"Zucchini Relish"...aka... "Sweet Pickle Relish"

Both my grandma's had a knack at making due and stretchin' their dollar simply because neither one of them had any. I lived with both when I was young and had the privilege of gleaning from their incredible old time ways. We always had plenty of fish while living with my dad's mama as the fishermen on his side always kept us well supplied in fresh, delicious free fish. My mama's side of the family ate canned tuna... but it was special. Those cans don't go far... so grandma doctored it up big time. A couple hard boiled eggs from the chickens.... some mayo and "sweet pickle relish"... and if you were lucky some red onion from the garden.... and that little can fed us all.

A long story.... just to encourage you to try another way to use your zucchini. You know... that stuff they put on hot dogs... aka "sweet pickle relish" but much better when you are gettin' rid of all that zucchini!

"Sweet Zucchini Relish"

5 lbs. zucchini - halved the long way and then in chunks

4 large quartered onions

4 large green peppers, quartered

4 large red peppers, quartered

1/2 cup salt

Put the above ingredients in a food mill or processor using medium blade. Sprinkle with salt and let sit overnight. In the morning drain and rinse thoroughly with cold water.

In a large kettle bring to a boil:

2 1/2 cups apple cider vinegar

4 cups sugar

2 Tbsp. cornstarch

1 tsp. tumeric

1 tsp. ground nutmeg

2 tsp. celery seed

1/4 tsp. fresh ground black pepper

Add ground vegies and simmer 30 minutes. Ladle in hot jars leaving 1/2" wide space at top. Wipe rims and process 15 minutes in hot water bath. Makes 10 pints.

Canning Beets...

Canned beets just shouldn't taste like dirt I always say. Unfortunately, when they come off the grocery store shelf that's just the way it is. There's no comparing them to homemade .... so if you thought you didn't like beets, try these.

Step 1: Cut the tops of the beet greens to about two inches so they don't bleed while cooking.

Step 2: Scrub, scrub, scrub with a stiff brush. Then rinse rinse rinse well. (The secret's in the scrubbing and rinsing - maybe that's why they don't taste like dirt.)

Step 3: Submerge in boiling water until skins slip off... a big pot might take 40 minutes. Throw water away.

Step 4: Submerge skinned beets in cool water reserving liquid for vinegar solution. Strain beet juice. Skin and slice beets. (I like mine in chunks)

Step 5: Vinegar Solution: (Makes enough to fill 7 quart jars.)

Bring to a boil:

1 cup strained beet juice

1/2 cup vinegar

1/2 cup sugar

1/2 Tbsp. salt

Step 5: Pack jars with beets. Pour boiling vinegar mix over beets leaving an air space at top of jar.

Step 6: Process 10 minutes. Turn burner off and leave set until cool. Turn upside down until

you hear the lids seal. (They will make a click noise).