Canning Season Begins.



12 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)

Combine:
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric





So with Zucchini and summer squash beginning to come into their own in the garden i went in search of a pickle recipe..... and came up with one for OLD FASHIONED SQUASH PICKLES.



Preparing the pickle ingredients... Sugar, Tumeric, Celery seeds and mustards seeds (sorta). Add 2 1/4 cups of vinegar and bring to the boil stirring constantly ... once boiled continue rapid boil for 3 minutes then turn off the heat and remove from the stove. (Smells divine).


The summer squash, zuchinni, red capsicum, and a whole medium sized onion chopped up placed under chilled water for an hour (add ice blocks).


Sterilize your jars and hot pack the drained chopped vegetables straight into them.



Fill to within half an inch of the top.


Pour over the pickling liquid still hot from the stove. To about 1/4 inch from the top.....



Wipe rims and add the lid and the band and finger tighten and put back in the water.....





 I used the recipe i found HERE 

It smells divine and i will be making more for winter goodness to remember summer by.