CANNING DAY 2!

Another day of canning!

I was looking to find other ways to keep/harvesting zucchini and squash. I bought a new book called Saving the Seasons by Kevin West. This is a awesome book! I waited for weeks for this book to finally come in.

Come along with us while we make a new recipe:
 Confetti Relish 

First you need zucchini and squash.

Dice them all up. You need 11 cups.

Dice up a onion. Recipe called for red but I used a white. No sense in buying stuff you already have. You need 3 cups.

Dice up peppers. Recipe called for red, but I had green.

You need 3 cups.

Next put them in a strainer with 3 tablespoons kosher salt for 2 hours. I did need to drain it a couple of times and used a towel to cover the top.
This stuff smells good. I can only imagine how it will taste.

After the 2 hours are up.
Pour boiling water to rinse off the vegetables.

In a pot add the following:
3 1/2 cups Apple Cider Vinegar
1 1/2 cups Water
1 cup Sugar
2 tablespoon Yellow Mustard Seeds
1 teaspoon curry powder
1/2 teaspoon Black Peppercorn, finely ground 
1 teaspoon Coriander Seeds, finely ground
3 Cloves of Garlic, minced
1 1/2 teaspoons Dried Chili Peppers

Stir and bring to a boil.

Once the liquid has boiled add the diced vegetables.

Water bathe for 10 minutes.

Batch one is done.

Second batch is done.
Eleven jars of Confetti Relish!
This stuff tastes really good.