Franklin County

 July 2008
 

Zucchini Relish

· 2-1/4 cups vinegar (5%)  
· 4 cups sugar
· 1 teaspoon nutmeg
· 1 teaspoon dry mustard
· 2 tablespoons celery seed
· 10 cups grated zucchini       
· 4 cups grated onion
· 5 tablespoons salt
· 1 red pepper, chopped
· 1 green pepper, chopped

 Add salt to grated zucchini and onions and let stand in the refrigerator for 24 hours. Drain in a colander. Add chopped peppers and set aside. Mix vinegar, sugar, and spices together and bring to a boil. Add the zucchini/onion/pepper mixture, and bring back to a boil. Reduce the heat and simmer for 20 minutes, stirring frequently to prevent sticking. Ladle hot relish into hot jars, wipe jar rims, place warm flat lids on jars, and gently screw on bands. Process jars for 10 minutes in a boiling water canner. 

Source: Oregon State University Extension http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=11&recipID=221


Freezer Zucchini Peach Jelly 

· 6 Cups zucchini, peeled and shredded, (about 4 medium size)
· 6 Cups sugar
· 2 Tablespoons lemon juice
· 1 Can (8oz.) crushed pineapple, with juice
· 2 Packages (3oz. Each) peach Jell-O®

In a large saucepan combine zucchini, sugar, lemon juice, and pineapple (with juice). Bring to a boil, stirring often. Cook at full boil for 10 minutes. Remove fro heat, stir in Jell-O®. Stir into sterilized jars. Cover and cool. Store jelly in refrigerator or freezer.

Source: University of Vermont http://www.uvm.edu/~uvmext/atf/downloads/recipes/atfrecipeszucchiniaugust07.pdf

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08