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Last spring my neighbor Gaye was telling me about a squash relish that she makes and serves with pinto beans and cornbread. Growing up in Nebraska my mom would make white navy beans and ham with cornbread, but it wasn’t until I married my Southern-born husband that I actually cooked pinto beans. I was a very, very picky eater as a child (wish I were a little pickier these days!) and beans were never of any interest to me. I have had a good 20+ years of practice making pinto beans and cornbread and today I like them. I asked my main-man-gardener if he would grow some yellow squash so that I could make this relish. The idea of a tasty relish on the side with pinto beans intrigued me.
The squash grew beautifully and I bought sweet Vidalia onions to use in the relish. Sweet peppers, red or green are good in this recipe too. Ours weren’t quite ready from the garden when I canned the relish so I didn’t use them this time.
I diced the squash and onions, added some canning salt and let them sit overnight. The salt brings out the liquid in the squash and then is drained off.
Vinegar, sugar and spices are added and then everything is simmered for about 30 minutes.
At this point the relish is ready to be canned. I like to can. I get a lot of satisfaction when the jars are cooling and I hear the little ping –plunk – plunk – as the lids are sealing.
I am by no means an expert canner but since I want to share some of my best canning recipes with you, I suggest that you follow experts on “how to can”. I like to use my Ball Blue Book or the best website I have found is at PickYourOwn.org. This website has a huge amount of information and follows the latest updated techniques as outlined by the USDA.
This batch makes 5 pints, so you’ll need 5 pint-sized canning jars with lids and rings. The relish is canned using the water bath method. Each pint will serve 4-5 depending on how you are using the relish. This relish is a good choice to serve with chicken, fish, pork or beans!
When my neighbor, Kathy, called and asked me for a good freezer pickle recipe I said, “can you freeze pickles?” She laughed and said “I hope so! I have waaaay too many cucumbers but I don’t want to can them.” Okay. Freezer pickles. I began searching for recipes and much to my surprise — I found lots of them! I was so shocked and kept thinking, “won’t they be soggy after freezing?”
This process starts out by slicing up cucumbers, onions, red peppers and green peppers. The vegetables are then covered with a sugar, salt, and vinegar mixture. I added celery seeds and started the marinating process. The mixture is covered and refrigerated for 3 days with a stir each day.
At the end of the 3 days the pickles and veggies are placed in freezer containers. I quickly put them in the freezer to get them frozen as I was still suspicious that the cucumbers would be crispy afterwards.
I left them in the freezer a week or so. I let them thaw in the refrigerator and I’ll be — they are nice and crispy, very tasty dripping with the sweet and sour of the sugar and vinegar! The onions and red pepper stays crisp as well. If you have access to more cucumbers than you can eat fresh, but you don’t want to mess with the pickling and canning process … not to worry. FREEZE THEM! When I asked Kathy how she liked her freezer pickles she reported she has already made two batches and they love them!
I am reading through Proverbs right now and got to wondering how the book got its name, Proverbs. Wikipedia says: A proverb (from Latin: proverbium) is a simple and concrete saying popularly known and repeated, which expresses a truth, based on common sense or the practical experience of humanity. They are often metaphorical. A proverb that describes a basic rule of conduct may also be known as a maxim.
Proverbs is one of the books of the Bible that is good to read over and over. Each time I do something new jumps out at me and sticks in my memory. I pray it is a blessing to you also.
Proverbs 10:3 The Lord does not let the righteous go hungry, but he thwarts the craving of the wicked.
Last summer my friend Sue convinced me that I shouldn’t go through another canning season without a Victorio Food Strainer. At first I didn’t even understand what she was talking about. I don’t have a technical mind and in no way could even fathom how this works, let alone design something like this. But my hands, that is another story — they love this Victorio! I don’t have a food allergy to tomatoes but my hands really break out when I cut them up and process them. With the Victorio my handling of fruits and vegetables is much less. Continue reading →
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