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1
Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl.
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2
Let stand in sink for 3 hours.
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3
Drain the squash and onions, transfer to a large colander and rinse well under cold water.
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4
Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
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5
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well.
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6
Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer.
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7
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water.
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8
In a small saucepan, keep some water warm but not boiling; place the lids in the water.
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9
Have an additional kettle of water on to boil.
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10
Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven.
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11
Add the squash and onions.
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12
Bring back to the boil, stirring gently.
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13
Remove from heat and allow to cool.
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14
Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency.
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15
Return the processed relish to a pan and bring back to a boil.
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16
Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
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17
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner.
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18
Set next to the relish in the saucepan.
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19
Turn the heat under the canner to high.
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20
Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top.
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21
Run a clean chopstick around the inside of the jar to dislodge any trapped air.
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22
Wipe the rims of the jars with a damp paper towel.
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23
Place the lids on, and screw on the rings until just finger-tight.
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24
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical.
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25
When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered.
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26
Bring the water to a full rolling boil, and process for 10 minutes.
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27
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical.
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28
Do not set hot jars directly on to cool counter surfaces.
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29
Leave to cool, undisturbed, for at least 12 hours.
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30
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
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31
Label and store: Add a label to the lid or side of your jar, noting the date it was canned.
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32
Remove the rings and store jars in a cool, dark place for up to one year.
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33
Refrigerate after opening.
