After finding this lot on Thursday, I decided to make a batch of squash relish for Christmas presents.
I’d done a trial batch back in July using 3 different recipes. This is the combined recipes.
This recipe takes a long time to make as there are 2 long soaks. First slice the squash and set it to soak in salt water. I use gallon jars because they are non-reactive. I use ½ cup kosher salt per jar and filtered water.
I kept checking the seeds, to make sure I didn’t get hard ones in the slices. These all went to the hens. They were delighted!
With the worst onion harvest I’ve ever had, I had no problem finding the small onions for the recipe in the garden. They also soak for 2 hours in salt water.
While they were soaking in the salt for 2 hours, I wrote the Little Trees’ Progress post.
We have a brand new, very expensive septic system, so I won’t be dumping salt water into it. It goes into this bucket and is dumped somewhere it won’t harm growing things.
Two rinses and drains later, I put the vegs into my largest stockpot.
Then I make up the vinegar syrup from these ingredients. I had 4 batches of vegs (about 9½ lbs.) so I made 4X the recipe for the syrup.
Heat the syrup to boiling and pour it over the vegs.
I use things that won’t absorb the turmeric coloring to keep the vegs submerged for 2 hours. You don’t heat the squash; just let it absorb the syrup.
Then using a slotted spoon I drained off the syrup and ran the vegs through a food grinder. I actually use my meat grinder as it is larger.
I put the ground vegs into a stockpot and heated them just to boiling. I added back 1 cup of syrup per batch, so 4 cups were put in. I had already sterilized the jars and lids. I was using pints this time.
You fill the jars leaving ½” headspace. Then carefully wipe the rims and cap the jars.
Pints process for 10 minutes in a hot water bath. I used my biggest canner as it will hold 14 pints.
Once taken from the canner, the jars must sit untouched or moved until completely cool. Then I check the seal, and label each one with name and date before storing them in the root cellar.
Finished product: 13 pints of relish. It has such a beautiful color! And the flavor! Oh, my!
I will make squares of pretty cloth to put under the rings for Christmas gifts.