Mrs Greens Squash Relish Recipes

Steps:

• Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
• Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
• Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

Steps:

• 1. Shred squash, onions, and both peppers into a large mixing bowl.
• 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
• 3. Drain-strain and rinse quickly under cold water. Drain well.
• 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
• 5. Let stand 3 minutes, add vegetables and stir.
• 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
• 7. Allow to cool; can or refrigerate as desired.

Steps:

• Chop or Grind vegetables.
• Sprinkle Salt over all and cover with ice and let stand for 1 hour.
• Drain.
• Mix other ingredients together and bring to a boil (Make sure sugar is melted).
• Add vegetables to mixture and cook for about 5 minutes.
• When it is bubbling it is ready.
• Put into prepared jars and seal.
• May be put in water bath for 10 minutes, if desired, to help seal.

Steps:

• Mix all ingredients together and boil for 30 minutes.
• Mixture shouldn't be "soupy", but of relish consistency.
• (You may have to boil 15 minutes longer.).
• Pack in sterilized jars, wipe rims of jars clean, cap with 2 piece lid assembly and process in hot water bath for 5 minutes.

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• mix squash and onion together sprinkle with the salt and let set overnight.
• drain, then mix all ingredients together and boil for thirty minutes.
• place in jars and seal.
• this recipe does not have to be hot water canned. I have kept it for over 2 years with no problems.

Steps:

• In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Steps:

• In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.