large stock pot.
- In the large stock pot, stir in the vinegar, celery seed, black pepper, nutmeg, turmeric, cornstarch and sugar. Bring the mixture to a very low boil, reduce heat and cook gently for 30 minutes. Add the chopped celery and chopped bell peppers. Cook for an additional 30 minutes.
- Spoon the relish mixture into pint jars, leaving 1/2-inch headspace. Remove air bubbles and wipe rims. Adjust lids and process 15 minutes using a boiling water bath method.
- Processing: As published by Mrs. Wages: "process 15 minutes" (boiling water bath canner) - 15 minutes.
Recipe Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
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