Ingredients: |
Ingredients: INGREDIENTS
10 - cups zucchini and yellow squash, diced small
3 - cups onion, chopped small
3 - cups yellow and red bell pepper finely chopped
1/4 - cup kosher or canning salt
2 - cups white or apple cider vinegar
1 - cup water
3 - cups sugar
1 - large bay leaf
2 - teaspoon mustard seed
2 - teaspoon celery seed
sterilized jars, lids and rings
hot water bath canner
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Directions: |
Directions:INSTRUCTIONS
Wash, rinse and sterilize 8 pint size jars. Add water to a hot water bath canner and bring the canner to a boil.
Place the jars into a baking sheet and put them into the oven on the lowest temperature to keep warm until ready to be filled.
Cut and chop the zucchini, yellow squash, peppers and onions. Place in a large bowl and sprinkle with 1/4 cup canning salt.
Add enough water to cover all the vegetables. Soak for 2 hours or overnight in the refrigerator.
Drain and thoroughly rinse vegetables under cold running water in a fine strainer. Set the mixture aside to drain.
In a large stock pot add the sugar, vinegar, water, bay leaf and spices. Bring the mixture to a boil, reduce heat to low and simmer until sugar dissolves.
Add the squash and veggie mixture and simmer the mixture for 10 minutes. Remove from heat and discard the bay leaf.
Ladle the mixture into hot, sterilized jars. Divide any remaining brine into each of the jars leaving a 1/4 inch head space.
Wipe the rims with a clean dish cloth that has been dipped in hot water or white vinegar to make sure any liquid is removed from the rims of the jars.
Add the lids and rings and tighten to finger tip tight. Don't tighten the jars too much or the lids will buckle when processed.
Lower the jars into the hot water bath canner and cover the pot, process jars 10 minutes for pints and 5 minutes for half pint jars. Time starts once the canner comes to a light boil.
When the time is up turn off the heat and remove jars from the canner and place on the counter lined with a dish towel to cool.
Listen for the jars to ping and test the lids to make sure the jars have sealed. Leave the jars on the counter for 24 hours.
Then test again to make sure all the jars have sealed. Remove the rings and wash the jars under warm water and dry with a cloth.
Store the jars into a dark, cool pantry for storage. Relish will store up to a year if stored properly. Give the relish about a week or two before opening and serving.
Images and text © Mommy's Kitchen |
This recipe for Summer Squash Relish is from