tag:blogger.com,1999:blog-7636297549193149894.post9140767455122845797..comments2024-03-07T03:58:31.162-08:00Comments on Fessenden Farmstead: Zesty Zucchini RelishStaceyhttp://www.blogger.com/profile/01058252428343107079noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7636297549193149894.post-16965350952217465682013-08-07T07:16:24.197-07:002013-08-07T07:16:24.197-07:00A couple of points which are meant to be nice and ...A couple of points which are meant to be nice and not nasty....<br /><br />1. Ditch the plastic chopping board. These were made compulsory in Europe and resulted in a huge increase in food poisoning instances. The knife will cut a nick in the surface, the plastic lifts and drops, trapping food particles underneath. Even running it through a dishwasher will not free the trapped particles. With a good wooden board the pores of the wood open up when washed, freeing any particles.<br /><br />2. You appear to have cut the peppers way too fine. Take a stroll around the interwebs and see others who have used this same recipe which is based upon a traditional Amish/Mennonite recipe BUT comes from the Ball site where they have the ingredients wrong - the measures for the nutmeg, turmeric, and horseradish should be TEA spoons and not TABLE spoons. Make another batch and see what I mean about the difference in taste. One is overpowering, the other a 'fresh' relish.. The relish is meant to be slightly chunky and, with the greatest respect to how tasty yours probably is, yours appears more 'slurrified'.<br /><br />3. You have too much head space in your jars for safe canning and your processing time is off as well for a (I assume) water bath canning process - if you are in the Boston area then your altitude is not too high above sea level.. You should check out processing times at the link below. They base their processing time using peaches which are tender and a good average to follow.<br /><br />http://nchfp.uga.edu/how/general/selecting_correct_process_time.html<br /><br />Happy canning.Anonymousnoreply@blogger.com