Squashed!

We’ve been squashed this summer! Not in the smashed way, but in the garden variety way. In spite of a string of days with 100 degree temperatures and no rain, the squash has continued to produce well. Its neighbors in the garden, the tomatoes and cantaloupe are carefully watered and tended and still give out only small amount of produce. It has been a challenge to find yet-another way to prepare the squash, but this recipe I found for Summer Squash Relish (in Taste of Home) is really good. I think we'll especially appreciate it next winter with hamburgers when we're only having squash in one dish at a meal! 

Not only have we learned that Summer Squash is easy to grow, we've also learned that it is best harvested when it is still immature. Waiting until ripe produces a hard and large orange gourd-like rock! The Indians have been great squash growers for more than 500 years, and the name "Squash" meant "something eaten raw".  Squash, gourds, and pumpkins are grown in many parts of the world and rank 11th among the leading vegetables in the world. 

Yellow Summer Squash Relish (makes about 6 pints)

Ingredients:

10 cups shredded yellow summer squash (about 4 pounds)

2 large onions, chopped

1 large green pepper, chopped (I used one-half green pepper and one-half red for color)

6 tablespoons canning salt (canning salt makes a clearer brine, not cloudy)

4 cups sugar

3 cups cider vinegar

1 tablespoon each celery seed, ground mustard, and ground turmeric

1/2 teaspoon ground nutmeg

1/2 teaspoon pepper

In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again. 

In a Dutch oven or large heavy pan, combine the sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat.

Carefully ladle hot mixture into six hot pint jars, leaving 1/2-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week. 

When processing in the boiling-water canner, remember to bring the water to a boil, add the jars and start counting the processing time when the water returns to a boil. The new recommendation is after the processing time, turn the heat off and let the jars stand in the hot water for 5 additional minutes before removing.