Zucchini Relish

• 10 cups (2350 ml) ground zucchini
• 4 cups (950 ml) ground onions
• 5 tbsp (70 ml) canning salt
• 2-1/4 cups (525 ml) cider vinegar
• 1 tbsp (15 ml) cornstarch
• 6 cups (1425 ml) sugar
• 1 tbsp (15 ml) tumeric
• 1 tbsp (15 ml) nutmeg
• 2 teasppoons celery salt
• 10 cups (2350 ml) ground jalapeno peppers
• 3 cups (700 ml) ground carrots

1. Take the zucchini, onions and canning salt, mix well let stand overnight.
2. Drain and rinse well.
3. Add remaining ingredients
4. Simlmer 30 minutes.
5. Put into sterilized hot pint jars leaving headroom.
6. Process in hot water bath 10 minutes.

ground zucchini, ground onions, canning salt, cider vinegar, cornstarch, sugar, tumeric, nutmeg, celery salt, ground jalapeno peppers, ground carrots

Taken from online-cookbook.com/goto/cook/rpage/0007F7 (may not work)