If you find yourself with an abundance of squash this year, check out this recipe for canning squash relish. It is some seriously good stuff and so easy to make.

INGREDIENTS

• 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

DIRECTIONS

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 15 minutes (or 20 minutes depending on altitude).   Let cool, undisturbed, 12 to 24 hours and check for seals.

Note:  Recipe may use all yellow squash, all zucchini squash or a combination of both.  I use this chopper for almost all of my canning. It makes quick work on vegetables and is only about $14.00. You can probably get it at Walmart or order it HERE on Amazon.

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