Canning Squash Relish

Compared to Chow Chow, this makes a great addition to a pinto bean dinner….pintos, cornbread, pickled beets…and squash relish – YUM!  Makes me hungry just thinking about it.

When I went searching for a recipe, my cousin said, “You’ve gotta try the squash relish that Mama and Michael make”.  Thank you Rachel and Micheal Marion for sharing your recipe!

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I love Michael’s sense of humor, “Place in jars, NOT OPTIONAL”…..’

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I made two batches, one with squash, one with zucchini.  Finely chop the squash or zucchini, onion, and red and green bell peppers (hot peppers if desired).  Add them to a large bowl and sprinkle with salt.  Combine really good and allow the vegetables to drain for about 1 hour.  Discard juice.

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Add sugar, salt, vinegar, celery seeds and turmeric and bring to a boil over medium heat.  Stir occasionally to help dissolve the sugar.  Simmer 10-15 minutes.

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Place the jars in the oven on 200 ° and start a pot of boiling water for the lids. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a sterile cloth to remove any food residue. Top with lids, and screw on rings.

Waterbath for 10 minutes.   Place a rack in the bottom of a large canner and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Pour in more boiling water if necessary until the water is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and waterbath for 10 minutes, or the time recommended for your area.

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