Pressure Canning Summer Squash Relish

Here is a recipe for pressure canning summer squash relish:

Ingredients:

• 8 cups of grated summer squash (about 3-4 medium-sized squash)
• 2 cups of grated onions (about 2-3 medium-sized onions)
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1/4 cup of pickling salt
• 2 cups of white vinegar
• 2 cups of granulated sugar
• 2 teaspoons of celery seed
• 1 teaspoon of mustard seed
• 1 teaspoon of ground turmeric

Instructions:

1. Combine the grated squash, grated onions, diced bell peppers, and pickling salt in a large bowl. Cover and let sit for 2 hours, then rinse well and drain.
2. In a large pot, combine the vinegar, sugar, celery seed, mustard seed, and ground turmeric. Bring to a boil over high heat, stirring to dissolve the sugar.
3. Add the squash and onion mixture to the pot and bring to a boil again, stirring occasionally. Reduce the heat to low and let simmer for 10-15 minutes, or until the vegetables are tender.
4. Ladle the hot relish into hot, sterilized jars, leaving 1/2 inch of headspace at the top.
5. Wipe the jar rims clean, place the lids on top, and screw on the bands until they are fingertip-tight.
6. Place the jars in the pressure canner, making sure there is enough water to cover the jars by at least 1-2 inches. Lock the lid in place and bring the canner to a boil.
7. Allow steam to vent for 10 minutes, then close the vent and bring the canner up to the recommended pressure for your altitude (check the manual for instructions).
8. Process the jars at the recommended pressure and processing time for your altitude (again, check the manual). Once the processing time is complete, turn off the heat and allow the canner to cool down naturally.
9. Remove the jars from the canner and let them cool on a towel for 12-24 hours. Check the seals and store the jars in a cool, dry place for up to a year.

Enjoy your homemade summer squash relish on sandwiches, burgers, hot dogs, or as a side to your favorite dishes.