Squash Relish

Recipe View 1 hrs Prepare the Vegetables: In a large bowl, combine the diced yellow squash, onion, red bell peppers, and green bell peppers. Sprinkle with salt and toss thoroughly to combine. Allow the vegetables to drain for 1 hour to remove excess moisture. Discard the drained liquid.

Recipe View 5 mins Create the Relish Base: In a large, heavy-bottomed pot, combine the sugar, vinegar, celery seeds, and mustard seeds. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. (approximately 5 minutes)

Recipe View 15 mins Cook the Relish: Add the drained squash mixture to the boiling vinegar mixture. Return to a boil, then reduce the heat and simmer until the vegetables are tender but still slightly crisp. Stir occasionally to prevent sticking. (approximately 15-20 minutes)

Recipe View 10 mins Sterilize Jars and Lids: While the relish is simmering, sterilize your canning jars and lids. Place the jars in a large pot, cover with water, and bring to a boil. Boil for at least 10 minutes. Remove the jars and lids carefully, keeping them hot until ready to use.

Recipe View 5 mins Fill the Jars: Carefully pack the hot squash relish into the sterilized jars, leaving about 1/4-inch headspace at the top. Run a clean knife or spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth to remove any food residue.

Recipe View 2 mins Seal the Jars: Place the sterilized lids on top of the filled jars, and screw on the rings until they are fingertip tight (not too tight).

Recipe View 10 mins Process the Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a jar lifter. Ensure there is at least 1 inch of water covering the tops of the jars. Bring the water back to a full, rolling boil, cover the pot, and process for 10 minutes, adjusting the time based on your altitude.

Recipe View 24 hrs Cool and Check Seals: Carefully remove the jars from the pot and place them on a towel-lined surface, leaving space between them. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move, the jar is properly sealed.

Recipe View 30 mins Store: Store sealed jars of squash relish in a cool, dark place. Properly processed and sealed jars can last for up to 1 year.