My girlfriend made some zucchini relish using the recipe out of a Ball canning book. We had looked at reviews of the recipe online and it seemed to be well liked. The reviews said that the relish was a little thin and that you might need to drain some liquid off of it when you open it. Ours however turned out thicker. It's actually the perfect thickness for using as it does not make my bread soggy. We have not opened any of the jars and just ate the leftover we had stored in the fridge. All the jars sealed properly and where processed according to the directions.
S I was just wondering if being to thick will cause a problem with making them safe to eat? I know that the thickness has to do with the heat penetrating all the way to the middle and want to be sure these are safe to eat. I could probably post a picture over the weekend of how thick it is if that would help. There is really no liquid that could be drained from ours you would probably have to squeeze liquid out of it.