Name: Squash Relish
Prep time: 30 min
Cook time: 50 min
Total time: 140 min
Yield: 192 2
Ingredients: 8 cups diced yellow squash; 2 cups diced onion; 2 red bell peppers, diced; 2 green bell peppers, diced; 3 tablespoons salt; 3 cups white sugar; 2 cups vinegar; 2 teaspoons celery seeds; 2 teaspoons whole mustard seeds; 6 (1 pint) canning jars with lids and rings

Instructions

1
Place squash, onion, and bell peppers in a large bowl; sprinkle with salt and toss to coat. Set aside to drain for 1 hour. Discard liquid.
2
Place sugar, vinegar, celery seeds, and mustard seeds in a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.
3
Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4
Pack relish into hot, sterilized jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes, or the time recommended for your location.
6
Remove the jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

Squash Relish

Ingredients

Instructions

Nutrition (per serving)

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