Zucchini Relish

This recipe starts the night before.

12 cups shredded zucchini (peel left on)
4 cups chopped onion
3 cups chopped bell pepper (red, green, or both)
1 cup finely chopped celery
6 cups sugar
2 1/2 cups white vinegar
1/2 tsp. black pepper
3/4 tsp. nutmeg
3/4 tsp. turmeric
salt

The night before you want to make this, shred your zucchini & put in a big bowl.  Pour on salt & mix around.  Then set a plate or something a little heavy on top & place in the fridge overnight.
The next day drain your zucchini (you may rinse the salt off, but I didn't)

Then put everything into a big pot. Bring to a boil & then simmer for about 30 minutes.

Ladle into 7 pint jars.

Pressure or water bath can according to your directions.

*There are many charts online to tell you how long to can foods and at what pressures. Just look on the search engine of your choice.*