If I followed with a water bath could I store longer on the shelf? Would love to preserve without taking fridge space. Thanks!

Question

louisez · Answer

You might also consider freezing. I freeze relishes and think they freeze well. I also freeze in portions I know will use -- smaller portions.

lisa A. · Answer

Excellent! Thanks so much. Will make this next weekend after my trip to my local farmers market. Can’t wait!

Nancy · Answer

Lisa Arnold...in the recipes I've seen and used designed for canning, the ratio of vinegar to vegetable solids is about 1:4.
In the Vermont recipe by Queen Sashy, designed for fridge storage, the ratio is lower, about 1:5.
If I were doing the canning, I'd up the ratio to 1:4. Then, when you ultimately serve the relish, if you have leftover flavored vinegar, it can be used to make a salad dressing.

lisa A. · Answer

Thanks for this. Still would like to know if it works for this particular recipe - if the vinegar is the right amount. Tough to compare with other recipes… looks like it might be, but would love confirmation.

Nancy · Answer

Here are three ways - freeze, dehydrate, canning - to keep zucchini. Haven't done it for this vegetable or relish, but yes for others.https://growagoodlife.com/preserve-zucchini/

If I followed with a water bath could I store longer on the shelf? Would love to preserve without taking fridge space. Thanks!

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