The reason I ask is mainly because of the carrots. They do not seem to
be included in the vast majority of zucchini relish recipes I've seen.
This recipe is from the book, _The Food Lover's Guide to Canning_ (1997)
by Chris Rich and Lucy Clark Crawford. I made this recipe, minus one
cup of sugar, several years back and it was really delicious. But now,
I wonder how safe it is currently considered. I'm getting paranoid.

10 cups diced zucchini
4 cups diced carrots
4 cups peeled, diced onions
5 TB salt
2 red bell peppers, seeded & diced
2 sweet green peppers, seeded & diced
1 TB celery seed
1TB tumeric
2.25 cups cider vinegar
4 cups sugar

Yield is 8 pints, .5" headspace, 10 BWB min processing time

Mix the zucchini, onions, carrot and salt. Allow to stand overnight.
Then rinse & drain thoroughly. Combine all ingredients in a large
saucepan and bring to a boil. Boil 15 minutes before ladling into jars.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

"Isabella Woodhouse" > wrote in message
...
>
> The reason I ask is mainly because of the carrots. They do not seem to
> be included in the vast majority of zucchini relish recipes I've seen.
> This recipe is from the book, _The Food Lover's Guide to Canning_ (1997)
> by Chris Rich and Lucy Clark Crawford. I made this recipe, minus one
> cup of sugar, several years back and it was really delicious. But now,
> I wonder how safe it is currently considered. I'm getting paranoid.
>
<snip delicious-sounding recipe>

I'm not a food scientist (and don't play one on TV), but I'd say Yes, it's
safe. Relish recipes are pretty much pickle recipes, except the veggies are
chopped. There are plenty of recipes for such items as pickled carrots, and
they are considered safe. When you think about it, most veggies that are
pickled are low-acid -- so the zucchini, onions and peppers in your recipe
are more or less in the same boat acidity-wise as the carrots.

Also, I just looked and there's a recipe for Pickled Mixed Vegetables in the
USDA guide for pickles, and it calls for carrots as one of the veggies.

Anny

Isabella Woodhouse wrote:

> Mix the zucchini, onions, carrot and salt. Allow to stand overnight.
> Then rinse & drain thoroughly. Combine all ingredients in a large
> saucepan and bring to a boil. Boil 15 minutes before ladling into jars.

Basically, you're cooking the carrots (as well as the other veggies).
This will allow the acid to penetrate when canned.

You still have to BWB--this method of "open kettle" canning is
disrecommended.

B/

In article >,
"Anny Middon" > wrote:

> "Isabella Woodhouse" > wrote in message
> ...
> >
> > The reason I ask is mainly because of the carrots. They do not seem to
> > be included in the vast majority of zucchini relish recipes I've seen.
> > This recipe is from the book, _The Food Lover's Guide to Canning_ (1997)
> > by Chris Rich and Lucy Clark Crawford. I made this recipe, minus one
> > cup of sugar, several years back and it was really delicious. But now,
> > I wonder how safe it is currently considered. I'm getting paranoid.
> >
> <snip delicious-sounding recipe>
>
> I'm not a food scientist (and don't play one on TV), but I'd say Yes, it's
> safe. Relish recipes are pretty much pickle recipes, except the veggies are
> chopped. There are plenty of recipes for such items as pickled carrots, and
> they are considered safe. When you think about it, most veggies that are
> pickled are low-acid -- so the zucchini, onions and peppers in your recipe
> are more or less in the same boat acidity-wise as the carrots.
>
> Also, I just looked and there's a recipe for Pickled Mixed Vegetables in the
> USDA guide for pickles, and it calls for carrots as one of the veggies.

Thanks, I feel better now. My family is just not very big on
relishes (heaven knows, I've tried many) but they really love this one.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
Brian Mailman > wrote:

> Isabella Woodhouse wrote:
>
> > Mix the zucchini, onions, carrot and salt. Allow to stand overnight.
> > Then rinse & drain thoroughly. Combine all ingredients in a large
> > saucepan and bring to a boil. Boil 15 minutes before ladling into jars.
>
> Basically, you're cooking the carrots (as well as the other veggies).
> This will allow the acid to penetrate when canned.
>
> You still have to BWB--this method of "open kettle" canning is
> disrecommended.

Thanks for responding. I feel a lot more secure now about the recipe
and will probably chop up the ingredients after dinner so it can sit
overnight. And, yes, I forgot to include the BWB instructions when I
typed up the recipe. I haven't done anything open kettle for many
years. Many books now put the BWB instructions at the top, or even in
code like the Jamlady Cookbook.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot