Ingredients
12 c. ground zucchini
4 c. ground onion
1 c. chopped green pepper
1 c. chopped red pepper
5 Tbsp. salt
5 c. sugar
1 1/2 c. vinegar
1 Tbsp. turmeric
2 Tbsp. cornstarch
1 Tbsp. mustard seed
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In a large bowl, mix zucchini, onion and peppers. Sprinkle with salt and let stand overnight. Drain and cover with cold water. Drain well and press liquid out. Put in large cooker. Add all other ingredients. Cook gently 1/2 hour. Put in hot jars. Seal in hot water bath, processing 10 to 15 minutes.
RecipeNLG
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds