After picking up my last pannier from Jardin de Resistance in Montreal I offered to buy some excess yellow squash they had on hand to make relish out of (actually I hadn’t found the recipe until I ran home and deeply searched the net — this recipe is now locked down so I liberate it just for you).

Each year I try to challenge myself to can as much local food as I can (either freezer, dehydrated, or in cans) to perserve and have healthy fresh food in the winter (which is loong 🙂 In Montreal, we tend to only get food from way south even as far as South America after having been on a plane for many hours and not really tasting that fresh in the winter. So I’m trying to reconnect with older traditional ways of keeping food safe and yummy for the winter 🙂

What you got cookin’??

It’s a pickled spicy relish using tumeric and mustard and works really well with meats, burgers (veggie or meat) and just a great addition to any dish that needs a bit of relish! Thanks to the amazing folk at Coop Les Jardins de la Resistance for letting me buy some extra organic CSA veggies from them to make this beautiful relish!

Ingredients

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
3 cups sugar
3 cups cider vinegar

Seasonings

1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Extras

6×1 Litre Jars
7+ Litre pot container for sterilization
2.5+ Litre pot for liquid mixture

Sterilization Directions

  1. Fill the 7+ litre pot with jars and jar lids + water (they have to be summurged in water)
  2. Boil jars for 15 minutes
  3. While you wait prepare the relish

Relish Directions

  1. In a large container, combine the squash, onions, green pepper and salt.
  2. Cover and refrigerate overnight (this will remove a great deal of water from the squash).
  3. The following day drain; rinse and drain again.
  4. In the 2.5+ litre pot combine combine the sugar, vinegar and seasonings; bring to a boil.
  5. Add squash mixture; return to a boil.
  6. Reduce heat; simmer for 15 minutes.
  7. Remove from the heat.
  8. Remove one jar from the boiling water using prongs
  9. Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in. headspace.
  10. Remove air bubbles; wipe rims and adjust lids.
  11. Remove the lid with prongs and place it carefully ontop and seal jar.
  12. Process for 15 minutes in boiling water again (they suggest a boiling-water canner but you don’t _really_ need that!)
  13. Repeat steps 8-12 until you have finished

CAUTION

Make sure you watch the time so you don’t overcook the mixture that you put back in the water bath. I suggest processing three jars first while you allow three new jars to boil in the water. Then you can replace each set with one another since I found it took about 15 minutes to fill 3 jars.
Note:

Refrigerate remaining relish for up to 1 week!! Yahooo

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