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.
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
- 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)