Zucchini Relish Canning Recipe

Two jars of home canned zucchini relish on a table.

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5 from 6 votes

Zucchini Relish Canning Recipe

Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.

Prep Time30

Cook Time30

Soaking time2

Total Time1

Course: Canning

Cuisine: American

Keyword: zucchini relish

Servings: servings

Calories: 20kcal

Author: Grow a Good Life

Ingredients

4 cups chopped zucchini
2 cups chopped bell peppers
2 cups chopped onions
1/8 cup pickling salt
3 1/2 cups cane sugar
1 tablespoon celery seed
2 teaspoons yellow mustard seed
2 cups apple cider vinegar 5% acidity

Instructions

Prepare the Vegetables:

Add the chopped zucchini, peppers, and onions to a large bowl.
Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours.

Prepare your Canning Equipment:

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Make the Brine:

Drain the vegetables and rinse well to remove the extra salt.
Add the sugar, celery seed, mustard seed, and vinegar to a large pot. Bring the pot to a simmer (180˚F) and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.

Can the Zucchini Relish:

Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
Use the canning funnel and ladle to fill the jar with hot relish, leaving 1/2-inch headspace.
Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place for 12 to 18 months. Allow at least 3 to 4 weeks for the relish to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 8 half pints.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.

All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. For altitudes of 1,001–6,000 feet = 15 minutes, above 6,001 feet = 20 minutes.

I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.

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