To say that I've become obsessed with the whole canning/preserving process as of late would be putting it mildly. There hasn't been a day this past week that I haven't "put up" something: yesterday it was Apple Butter and Chipotle Ketchup, and today it was Cabernet Jelly and this zucchini relish. The garden is in full swing, I've got rogue zucchini coming out of the woodwork and friends who are enticing me with extras from their own gardens. As I'm desperately trying to hold onto summer, I've been working off of Liana Krissoff's "Canning For A New Generation", and I am now comfortable branching out on my own. This recipe stems from my need to use up excess zucchini from the garden; if 10 lbs. is a bit more zucchini than you have on hand, feel free to cut the recipe in half.

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