The garden continues to pump out the produce at an almost alarming rate of speed. What to do with all those zucchini? One thing we’ve done with this abundance is to make zucchini relish.
Canning is a time-honored tradition, one that my grandmother taught my mother, my mother taught me (AND my daughters!). It seemed that it was becoming a lost art in this high-tech world, but with the current economic conditions people are looking for ways to save money and make the most of what they have. Canning is one good way to do that.
Bob and I REALLY went back in time to put up the relish, enlisting the help of a Universal Food Chopper that is more than 100 years old!

Since the Universal Food Chopper makes a bit of a mess (zucchini, onion and pepper juice everywhere) we set up the grinding station out on the patio on a plywood work surface.
Here I am, getting a workout on the Universal Food Chopper.
This kitchen relic has a patent pending date of 1899 stamped on the side. It is a simple tool, consisting of a chute through which the vegetables (or other food items) are processed, a crank with turns a large corkscrew-like piece inside that pulverizes the items going into the chute.
A bit of cranking and grinding, and before you know it, you have a juicy pile of ground up veggies.
My recipe for zucchini relish, which came to me from my mom, consists of ground zucchini, ground onion, ground green and red peppers, apple cider vinegar, sugar, mustard seed, celery seed, salt, and lots of elbow grease!
Anyone wanting the complete recipe with quantities and cooking instructions can send me a comment and I’ll email them to you.
Below are photos of Bob, who also got into the grinding act, and the finished product!

