Sweet Summer Squash Relish Canning Recipe

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Preserve your garden ’s bounty with this simple summer squeeze relish formula . Sweet , lemonlike , and thoroughgoing for using up overgrown summertime squash racquets , this various condiment add up a burst of flavor to any meal .

If you ’re looking for a simple way to save an teemingness of summer squeeze from your garden , this perfumed and tangy relish is the staring solution . Whether you have a surplus of perfectly crank fruit or a few large , overgrown summer squash that seem to have taken on a aliveness of their own , this recipe will facilitate you transform them into a delicious condiment that you could enjoy all year long .

Jars of home canned yellow summer squash relish on a table.

Turning summertime mash into relish is a grotesque way to make the most of your harvesting . If you rule that your squash has rise a minute too expectant , do n’t occupy — you may easily peel off the problematic skin and scoop up out the seeds before shredding them for this recipe . The final result is a various relish that ’s full of flavor , with just the right Libra the Balance of sweetness and tang .

This fast and easy canning recipe is not only a peachy way to preserve your garden ’s bountifulness but also sum up a burst of summer freshness to your meal long after the growing season has ended .

About the Ingredients

This relish combines the mild spirit of shredded summertime squash vine and onions with a tangy acetum brine , raise by a portmanteau of mustard cum , celery seeds , and turmeric . The result is a flavorful , bright relish that captures the meat of summertime .

Safe Ingredient Changes or Substitutions

You canmake certain changesand constituent swop to this inquiry - tested formula without compromising safety . While it ’s important to maintain the proportion of summertime squash and acetum as specified , the following adjustments can be made without affecting the safety of your sapidity :

Steps for Making and Canning Summer Squash Relish

This recipe is accommodate from the “ Summer Squash Relish ” recipe find on theNational Center for Home Food Preservationwebsite . I cut back the amount of sugar and mustard seed .

Before you begin , reviewing the data on usingboiling water cannerson theNCHFPwebsite may be helpful .

you could find the complete printable recipe at the bottom of this article , but here are the elaborate illustrated steps to crap and canning summer squash relish :

A large bowl of freshly harvested yellow summer squash.

Step 1: Gather Your Kitchen and Canning Equipment

Gather and prepare your kitchen and canning equipment . You will take :

Wash everything in warm , smarmy water . rinsing well , and sic by to melody dry on sporty kitchen towel . Check over the jolt and rule out any with nick , loot , or go . pay off careful attention to the rims of the shock . modest notch can preclude the lids from sealing .

Preheat your jars in the water bath canner by placing the canner on the stove . Add the canning single-foot to the bottom , and place the jarful upright on the rack . Add enough water supply to sate and cover the jars . take the canner to a simmer ( 180˚F ) , simmer for at least 10 hour , and keep warm .

Close up of shredded summer squash in a food processor bowl.

Step 2: Prepare the Ingredients

You require about 4 pounds of summer mash for this recipe . matter the summertime squash , then wash it well under sportsmanlike running water .

If you are using overgrown summer squash rackets , the skins and seeds may add unwanted grain . polish off the problematical skin using a vegetable peeler , piece open up the squash racquets , and scoop out the seeds . press the squash after peel and seeding .

lop off the bow and blossom ends , cut them into manageable piece , and then rip up them using a food processor . Squash may also be finely chopped using a knife or grated by hand using the bombastic trap of a box grater . Add the sliced mash to a gravid homework bowl .

Close up of prepared summer squash and onion in a large prep bowl.

Peel and chop shot or tear up the onion . Measure 1/2 cup of chopped onion and add to the prep bowl . set up away as you make your picking seawater .

Step 3: Make the Relish

In a orotund saucepan , mix the vinegar , loot , mustard greens seeds , celery seeds , and turmeric . bestow the concoction to a boil over intermediate - high heat energy , stirring always until the sugar is to the full dissolved .

Next , add the shredded summertime crush and onions to the saucepan and conjure to mix everything together . At first , it may seem like there is n’t enough saltwater to cover the vegetables , but do n’t worry — the summer squash rackets will buffer as it cooks and release its own moisture , creating more liquidity . Keep stir often and let the mixture give to a boil . Once simmering , go along to make for 5 minutes . Then , reduce the heat and keep the relish affectionate while you prepare to fill your jars .

Step 4: Fill the Jars

Spread a dry towel on the counter . habituate the jar weightlifter to take out one jar from the canner , run out the water back into the canner . grade the jarful on the towel , continue the stay on jars in the canner to remain warm .

Use the canning funnel and ladle to fill the quick jarful with the hot relish , leaving a 1/2 - inch headspace . execute the bubble popper through the jar slowly to release any melodic phrase bubble . Adjust the headspace again if needed to maintain 1/2 - in .

Wipe the rim with a clean towel to remove any rest . Add the lid and secure it with a screw banding until it is fingertip - tight . Return the jarful to the canner . Repeat with the remaining jolt .

Simmering the pickling brine in a pot.

Step 5: Process in a Water Bath Canner

Once all the filled jarful are in the canner , adjust the water level so it is at least 2 inches above the top of the inning of the jarful . brood the lot and bring it to a full furuncle . Once the water boil vigorously , set a timekeeper and mental process for the times indicated in the recipe below .

Step 6: Cool and Store the Jars

When the processing time is complete , turn off the heat , remove the lid , and countenance the canner cool off and settle for about 5 minutes . Spread a dry kitchen towel on the counter . habituate the jar weightlifter to remove the hot jars from the canner and localise them on the towel , spacing them several inches aside . Keep the jar upright , and do not reduce dance band or ascertain the seals yet . rent the jars sit undisturbed for 12 to 24 hours to cool .

After 12 to 24 hours , ascertain to ensure the lids are sealed by pressing on the centre of attention of each palpebra . Refrigerate any jars that conk out to seal off and consume within a calendar month .

get up your jars for storage by removing the ring bands and washing them thoroughly in fond , soapy water to eliminate residue . Dry the jars , then label and date them . storage in a nerveless , dingy place between 50 and 70˚F. rent the salsa sit down for 2 to 4 workweek to develop flavour . consumption within 12 to 18 months for the secure quality . This formula yields about 5 dry pint or 10 half - pint .

Simmering the relish in the pickling brine.

Ways to Use Your Summer Squash Relish

summertime mash relish is a versatile condiment that supply a fusillade of flavour to a broad variety of dishes . Here are some delicious way to enjoy your homemade relish :