Canning Recipes

Pickled Yellow Squash
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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8 cups thinly sliced yellow squash - (abt 3 lbs)
2 quarts water
2/3 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 cups chopped green bell pepper - (abt 1/2 lb)
2 cups thinly sliced onion - (abt 2 lbs)
1 jar diced pimiento - (4 oz) -- drained

Place squash in a large nonaluminum container. Combine water and pickling
salt, stirring until the salt dissolves; pour over squash. Cover and let
stand for 1 hour. Drain well.

Combine sugar and next 3 ingredients in a Dutch oven. Add squash, green
pepper, and remaining ingredients; bring to a boil. Remove from heat, and
pack into hot jars, filling to 1/2 inch from top. Cover with hot vinegar
syrup, filling to 1/2 inch from top.

Remove air bubbles; wipe jar rims. Cover at once with metal lids, and
screw on bands. Process in boiling-water bath 15 minutes.

This recipe yields 4 pints.

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