Curried Squash Relish

[Guest guest]

Curried Squash Relish This squash relish really is a prizewinner. Serve it with crackers and cheese as an appetizer, or as a condiment with chicken, fish, or beef. It is particularly attractive made with yellow squash, but zucchini can be substituted. 4 pounds yellow summer squash4 red bell peppers2 onions3 cups dark brown sugar3 cups cider vinegar3 tablespoons curry powder2 teaspoons mixed pickling spices1/2 cup cornstarch1/2 cup waterSalt and freshly ground black pepperCayenne pepper (optional) 1. Grate, grind, or finely chop the squash, peppers, and onions. A food processor works well. 2. In a large nonreactive saucepan, combine the vegetables, brown sugar, vinegar, curry, and pickling spices. Bring to a boil. 3. Make a paste with the cornstarch and water in a small bowl. Briskly stir the cornstarch mixture into the boiling relish. Boil until the syrup appears almost clear and the mixture has thickened, about 5 minutes. Season to taste with salt, pepper, and cayenne, if using. 4. Pack the relish into eight clean, hot 1-pint jars, leaving 1/2 inch of headroom. Using a plastic or wooden spatula, remove air bubbles. Wipe the rim with a clean cloth and seal. 5. Process in a boiling-water bath for 10 minutes at altitudes up to 1,000 feet; 15 minutes at 1,001 to 6,000 feet; and 20 minutes over 6,000 feet. 6. Let cool undisturbed for 12 hours. Label and store in a cool, dry place. Allow 6 weeks for the full flavors to develop. Makes 8 pints Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min.