I found a recipe for Zucchini Relish at allrecipes.com/Recipe/Sweet-Zucchini-Relish/Detail.aspx?event8=1&prop24=SR_Title&e11=zucchini&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p2i9. One person mentioned not using a water-bath canner because of the lower acidity. Well, that scared me. The recipe says to cover the jars with 2 inches of water and then processing for 30 minutes in a water-bath canner. Would that work OK? I don't want to kill anybody!
I do have a pressure canner. Would it be better to can the zucchini relish in the pressure canner? At what pressure and for how long?
Or....do you have a recipe for a good sweet relish for hotdogs, hamburgers, brats, etc that I can use zucchini in? We have a huge over-abundance and I need to get it used up. There's only so many loaves of zucchini bread and so many zucchini muffins I can fit in my freezer!
Thank you.
I do have a pressure canner. Would it be better to can the zucchini relish in the pressure canner? At what pressure and for how long?
Or....do you have a recipe for a good sweet relish for hotdogs, hamburgers, brats, etc that I can use zucchini in? We have a huge over-abundance and I need to get it used up. There's only so many loaves of zucchini bread and so many zucchini muffins I can fit in my freezer!
Thank you.