Zucchini Relish can I can this recipe that you have using maple syrup and sugar?

It’s got a lot of vinegar in it which makes if feel safe however the acid / ph balance is the key to safe canning (botulism thrives in a high ph environment and can’t be detected through smell and taste) so unless you have a testing kit I’d think I wold stick to keeping it in the fridge. Zucchini is low acid / high ph - if the main ingredient was, say, tomatoes it would be another story.