Canning Recipes




Squash Pickles II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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8 cups sliced squash
3 quarts water
2/3 cup salt
3 cups sugar
2 cups vinegar
2 tablespoons mustard seed
2 cups chopped bell pepper
2 cups chopped red pepper
2 cups chopped onion

Soak squash in 3 quarts water and 2/3 cups salt for 1 hour. Drain.

Bring sugar, vinegar and mustard seed to a boil. Add squash and bring to
a boil, Add chopped peppers and onions to the hot squash mixture and
bring to a boil. Simmer for minutes.

Pack into hot, sterilized jars, cover with hot syrup and seal. Process in
a hot water bath for 10 minutes. Remove and cool. Check the seals and
store in a dry, dark place.

This recipe yields ??





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