Summer Squash Relish | Water Bath Canning | Preserve Your Own Food 

This video is about making Yellow Summer Squash Relish Recipe & Canning. We always tend to have a very large crop of yellow summer squash, but this year it seems we have more than usual. I wanted to preserve the squash, so this relish was a great option to try. It is delicious on hot dogs, brats, any link sausages, pork chops, meatloaf, or meat of your choosing (...so I have read). We use relish in tuna and chicken salad as well. This is a sweet relish with a lot of other flavors incorporated. Tastes just like relish made with cucumbers. This tastes great and will definitely be kept as a favorite canning recipe! Enjoy!
Our canning process meets modern recommended methods. Check out this website, www.healthycan... for more information.
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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
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