The zucchini/onion/salt mixture rested overnight in the refrigerator. The next step was to rinse the salt off of the zucchini and drain any excess fluid. Grammy took care of that ...
... while I mixed together a concoction of spices, sugar, vinegar, red bell peppers, and green bell peppers.
Then, we combined the concoction with the zucchini/onion mixture and heated it slowly on the stove, stirring non-stop to keep it from sticking. Love that deformed, claw-like hand position? Nothing disturbing about that ... Note that I am also multi-tasking with my freshly-bathed Cakes on my arm. She was a little grumpy tonight, and didn't want anyone but Mommy.
Why does my elbow look so pointy in that picture?
The rest of the canning process was a collaberative effort by Grampy and Grammy. I am notorious for burning the daylights out of myself (just ask my nubby kitchen aloe), so I left all the hot stuff to them.
Grammy removed the jars that were warming in the oven. She quickly ladled the hot zucchini relish into the hot jars.
Then, Grampy used tongs to take the hot lids out of a pan of boiling water and screw them onto the hot jars filled with the hot relish. They're moving quickly because, well, have I mentioned that everything is hot?
Grampy placed the hot jars in a huge pot of boiling water with a special canning rack inside. They sat in the covered pot for 15 minutes. I was in charge of lifting and replacing the lid on the big pot of boiling water.
I had to go put the kids to bed at this point, so I'm not sure who did what or how. I do know, however, that when I emerged from the bedroom, all the jars were out of the boiling water and cooling on a towel on the kitchen counter. Apparently, as the jars cooled, each one made a popping sound as the cooling process suctioned the canning lid in.
And here they are!
And now, I'm hoping that someone else will clean the disaster that is my kitchen while I'm upstairs blogging ...