Summer Squash Relish

Recipe Ingredients

10 cups	1460g / 51oz	Chopped zucchini and yellow summer squash
		(abt 10 to 12 medium-size squash)
1		Onion - chopped (medium)
1		Red bell pepper - chopped (medium)
1		Green bell pepper - chopped (medium)
2 cups	474ml	Heinz apple cider
		Or apple cider flavored vinegar
2 1/2 cups	495g / 17oz	Granulated sugar
2 teaspoons	10ml	Mustard seed
2 teaspoons	10ml	Celery seed
2 teaspoons	10ml	Ground cinnamon
2 teaspoons	10ml	Turmeric
1 teaspoon	5ml	Pickling salt

Recipe Instructions

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 head space. 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.

This recipe yields 5 to 6 pints or 10 to 12 half-pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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