Summer finally decided to show up in the Pacific Northwest. About 1.5 months late, but she came. By this point in the year I'm usually 3/4 of the way done with putting food up for the season. This summer is different. I've hardly even started. However....
The peaches came in:
Which required putting up peach lemonade concentrate and canned peaches in a light syrup.
And then the beans decided to grow - which meant spicy dilly beans:
The dilly beans usually go quickly, especially when my brothers stop by to visit.
The next thing I knew, I was elbow deep in zucchini. I made my standby - zucchini gummy candies and still had enough left over that I decided to make extra zucchini relish. This stuff is delicious in tuna fish sandwiches, with grilled cheese, or in a tartar sauce. Hot dogs and hamburgers too if you have any grilling left in you this summer.
Zucchini Relish10 cups shredded zucchini
2 white onions, chopped
3 shredded carrots
1 green pepper, chopped
5 tbsp. canning salt
Mix together, let soak overnight. Rinse in cold water, squeezing out excess liquid. Put in large pot with:
1/2 tsp nutmeg
1 tsp. tumeric
1 1/2 tsp. dry mustard
1/2 tsp pepper
2 tsp celery seed
1/2 tsp baking soda
3 tbsp cornstarch
2 1/2 cups white distilled vinegar
6 cups sugar
Cook all ingredients on medium heat, stirring often for 30 minutes. Process in water bath canner for 10 minutes.
Yields about 6 pints.
Happy canning!
Simple Mama
Peach lemonade concentrate? I would LOVE your recipe to that!
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