Zucchini squash relish is a delightful way to preserve the abundant harvest of zucchini and other fresh vegetables. This zucchini squash relish recipe for canning large batch is perfect for those who want to enjoy the crisp, tangy flavors of summer all year round. Whether you serve it as a condiment with meals or use it in recipes, this relish will become a staple in your pantry.
Ingredients for Zucchini Squash Relish Recipes for Canning Large Batch
- Zucchini – 4 cups, finely chopped
- Yellow squash – 2 cups, finely chopped
- Onion – 1 cup, finely chopped
- Green bell pepper – 1 cup, finely chopped
- Vinegar (white or apple cider) – 2 cups
- Sugar – 1 cup
- Salt – 1/4 cup
- Ground turmeric – 1 tablespoon
- Celery seed – 1 tablespoon
- Black pepper – 1 teaspoon
- Garlic powder – 1 teaspoon
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Canning Time: 20 minutes
- Total Time: 1 hour 20 minutes
Equipment Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Large pot or Dutch oven
- Ladle
- Measuring cups and spoons
- Canning jars and lids
- Water bath canner
- Canning funnel
- Clean cloth or paper towels
Steps to Prepare Zucchini Squash Relish Recipes for Canning Large Batch
Step 1: Prepare the Vegetables (15 minutes)
Start by finely chopping the zucchini, yellow squash, onion, and green bell pepper. Use a sharp knife for precise cuts and place the chopped vegetables in a large mixing bowl.
Step 2: Salt the Vegetables (5 minutes)
Add salt to the chopped vegetables and mix well. Allow the mixture to sit for about 15 minutes. This step helps draw out moisture, making the relish firmer and more flavorful.
Step 3: Cook the Mixture (30 minutes)
In a large pot or Dutch oven, combine the drained vegetables with vinegar, sugar, ground turmeric, celery seed, black pepper, and garlic powder. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
Step 4: Prepare Canning Jars (10 minutes)
While the relish is simmering, prepare your canning jars. Sterilize them in a boiling water bath for 10 minutes to ensure they are clean and safe for preserving.
Step 5: Fill Jars (10 minutes)
Using a ladle, carefully fill each sterilized jar with the hot zucchini squash relish, leaving about 1/2 inch of headspace at the top. Wipe the rim of each jar with a clean cloth to remove any residue, ensuring a proper seal.
Step 6: Seal and Process Jars (20 minutes)
Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a water bath canner for 15-20 minutes, depending on your altitude. Once processed, remove the jars and let them cool on a towel or cooling rack for 12-24 hours.
Step 7: Check Seals and Store (5 minutes)
After the jars have cooled, check the seals. If the lids have not popped back, your jars are sealed properly. Store the sealed jars in a cool, dark place. Enjoy your zucchini squash relish recipes for canning large batch throughout the year!
Tips for Making Zucchini Squash Relish Recipes for Canning Large Batch
Selecting the Right Ingredients
Choose fresh, firm zucchini and squash to achieve the best flavor and texture. Avoid any that are soft or blemished, as they can affect the quality of your relish.
Flavor Variations
Feel free to customize your relish by adding other vegetables such as carrots or corn. You can also adjust the spices according to your taste preferences, like adding a pinch of red pepper flakes for some heat.
Safety Considerations
Always follow proper canning procedures to ensure your relish is safe to eat. Make sure to check that the seals are intact before consuming. If any jars do not seal, refrigerate and consume them within a few weeks.
Storage Tips
For optimal shelf life, store your sealed jars in a cool, dark pantry. Properly canned zucchini squash relish can last up to a year or more.