This looks GREAT, Cindy! I’ll have to come to your house to eat it though. I’ve never tried any kind of canning before.
Recipes
10
My mom’s friend, Judy from WA, gave me this recipe YEARS ago when she used to live here.
It’s our family’s FAVORITE hamburger relish! I usually make 2 batches every other year which gives us enough for two years with a few jars to spare – ie give away to friends. This is the year for making relish! We’re actually a year past due because I couldn’t find enough zuccini (imagine that???).
First, you start with fresh from the garden zuccini shown above as well as onions. Then you peel and cut into cubes to be put in the food processor.
I don’t have any bowls large enough to hold a double batch of zuccini and onions so I use the vegetable bins from the bottom of our refrigerator. It works PERFECTLY! Here Emily is cleaning them out so we can put the zuccini/onion mixture into it.
The mixture needs to marinate overnight. I acutally let it sit for 24 hours this time since I ran out of time to finish it up the day after we cut it all up.
Did I already mention that this is our FAVORITE hamburger sweet relish. It’s YUMMY! I really don’t can anything, but this I can do because it’s not “real” canning (LOL). There’s no need for any special equipment, water bathes, pressure cookers, etc. Combine zuccini/onion and all of the rest of the seasonings, vinegar etc., and cook as instructed. The mixture starts out looking like this: 
and finally looks like this when it’s almost done.
While the relish is cooking on the stove I run the glass canning jars through the dishwasher so they are nice and hot before I add the relish. Just before I’m ready to start putting the relish in the hot-out-of-the-dishwasher jars , I boil the lids and rings.
I pour the relish into the jars using this old funnel that came from one of our relatives. You’ll want to use a funnel so you don’t get any relish on the top of the jars otherwise the lids won’t seal. 
Tip upside down and let sit overnight. I didn’t get a picture of all of the jars sitting upside down on my counter. oops.. watch for a picture next year (LOL). It’s fun to listen to the jars popping every now and then as they seal. This year every single jar sealed! YIPPEE! Usually I have a couple that don’t which we put in the refrigerator and use up first.Don’t these jars of home canned relish look yummy? 
ZUCCINI RELISH
10 cups ground zuccini
4 cups chopped onions
Mix above with 5 TBSP salt and let stand over night. Drain well. In large pot, mix:
4 cups cider vinegar
5 cups sugar
1 TBSP celery seed
1 TBSP nutmet
1 TBSP tumeric
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp pepper
Bring to boil with 1 pound of red peppers and 1 pound of green peppers. Add zuccini and onion mixture. Boil 30 minutes. Add:
3 TBSP cornstarch mixed with 1/4 cup cider vinegar.
Cool 1-2 minutes. Put in HOT jars, top with hot lid and ring. Tighten the lids. Turn upside down. Leave overnight. The next morning tip jars right side up checking that they all sealed correctly. Refrigerate the ones that did not seal. Store sealed jars in a cool pantry.
Yield: 10 pints
