Thursday, July 30, 2015

Summer Squash Relish

The National Center for Home Food Preservation now has a recipe for Summer Squash Relish so I thought I would share it with all of you here.  Squash is that one veggie that seems to be in great abundance in everyone's garden.

This recipe yields approximately 5 pint jars.

Notes from NCHFP:  Recipe may use all yellow squash, all zucchini squash or a combination of both.  (One choice we liked is ¾ yellow and ¼ zucchini squash; another was half and half.)  Squash may be diced or shredded by hand instead of being shredded in food processor.  For recipe development, Vidalia onions were used. Any variety of onion is acceptable. Celery salt may be used in place of celery seed as taste preference.

Ingredients Needed:

  • 4 pounds fresh, firm yellow and/or zucchini summer squash (as purchased)
  • ½ cup diced sweet onion (about 2.4 ounces prepared)
  • 2 cups cider vinegar (5%)
  • 2¼ cups white sugar
  • 2 teaspoons celery seed
  • 2 teaspoons turmeric
  • 4 teaspoons mustard seed
Here's how it's done:
  1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill.  Prepare lids and ring bands according to manufacturer’s directions.
  2. Rinse squash well, remove blossom and stem ends and shred in a food processor.  Peel onions and remove root and stem ends. Rinse well and dice, or shred in a food processor.
  3. Combine remaining ingredients and bring to a boil.  Carefully add squash and onions.  Return combined ingredients to a boil; boil gently for 5 minutes, stirring often.
  4. Pack hot vegetables with liquid into hot jars, leaving ½-inch headspace.  Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel. Apply and adjust prepared canning lids.
  5. Process in a boiling water canner according to the recommendations in Table 1.  Let cool, undisturbed, 12 to 24 hours and check for seals.
Table 1. Recommended process time for Summer Squash Relish in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
HotPints or Half-pints15 min2025

This recipe was developed at The University of Georgia, Athens.  Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences.  April 2015.