WebRemove the relish from the heat and ladle into canning jars leaving 1/2 inch head room. Remove air bubbles, wipe the rims clean and place lids on finger tight. …
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WebEnter Karen Styles “Low Carb Canning.” This treasure trove contains 25 canning recipes that range from the tasty fruit butters and fruit jams, through the fairly …
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The following recipe for Dill Zucchini Relish is from reader “Sis”: Dill Zucchini Relish. 2 Tbl. Sugar 2 Tbl. Dill Seed Combine all ingredients in a large kettle. Simmer 10 minutes. Process in water bath canner for 15 minutes. I use these relishes with my canned meats to make sandwich spreads as well as deviled eggs and egg salad sandwiches.
Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden. 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.
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. Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds.
Try for consistent size, right around 1/4 to 1/2 inch dice. Combine diced zucchini, onion, and red bell pepper in a large bowl. Sprinkle 2 tablespoons of pickling/canning salt over the veggies, and gently stir with your hands to evenly distribute the salt. Then, add water until the veggies are completely submerged.