Canning Recipes




Summer Squash Relish
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
10 cups chopped zucchini and yellow summer squash
(abt 10 to 12 medium-size squash)
1 medium onion -- chopped
1 medium red bell pepper -- chopped
1 medium green bell pepper -- chopped
2 cups Heinz apple cider
or apple cider flavored vinegar
2 1/2 cups granulated sugar
2 teaspoons mustard seed
2 teaspoons celery seed
2 teaspoons ground cinnamon
2 teaspoons turmeric
1 teaspoon pickling salt

In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a boil
over medium-high heat, stirring occasionally. Reduce heat and simmer for
10 minutes or until thickened, stirring frequently.

Immediately fill hot pint or half-pint Ball jars with mixture, leaving
1/2-inch head space. Carefully run a nonmetallic utensil down inside of
jars to remove trapped air bubbles. Wipe jar tops and threads clean.
Adjust two piece caps. Process pints or half-pints in boiling water
canner for 15 minutes.

This recipe yields 5 to 6 pints or 10 to 12 half-pints.




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