Summer Squash Relish

I just heard the first top snap down.



The first time I looked at this recipe, I read 20 lbs. zucchini or crookneck squash and wondered where I’d ever get that much. I’m glad nobody took me up on my offer to accept anonymous zucchini drop offs in the middle of the night.

Summer Squash Relish*



20 medium-size (about 5 lbs.) zucchini or crookneck squash

2 large onions

4 medium-size carrots

2 large red bell peppers, seeded

Cold water

5 tablespoons of salt

3 cups of sugar

2 ½ cups white vinegar

3 teaspoons each ground nutmeg and turmeric

2 teaspoons celery seed

1 teaspoon each dry mustard and pepper

In a food chopper or food processor, finely chop squash, onions, carrots, and bell peppers. Combine vegetables in a 6-quart kettle, cover with water, and stir in salt. Cover and chill at least 4 hours or overnight.

Drain vegetables, rinse, drain again. Add the sugar, vinegar, nutmeg, turmeric, celery seed, mustard, and pepper. Simmer, uncovered, for 40 minutes or until thick; stir often. Ladle into 7 hot pint canning jars to within ½ inch of rim. Wipe rims clean; top with scaled ids and bands. Process in boiling water bath for 15 minutes. Cool; test for a seal. Makes 7 pints. J.M., Woodland Hills, Calif.

I weighed the summer squash after it was chopped. Put a paper plate on my kitchen scale and loaded it with chopped squash. I ended up with exactly 7 pints just like the recipe says: although, I used 14 1/2-pint jars.

*Recipe passed on to me by Louisa O., Summer 2009