The following quantities only make two pints, so definitely double, triple, quadruple, etc., the recipe. I almost quadrupled it, and had no trouble fitting it all in a large pot.
3 cups yellow squash, cut 1/2 inch thick
1/2 cup chopped onion
1 large sweet, red pepper, sliced in strips
Combine these in a large, non-metal bowl, sprinkle 1 tablespoon of salt over it, and stir. Cover and keep in the refrigerator for one hour, then drain off the juice.
Meanwhile, in a pot combine:
1 cup sugar
3/4 cup white vinegar
3/4 teaspoons mustard seed
3/4 teaspoons celery seed
1/4 teaspoon ground mustard
Heat to boiling, add the veggies to the pot, and reheat to boiling. Spoon into two pint jars and process in a boiling water bath for one minute. Turn off the heat and let stand in the hot water for five more minutes before removing to cool on a rack or towel.
2 comments:
Hi, Abby! Is the salt supposed to be rinsed from the squash mixture before canning?
I guess I should say before adding the squash mixture to the brine.
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