Canning Recipes

Hot Squash Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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7 pints diced squash - (abt 4 lbs)
2 cups diced green bell peppers
1 quart diced celery - (1 lg bn)
1 cup diced onion
4 cups vinegar, 5% acidity
1 1/2 cups sugar
2 tablespoons salt
2 teaspoons celery seeds
3 medium hot peppers - (to 4) -- see * Note
2 tablespoons powdered mustard
1 teaspoon turmeric

* Note: You may substitute 1/4 to 1/2 teaspoon crushed red pepper to each
pint of vegetables for hot peppers; start with 1/4 teaspoon and add as

Prepare vegetables, discarding leaves from celery. Combine peppers,
celery, and onion with vinegar, sugar, salt, celery seeds, and 3 pods of
hot pepper. Heat mixture to boiling; boil 5 minutes. Stir in squash,
mustard, and turmeric; return to boiling and count 5 minutes.

Spoon into clean pint jars; adjust lids. Process 15 minutes in boiling
water. Begin counting time as soon as all jars are in boiling water.
Remove jars; cool and store.

This recipe yields ?? servings.

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