Yellow Squash Relish
of 1
Transcript of Yellow Squash Relish
-
7/24/2019 Yellow Squash Relish
1/1
Yellow Squash RelishIngredients10 cups shredded yellow summer squash (about 4 pounds)2 large onions, chopped1 large green pepper, chopped6 tablespoons canning salt4 cups sugar3 cups cider vinegar1 tablespoon each celery seed, ground mustard and ground turmeric1/2 teaspoon ground nutmeg1/2 teaspoon pepper
DirectionsIn a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.In a Dutch oven or pot, combine the sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat.Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids.Process for 15 minutes in a boiling-water canner.Refrigerate remaining relish for up to 1 week.Yield: 6 pints.Note: The processing time listed is for altitudes of 1,000 feet or less. For alt
itudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet,add 15 minutes; 10,000 feet, add 20 minutes.
