Summer Squash Relish
 
Enjoy the colors of summer year-round in this easy canning recipe 
 
10 cup  chopped zucchini and yellow summer squash (about 10 to 12 medium)
1 medium  onion, chopped
1 medium  red bell pepper, chopped
1 medium  green bell pepper, chopped
2 cup  Heinz Apple Cider or Apple Cider Flavored Vinegar
2-1/2 cup  granulated sugar
2 tsp  mustard seed
2 tsp  celery seed
2 tsp  ground cinnamon
2 tsp  turmeric
1 tsp  pickling salt
 
In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a boil over 
medium-high heat, stirring occasionally. Reduce heat and simmer for 10 
minutes or until thickened, stirring frequently. Immediately fill hot pint 
or half-pint Ball jars with mixture, leaving 1/2-inch headspace. Carefully 
run a nonmetallic utensil down inside of jars to remove trapped air 
bubbles. Wipe jar tops and threads clean. Adjust two-piece caps. Process 
pints or half-pints in boiling-water canner for 15 minutes. Makes 5 to 6 
pints or 10 to 12 half-pints 
 
 
(ID: 80875) Mirror: rec.food.recipes: Mon, Aug 12, 2002


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