I made a batch of this Summer Squash relish last night. It turned out to be really good. I used 4 or 5 summer squash and 2 zucchini. I save time by shredding the summer squash, zucchini, bell pepper and onions through the food processor. You let it sit overnight in the fridge with some canning salt/kosher salt. Rinse the mixture twice and drain the next day. Cook it up with some spices, sugar and apple cidar vinegar for 15 minutes and you have fab homemade relish!
I put mine in jars and then do the whole canning process so that I can use it all year round. But if you don’t want to do the whole canning process you can always cook some up and put it in jars and when cooled immediately put in the fridge. But saying that it makes a lot of relish. I think I have 5 pints jars and three 8 oz jars. So if you do decide not to can and just put in fridge you may have to give a bunch to friends. Not that they will mind. 😉 http://www.tasteofhome.com/recipes/yellow-summer-squash-relish.
How hard is it to do the whole canning process? Actually extremely easy. I’m always surprised how easy it is to can. When I would read about people doing it I thought it was a hard process.
It takes about 30 minutes to 45 minutes depending on what you are making.
You need to buy some canning tools:
Pectin – Buy the generic or look for it on sale. It can be expensive. There are two kinds recipes call for –powdered or liquid. The liquid pectin is much more expensive. I found a conversion to use powder for the liquid which works well. The powder is much less expensive – http://www.amazon.com/Sure-Jell-Premium-Fruit-Pectin-1-75-Ounce/dp/B001E50XBQ/ref=sr_1_3?ie=UTF8&qid=1447334240&sr=8-3&keywords=pectin
Jars – also expensive. Look for them on sale. You can reuse the jars and the bands, but the inside lid can only be used once if you are doing the official canning. Once that inside lid is pressured closed and then you pop it open they say you can’t use it again to get a proper seal. So you will have to buy replacement lids. If you give jars to friends encourage them to give the jars and bands back them back if they want more jam or relish. 😉 http://www.amazon.com/Ball-Canning-Regular-Mouth-12-Count/dp/B00HNPNNLS/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1447334362&sr=1-3&keywords=canning+jars
Recipes – there are a lot of great relish recipes on the net. I’ve made hot carrot relish, sweet pickles, spicy zucchini relish, summer relish, spicy cucumber relish, mustard relish. For jams there is a terrific book I use – http://www.amazon.com/Best-Jellies-Marmalades-Other-Spreads/dp/0778801837/ref=pd_sim_14_3?ie=UTF8&dpID=516MzjeCIvL&dpSrc=sims&preST=_AC_UL160_SR112%2C160_&refRID=1HTGGZQ86F25PYKJKG36
I wait until fruit is on sale and freeze it to make jam later in the year. When zucchini or cucumber are on sale time to make relish! The family really digs the homemade stuff. And it’s nice to make batches of jams and relish and then have it so you can eat it all year round.
Give it a try!