As both relishes are 100% vinegar, I don't see a problem.

However, in the Zucchini Salsa that's a lot of low-acid ingredient for not much vinegar. Remember unless the vegetables are salted and drained, liquid is going to leach from the low-acid ingredients and weaken the pickling solution.

You will probably need to increase the vinegar (and perhaps up the sugar for your taste) to make sure there's sufficient liquid and you're not canning a dry, low-acid mixture. Lack of liquid also affects heat penetration during processing.

In both cases, the mixtures need to be hot-packed. 15 minutes per pint should be right. If it suits your comfort level, go 20.

On the first relish, skip the alum. It doesn't do any good unless it's a fermented pickle and can cause digestive upsets when it's not rinsed off. Use Pickle Crisp (i.e. calcium chloride) for either recipe if you want more crispness.

Carol

Thanks, Carol. Do you think the zucchini salsa would be okay if I salt it and let it drain for several hours or overnight?

Judi

I don't think that is nearly long enough to process the zucchini salsa recipe.
Also, I am not sure it is safe. Would need to compare to a safe zucchini relish recipe for acidity compared to the amount of veggies, and how much vinegar, etc.

So many "are these recipes safe" questions lately!

It is a bit discouraging to me that so many folks insist on using either cooking recipes or very old, untested and unapproved, and likely unsafe recipes. This despite the fact that there are SO many approved canning recipes out there.

Both of these items - hot and sweet green tomato pickles and zucchini relish have readily available approved recipes so why not use one of them and know upfront that you have no concerns?

Granted the zucchini relish is not a salsa but then zucchini is not considered a salsa vegetable. It is too low acid and requires a longer processing time AND pressure canning - just look at the processing time required for tomatoes mixed with zucchini or okra - and that is with the somewhat more acidic tomatoes in it. Just adding lots of vinegar to it may make it safe but who knows? Vinegar doesn't kill bacteria, it just keeps it from growing.

Don't get me wrong, I'm glad you asked. It is just that the most basic rule of safe home canning is to use approved canning recipes only. So if you have to ask if a recipe is safe then the odds are that it is not.

Dave

Well, Dave, I've read several posts here where members say, "Before you use an untested recipe, run it by those of us on the forum with more canning experience."

That may be one reason people are asking.

Another more personal reason, especially for the pickled tomatoes, is that I grew up with them and for my family it's a piece of nostalgia. If it's not safe, I won't mess with it and will use an approved recipe, but if it is I would like to use it.

Judi

Well, Dave, I've read several posts here where members say, "Before you use an untested recipe, run it by those of us on the forum with more canning experience."

You are absolutely right. ;) However the purpose of that statement is not to encourage folks to go looking for unapproved recipes. We also include the repeated statements about "first and foremost stick with one of the thousands of approved canning recipes out there".

But if you feel you simply MUST use an unvetted one for some reason, then yes feel free to post it for review.

I'm more than old enough to appreciate the value of nostalgia. But I'm also experienced enough in home canning to understand that when one grants more weight to nostalgia than to safety, they lose every time. ;)

Dave

Here is a link that might be useful: Ball - Pickled Green Tomato & Hot Pepper Mix

Maybe it also has to do with the fact that more people are becoming interested in canning. We seem to have new folks posting and asking questions (a good thing, as previously stated). It's unfortunate that the search engine here is all but useless since many questions have been answered before.

I kind of like seeing some of these old recipes. It doesn't mean I'm going to can them, but it amazes me that people survived them! And, if a new idea comes about because of them (based on today's methods and science) then that's a positive for me too. Say like using dry rosemary instead of dill in pickled beans. No, I haven't done it, but it makes my brain whirl to contemplate the possibilities.

And, please, be ENcouraged, Dave if more people are learning to can. It means canning won't be a lost art.

I'm glad that this forum is so helpful.
Thanks again for all who contribute and especially those who regularly answer similiar questions for someone new (you know who you are!!!)
:-)

Deanna