Ha ha ha, I couldn’t help myself!
Just wanted to post quickly to share some photos of my first attempt at canning. I was inspired by Chris and the great book that she shared with us “Put Em Up.”
My Mom has a basement full of her old canning supplies, so I managed to hijack them all this last weekend since she no longer uses them. I grabbed 3 boxes of jars, lids & rings, the canning pot, the lid lifter and canning funnel and was out of there! That night I hit the book store for the book so I’d have some idea what I was doing. By the way, this book is filled with great recipes and great explanations of how to do things. It was money well spent for sure!
Anyway, for my first recipe I wanted to try something that looked relatively easy and manageable. I’d rather not be in over my head on my first attempt. So! I chose the summer squash relish recipe. (I also hijacked some summer squash from my parents garden while visiting.)
The process itself was relatively straight forward and the recipe was super simple. For the relish:
Dice two pounds of summer squash and another 2 pounds of yellow onions. Mix these together in a large bowl. Cover with 1 and 1/4 cups of salt and mix all together. Let set for 2 hours. After two hours, drain the mixture and rinse with water. Drain and rinse again to remove all salt.
Next boil 3 cups of white vinegar with 1 cups of sugar and 1 teaspoon of dried rosemary. Once it comes to a boil, add the squash and cook for 5 minutes.
You can either put in containers and refrigerate or can the mixture. I opted to can it, but in small jelly jars since we don’t go through a lot of relish at our house. The entire recipe can be found on page 262 of Put Em Up by Sherri Brooks Vinton.
* For the record, I purchased this book. I did not receive anything for this review*