Recipe for Summer Squash Relish 
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Yield:
1
Ingredients:
Amount Ingredient
10 cup chopped zucchini and yellow summer squash
(abt 10 to 12 medium-size squash)
1 med onion chopped
1 med red bell pepper chopped
1 med green bell pepper chopped
2 cup Heinz apple cider
or apple cider flavored vinegar
1/2 cup granulated sugar
2 tsp mustard seed
2 tsp celery seed
2 tsp ground cinnamon
2 tsp turmeric
Instructions:
Instructions: In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 10 minutes or until thickened, stirring frequently.

Immediately fill hot pint or half-pint Ball jars with mixture, leaving 1/2-inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half-pints in boiling water canner for 15 minutes.

This recipe yields 5 to 6 pints or 10 to 12 half-pints.

Yield: 5 to 6 pints

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