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10 pint canning jars with new lids and rings 10 cups ground Zucchini Squash ~ include peeling; small to medium size works the best, remove the seeds. 4 cups ground sweet onions 1/2 cup chopped sweet red bell pepper 2 1/4 cups vinegar 6 cups sugar 1 tablespoon mustard seed 1 teaspoon celery seed 1/2 teaspoon pepper 1/2 teaspoon nutmeg 1 cup ground celery 1 tablespoon turmeric 2 tablespoons corn starch 1/2 cup salt 1/2 bag of ice cubes In a large mixing bowl dump the 1/2 bag of crushed ice then sprinkle with the salt. In another bowl mix together the ground squash and onions. Lay the squash mixture into 2 large roasting pans, sprinkle ice over the squash & onions, let set over night. In a large colander lined with cheese cloth fabric drain water off squash~ rinse ~ and drain again. In the large cooking pot mix squash, onions, all other ingredients together. Cook on the stove top on medium heat for 45 minutes, stirring every 10 minutes. Meanwhile wash canning jars, set jars on a clean large bath towel for easy clean up. In a pot that will hold all the rings and lids cover with water; bring water to a boil. Ladle hot relish into canning jars. Wipe off the top of each jar with a clean hot cloth. Place hot rings and lids on jars. Tighten. Use boiling water bath to seal jars.    Click below for directions; Basic Canning ~ Boiling Water Bath

 

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