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Someone inquired about what to do with all their squash that starts popping up in the Summer. This is a great recipe for relish. If you want to add a bit of a kick to this recipe - toss in chili pepper flakes to taste. ~Enjoy! Diane
10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat.
Carefully ladle hot mixture into six sterilized, hot, pint jars, leaving 1/2-in. head-space. Remove air bubbles and adjust head-space, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Process in Boiling Water Bath for 15 minutes (adjusting for your altitude.)
Remove jars and cool.
Yield: 6 pints.
Recipe Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes
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Diane Baker: Owner & Creator of Canning and Cooking at Home