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Canning & Preserving
4 servings
NuWave
¾ t ground nutmeg
¾ t ground turmeric
1-½ t celery seeds
½ t fresh ground black pepper
2-½ c white vinegar
When ready to can, drain the zucchini mixture using a colander. Rinse well with cool water. Squeeze excess water out; set aside.
Place rack in bottom of pressure cooker. Place jars on the rack. Pour hot water over jars and into inner pot until water reaches ¼ of way up the sides of jars.