My Favorite Relish Recipe Corn and Yellow Squash Relish

This post is in memory of Lillian Westfelt (1932-2018) the author of Lillian’s Cupboard a popular WordPress blog. She was the first person to introduce me to small batch canning through her food blog. This is her recipe that I started making 4 years ago. She was one of my first followers when I started food blogging in 2012 and a inspiration. She was one of my friends on face book and I will miss her.

I make this relish often because it is really good. It makes a nice winter salad on a bed of lettuce or a great topping on a quick hot dog lunch. I first published this in 2014.

https://trkingmomoe.wordpress.com/2014/05/19/yellow-squash-and-corn-relish-canning-recipe/

I used frozen corn and sweet peppers from my freezer and tripled the recipe to get 6 pints. I had many yellow squash given to me and didn’t want to freeze all the extra so I made my favorite corn relish to enjoy for the next six months. A great winter canning project.

I will be sharing more canning recipes that I have been making this winter. I do small batch canning when ever I have extra food that I don’t want to see go to waste.

This is a repost of the recipe

Yellow Squash and Corn Relish Canning Recipe

  • Difficulty: intermediate
  • Print
To make this you will need:
  • 2 cups fresh corn, cut from cob
  • 3/4 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 2 tsp. pickling salt
  • 1/2 tsp. celery salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. mustard seed
  • 1/4 tsp. dry mustard
  • 2 cups zucchini or yellow summer squash, unpeeled, sliced 1/4″ thick (cut larger diameter slices in half)
This will make 2 pints. You use the standard hot pack method that is used for relishes. Place jars in water bath process for 15 minutes. In a large pan combine all ingredients except the squash. Bring to a boil and cook for 20 minutes stirring occasionally on medium high heat. Add squash and cook additional 20 minutes. Ladle into hot sterilized pint jars. Seal and process in hot water bath for 20 minutes. Remove and let cool. You can double or triple the recipe.



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5 Comments Add yours

  1. Sheryl says:

    The relish looks wonderful. Like you, I was saddened to hear of the passing of Lillian. I had enjoyed getting to know her via our blogs.

    Liked by 1 person

    1. trkingmomoe says:

      She was a real inspiration for me when I first started to post seven years ago. She was one of the first people to follow me and I started to follow her. I read everything at the time she had posted and used her posts as a guide. She felt like family.

      Like

    1. trkingmomoe says:

      This was one of the canning recipes that she won a ribbon on competing at a local county fair. It really is a keeper that can be made anytime.

      Thank you for taking the time and commenting.

      Like

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