Sweet Zucchini Relish Canning Recipe
This classic zucchini relish is a great way to preserve extra garden zucchini. Sweet, tangy, and perfect for hot dogs, burgers, and sandwiches. Turn fresh zucchini into a delicious sweet relish with this safe water bath canning recipe.
Ingredients
- 4 cups chopped zucchini
- 2 cups chopped bell peppers
- 2 cups chopped onions
- 1/8 cup pickling salt
- 3 1/2 cups sugar
- 1 tablespoon celery seeds
- 2 teaspoons yellow mustard seeds
- 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 the Canner and Jars
- 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 in the water bath canner, add jars, and cover with water. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars warm until you are ready to fill them.
Make the Relish
- Drain the vegetables and rinse them well with cool water to remove excess salt. Press to squeeze out as much moisture as you can.
- Add the sugar, celery seeds, mustard seeds, and vinegar to a large pot. Bring the pot to a simmer, then add the drained vegetables. Stir to combine, simmer for 10 minutes, and keep it hot as you fill your jars.
Fill the Jars with 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 it on the towel. Keep the remaining jars in the canner so they stay warm.
- 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.
Process in a Boiling Water Bath Canner
- Once all the filled jars are in the canner, adjust the water level so it is two inches above the jar tops.
- Cover the canner and bring to a boil over high heat. Once water boils vigorously, set a timer and process half-pint jars for 10 minutes at altitudes below 1,000 feet. Adjust processing time for your altitude if necessary (See notes below).
Cool and Store
- When processing time is complete, turn off the heat, remove the cover, and let the canner cool down and settle for about 5 minutes.
- Spread a dry kitchen towel on the counter.
- Use the jar lifter to remove the jars from the canner and place them on the towel. Space them 1 to 2 inches apart.
- Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24 hours, check to be sure the jar lids have sealed by pressing in the center of each lid. If the lid flexes up and down, it did not seal. Refrigerate the jar and use it up within a month.
- 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 month.
- Yield: About 8 half pint jars.
Notes
This recipe is safely adapted from the Zucchini Relish recipe in the Ball Blue Book Guide to Preserving. Changing the recipe may make it unsafe for canning.
Altitude Adjustment: Processing time applies to altitudes below 1,000 ft. Make the following adjustments for altitudes above 1,000 ft:
- 1,001–3,000 feet: 15 minutes
- 3,001–6,000 feet: 20 minutes
- 6,001-8,000 feet: 25 minutes
- 8,001-10,000 feet: 30 minutes
Nutrition
Serving: 1tablespoonCalories: 20kcalCarbohydrates: 4.3gFat: 0.1gSodium: 107mgPotassium: 3.5mgFiber: 0.2gSugar: 4.2g
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