Sweet Pepper Zucchini Relish

Combine zucchini, onion, and bell peppers in a large bowl and sprinkle with kosher salt. Allow the vegetables to marinate for 8 hours, allowing their natural flavors to meld.

Rinse and drain the vegetables thoroughly before transferring them to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric to the pot and cook over medium heat until a thick consistency is achieved, approximately 50 minutes.

During this time, inspect six pint-sized jars for any signs of damage, such as cracks or rust. Discard any defective jars and proceed with the rest.

Immerse the clean, unused lids and rings in warm soapy water to prepare them for use. This step is crucial in maintaining the integrity of the seals.

Fill the hot, sterilized jars with the zucchini mixture, leaving a small gap of about 1/4 inch at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed during the filling process. Wipe the rims of the jars with a damp paper towel to remove any excess residue.

Place the lids on top of the jars and screw them tightly in place. This ensures a secure seal.

To ensure the jars are properly sterilized, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, and then bring the mixture to a rolling boil. Cover the pot and process the jars for 30 minutes.

Once the processing time has elapsed, remove the jars from the stockpot and let them cool on a wood or cloth-covered surface, several inches apart. Check the seals by pressing the center of each lid with your finger; if it does not move up or down, the seal is secure. Remove the rings for storage and keep them in a cool, dark area.