ZUCCHINI-PEPPER RELISH

Steps:

• In a food processor, finely chop zucchini, using an on/off motion.
• Put zucchini in a large bowl.
• Finely chop onions in food processor.
• Add to zucchini in the bowl.
• Remove seeds from, and finely chop peppers by hand.
• Add to bowl.
• Sprinkle everything with salt.
• Stir to blend.
• Let stand 1 hour, stirring occasionally.
• Drain off liquid.
• Rinse thoroughly under cold running water.
• Drain, pressing out liquid.
• In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric.
• Bring to a boil, stirring.
• Add the drained zucchini mixture.
• Bring to a boil, stirring frequently.
• Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender.
• Combine water and cornstarch.
• Add to zucchini mixture.
• Cook, stirring, for 5 minutes, or until clear and thickened.
• Seal in sterilized bottles and process in a water bath for 5 minutes.
• How I sterilize bottles: Wash bottles well in hot soapy water.
• Dry them.
• Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up.
• Heat oven to 225F.
• Leave bottles at this temperature for 10 minutes.
• Turn off oven.
• Leave bottles in there until you need them.