Thursday, June 23, 2011


When I lived in Indiana during the 70s, I grew lots of zucchini in my garden. This is one of the recipes for preserving them.

10 cups peeled, ground zucchini
4 cups ground onions
5 tablespoons salt
2 1/4 cups vinegar
2 1/2 cups sugar
1 teaspoon each of nutmeg, dry mustard and turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 red pepper*, chopped fine
1 green pepper*, chopped fine

Combine the zucchini, onions, and salt together and let stand overnight. Next morning, drain and rinse with cold water. Combine the mixture with the remaining ingredients and cook for 30 minutes; mixture must be hot. Pour into hot clean jars and seal with hot lids. Makes 7 pints.

*These are bell peppers.

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