Canning using water bath

We will show you how prepare Zucchini Squash Relish. The full recipe is at the bottom.

Preparing Vegetables

Begin by chopping all of the vegetables, including the zucchini, onion, and red and green peppers. Combine them into a bowl. Then use something such as a manual food grinder.  We used the Tupperware Quick Chef grinder which is shown in the left picture. Grind until the vegetables are about the size of what is pictured below. 

Finished Vegetable Prep

Once the vegetables are all sufficiently grinded, place them in a large bowl such as is seen at right. Sprinkle a layer of five tablespoons of salt.

Ice Bath

One will then want to cover the ground vegetables with a layer of ice such as can be seen at left. Then let the vegetables and ice sit, covered such as in a large Tupperware container, for at least three hours but preferably overnight. It does not need to be refrigerated.

Remove Ice and Water from the Vegetables

Once the vegetables and ice have sat for a sufficient period of time, it is necessary to strain out the water and if needed remove any chunks of ice still remaining. 

Make Brine

Heat the apple cider vinegar and sugar in an uncovered pan on the stovetop until the sugar dissolves on low heat. Then add the spices, including the mustard, black peppercorn, turmeric, nutmeg, mustard seeds, celery seeds, and cornstarch. 

Combine Vegetables and Brine and Prepare the Jars

Add the strained vegetables. Then cook the brine for thirty minutes on low heat, stirring occasionally so that it does not stick on the bottom of the pan.

Take the jars that are to be used and wash them, their lids and the gaskets. This step is to eliminate any unnecessary dust or substance from the factory. 

Place the jars in warm water in a pot over a burner on low heat. Do not heat the lids with newer Ball jars. Do not boil the water. Make sure the water is below the level of the rim of the jars. This is to help prevent cracking of the jars when the heated food will be poured into them. 

Put Brine and Vegetables into Jars

Once the vegetables and brine have been cooking for sufficient time, remove the jars one at a time from the warming water bath, and, using a funnel, pour the brine and vegetables into the jars. Make sure to wipe around the edge to clean any stray brine with a wet paper towel. Then wipe with a dry one. Do this for each jar. Then attach the lids to the jars; only turn the gaskets until they are snugly closed, not forcing them. This is to permit any bubbles to escape.

Processing and Final Steps

Now place the jars back into the water that was used to prepare the jars and and add more water until it is 1-2 inches over the top of the lids. Then cover the pot and turn up the heat. When the water is boiling, count off fifteen minutes, and then turn off the heat and take the pot off of the hot element, keeping it covered. Let it sit for five minutes. Then, check that no more bubbles are coming to the surface. Once that is the case, using canning jar rubber grips, remove the jars and let sit on a tray. Make sure all the gaskets are now sufficiently tight, but do not move the jars off the tray if possible. Cover with a towel and let sit for twenty-four hours.


Canning foods to preserve them began in the first years of the nineteenth century, when Nicholas Apert brought about a form of canning using wax. This was done at the behest of Napoleon to give his troops a way to preserve provisions on long marches. Interestingly, it was not known until Louis Pasteur discovered


10 cups of zucchini

1 cup of chopped green pepper (approximately one pepper) and 1 cup of red pepper (approximately one red pepper)

4 cups of chopped onion

5 tablespoons of kosher salt

2 1/2 cups of apple cider vinegar

5 cups of sugar

1 tablespoon of ground turmeric

1 teaspoon of black peppercorn

1 tablespoon of cornstarch

2 teaspoons of celery seed

2 teaspoons of mustard seed

1 tablespoon of ground mustard

2 teaspoons of nutmeg

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