No-Salt Curried Squash Relish

1. 1

   Grate, grind or finely chop the squash, peppers and onions.

2. 2

   A food processor works well for this step.

3. 3

   In a large saucepan, combine the vegetables, sugar, vinegar and curry powder.

4. 4

   Drop in spice bag.

5. 5

   Bring to boil.

6. 6

   Combine cornstarch and water; stir to remove lumps.

7. 7

   Stir the cornstarch mixture into boiling vegetable mixture.

8. 8

   Cook until the syrup thickens and appears almost clear, about 5 minutes.

9. 9

   Remove spice bag.

10. 10

    Pack the relish into clean, hot pint jars, leaving 1/2-inch headspace.

11. 11

    Seal.

12. 12

    Process in a boiling water bath canner for 10 minutes.

13. 13

    Cool undisturbed for 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.