Fresh vegetables - we love them!
The first dozen or so.
After that, I mean really, how many summer squash can we actually eat in a three month period, right?
Summer Squash Relish is the solution to the age old question: "What do I DO with it?!"
My first attempt at canning, this recipe is easy, inexpensive, and absolutely stunning to serve or gift. Come February, when I need to put some color on my dinner table, I'll put out a jar of this relish and brighten things up. I try to make at least three dozen pints of this a year - mostly because this relish is the most requested 'gift' from our pantry.
I inherited this recipe from Mom English, who has taught me everything I know about canning. I've added my own little money saving know-how to create an even more affordable version.
Tip #1 - Buy Cheap, Grow Cheap.
Italian roasting sweet peppers are smaller, thinner-walled, and less expensive than your traditional sweet bell pepper, but they will flavor and color the relish just as well. I can buy them for about 75% less than the cost of sweet bell peppers. You can also buy blemished peppers, just cut out the bad spot before using.