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Three jars of canned zucchini relish sitting on a marble cutting board.

Grandma's Old-Fashioned Zucchini Relish Canning Recipe

Zucchini Relish Canning Recipe is the perfect way to preserve zucchini and tastes great on burgers, hot dogs, sandwiches, and more.
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Ingredients
  

  • 8 cups zucchini, chopped
  • 4 cups onion, chopped
  • 2 cups green bell peppers, chopped
  • 4 tbsp. canning salt
  • 2 1/2 cups apple cider vinegar
  • 2 1/2 cups sugar
  • 1 tbsp. turmeric
  • 1/4 tsp. ground cloves
  • 1 tsp. celery seed
  • water

Instructions
 

  • Chop and Salt the Vegetables: Finely chop the zucchini, onions, and peppers using a food processor or a knife and a cutting board. Combine the chopped vegetables in a large bowl, sprinkle with canning salt, then cover with water. Mix well, cover, and let stand at room temperature for 4 hours.
  • Drain and Rinse: Drain the zucchini mixture through the fine mesh strainer, pressing to remove as much liquid as possible. Rinse briefly with cold water and drain again thoroughly.
  • Cook the Relish: In a large stock pot, combine the rinsed vegetables, vinegar, sugar, and spices. Mix well and bring to a boil. Boil for 5-10 minutes, stirring occasionally.
  • Sterilize the Jars: Jars can be sterilized in a number of ways. I place my jars and rings in the dishwasher and run them through the sterilizing cycle. I pull the jars out of the dishwasher when the cycle is complete, and the jars are still hot.
    Another method is to submerge the canning jars into a large pot of water and bring it to a gentle simmer for 10 minutes to sterilize them. Keep the jars in the hot water until ready to pack and fill them.
    The jars can also be sterilized by boiling them or washing them in hot, soapy water and heating in a 200°F (93°C) oven. Keep them warm until you're ready to fill them.
  • Prepare the Lids: In a small pot, bring water to a low simmer and place canning lids in the pot to sterilize. Keep the lids hot until ready to use. Note: Always use new lids so the jars will seal properly.
  • Pack and Seal: Using a funnel, ladle hot relish into the prepared jars, leaving one half inch headspace. Remove air bubbles by gently running a bubble popper (also called a headspace tool) around the inside of the jars, helping to release any trapped air.
    Wipe the rims of the jars clean, apply the lids, and screw on bands until fingertip-tight.
  • Process in Water Bath: Place a trivet on the bottom of your hot water bath canner, and using the jar lifter, place the jars in the pot. Make certain the water covers the jars by at least one inch. Over medium-high heat, bring the water to a rolling boil and process for 10 minutes (adjust for altitude if necessary). After the jars have processed for 10 minutes, turn off the heat and remove the lid of the pot. Let them sit for 5 minutes.
    Remove the hot jars using jar tongs and place them on a cooling rack. Let sit undisturbed for 24 hours and listen for the lids to pop.
  • Check seals: After the jars have cooled for 24 hours, press down on the center of the lids, ensuring they don’t flex up and down. Any unsealed jars should be refrigerated and consumed within a few weeks.
  • Store and enjoy: Label your sealed jars with the date and store jars in a cool, dark place. Allow them to sit for a few weeks before opening them.