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boiling water bath canner. Yield: about 10 pints. Zucchini bread and butter picklea 6 pounds zucchini (7 to 10 inches long, 1 inch in diameter) 11/2 cups chopped onion 2 large cloves garlic 1/3 cup canning salt 2 quarts crushed ice cubes (2 trays) 4 1/2 cups sugar 2 tablespoons mustard seed 11/2 teaspoons turmeric 11/2 teaspoons celery seed 3 cups white vinegar, 5 percent acidity Wash zucchini; do not peel. Cut zucchini into 1/4-inch slices; discard the ends. Combine 4 cups sliced zucchini with onion and garlic; add salt and mix thoroughly. Cover vegetables with ice and refrigerate 3 hours. Prepare home canning jars and lids according to manufacturer’s instructions.
Drain vegetables thoroughly. Discard garlic. Combine sugar, spices, and vinegar in a saucepan; heat just to boiling. Add drained vegetables and heat 5 minutes. Pack hot mixture loosely into hot jars, leaving 1/4-inch headspace. Cover ^ith hot liquid, leaving 1/4-inch neadspace. Remove air bubbles with a non-metallic spatula. Adjust caps. Process points 10 minutes in a boiling water bath canner. Yield: about 7 pints.
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