How to Can Sweet & Spicy Zucchini Relish

Canning your own condiments is easy. When your zucchini is in full swing, make Sweet & Spicy Zucchini Relish. This simple recipe allows you to store pounds of deliciously preserved squash for the winter. Use this relish to dress up a basic pork chop, baked potato, chicken breast, or even a hot dog. We eat this stuff on everything. Nothing complicated about the prep, cooking, or canning. Anyone with basic kitchen knowledge should be able to prepare this in just a couple of hours.
__________________________________
Sweet & Spicy Zucchini Relish

10 c grated zucchini
4 chopped onion
2 bell peppers
6 jalapeño peppers, chopped
5 T salt

Mix vegetables and salt set 6 hours. Drain and rinse and Putin a large pot.

Add 2 1/2 c apple cider vinegar
3 c. Sugar
2 t. Celery seed
1 t. Black pepper
1 t, red pepper flakes
1 T cornstarch.

Bring to a boil on med/high heat, until it starts to thicken (about 35 min).

Put in sterilized jars leaving 1” headspace, making sure to remove any air bubbles. Water bath at a rolling boil 20 min. Let rest in canner 5 min before removing