How to make it

  • Combine all ingredients in large sauce pot then bring to boil over medium heat.
  • Stir occasionally then reduce heat and simmer 10 minutes stirring frequently.
  • Immediately fill hot pint jars with mixture leaving 1/2" head space.
  • Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
  • Wipe jar tops and threads clean then adjust two piece caps.
  • Process jars in boiling water canner for 15 minutes.

Reviews & Comments 1

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  • scpepccee 10 years ago
    I will be saving this recipe and trying it this summer when the veggie's come up. I love squash!
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