24+ Delicious Summer Squash Canning Recipes to Preserve the Harvest

Summer squash is a versatile vegetable that flourishes in home gardens and farmer’s markets alike.

Whether you grow zucchini, yellow squash, or crookneck, this seasonal vegetable offers a fresh, mild flavor perfect for a wide array of dishes.

But what happens when you’re left with an abundant harvest, and you can’t quite keep up with your squash supply?

The answer lies in canning!

Canning summer squash is a great way to preserve its freshness and flavor for months to come, allowing you to enjoy this garden bounty all year long.

From tangy pickles to savory sauces and even sweet jams and relishes, the possibilities are endless when it comes to summer squash canning recipes.

In this post, we’ll explore over 24+ summer squash canning recipes, perfect for any canning enthusiast looking to preserve the unique flavors of the season.

Whether you’re new to canning or a seasoned pro, these recipes will help you turn your surplus squash into jars of delicious, shelf-stable goodness.

24+ Delicious Summer Squash Canning Recipes to Preserve the Harvest

Canning summer squash is not only a fantastic way to enjoy its fresh, tender flavor beyond the summer months, but it also allows you to get creative in the kitchen with a variety of recipes.

From crunchy pickles to sweet and spicy chutneys, your summer squash harvest can be transformed into jars of deliciousness that will brighten up your pantry and your meals.

With 24+ canning recipes at your fingertips, you’ll never have to let your squash go to waste again.

Plus, you’ll have unique, homemade preserves ready to share with family and friends or keep on hand for your own culinary adventures.

So, grab your canning supplies, roll up your sleeves, and get ready to preserve the best of summer squash with these tried-and-true recipes.

Zesty Summer Squash Relish

This colorful relish is a perfect way to capture the flavors of summer squash with a tangy, zesty twist. It’s excellent as a topping for hot dogs, burgers, or even as a unique sandwich spread.

The combination of sweet and savory flavors makes this a pantry staple you’ll be reaching for year-round.

Ingredients:

• 8 cups finely chopped yellow summer squash
• 2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1/4 cup pickling salt
• 2 1/2 cups white vinegar
• 1 1/2 cups granulated sugar
• 1 tbsp mustard seeds
• 1 tbsp celery seeds
• 1 tsp ground turmeric

Instructions:

1. In a large bowl, combine squash, onion, and bell peppers. Sprinkle with pickling salt and cover with cold water. Let sit for 2 hours, then drain and rinse thoroughly.
2. In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil.
3. Add drained vegetables to the pot. Simmer for 10 minutes.
4. Pack hot relish into sterilized jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, and seal with lids.
5. Process jars in a boiling water bath for 15 minutes.
6. Let jars cool undisturbed for 24 hours before storing.

The sweet and tangy relish will brighten up any meal, and the vibrant color makes it as appealing to the eye as it is to the palate.

It’s a fun, easy way to enjoy your summer squash harvest long into winter.

Spiced Summer Squash Pickles

These pickles offer a crisp texture and a bold blend of spices that elevate summer squash into a gourmet snack or side.

They’re great with grilled meats or tossed into a fresh salad for an extra pop of flavor.

Ingredients:

• 10 cups thinly sliced summer squash (yellow or zucchini)
• 2 cups sliced onions
• 1/4 cup canning salt
• 3 cups apple cider vinegar
• 2 cups sugar
• 1 tbsp mustard seeds
• 1 tbsp celery seeds
• 2 tsp ground turmeric
• 1 tsp crushed red pepper flakes (optional, for heat)

Instructions:

1. In a large bowl, layer squash and onions. Sprinkle with canning salt and cover with ice. Let stand for 3 hours. Drain and rinse well.
2. In a large saucepan, combine vinegar, sugar, and all spices. Bring to a boil.
3. Add squash and onions to the vinegar mixture. Simmer for 5 minutes.
4. Pack vegetables into hot jars, ladling hot pickling liquid over the top, leaving 1/2 inch headspace.
5. Remove air bubbles and adjust lids. Process in a boiling water bath for 10 minutes.
6. Let cool and check seals before storing.

These pickles are a tasty way to give your squash a longer shelf life and are sure to impress guests when served with cheese boards or charcuterie.

Savory Summer Squash and Tomato Sauce

This canned sauce combines summer squash with ripe tomatoes, garlic, and herbs for a garden-fresh pasta sauce.

It’s a nutritious and flavorful way to use up extra produce and makes quick weeknight dinners a breeze.

Ingredients:

• 6 cups chopped summer squash
• 4 cups peeled and chopped tomatoes
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice (per pint jar)
• 1 tbsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large stockpot, heat olive oil and sauté onion and garlic until soft.
2. Add squash and tomatoes. Cook over medium heat, stirring often, until vegetables are tender and the mixture thickens (about 30-40 minutes).
3. Add basil, oregano, salt, and pepper. Simmer for 10 more minutes.
4. Ladle hot sauce into sterilized jars, adding 2 tbsp lemon juice to each pint jar.
5. Wipe rims, seal with lids, and process in a boiling water bath for 35 minutes.
6. Cool completely and check seals before storing.

This sauce is a hearty, wholesome alternative to store-bought varieties, and the mild sweetness of the squash pairs beautifully with the acidity of the tomatoes.

It’s a wonderful way to bring the taste of summer to your table all year long.

Summer Squash Salsa Verde

This vibrant twist on traditional salsa verde uses summer squash for added body and mild sweetness. It’s perfect with tortilla chips, grilled chicken, or spooned over tacos.

The bright green color and zippy flavor make it a standout.

Ingredients:

• 4 cups chopped summer squash (zucchini or yellow)
• 3 cups chopped tomatillos
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped cilantro
• 1/4 cup bottled lime juice
• 1/2 cup white vinegar
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a large saucepan, combine all ingredients and bring to a boil over medium heat.
2. Reduce heat and simmer for 20 minutes, stirring occasionally.
3. Use an immersion blender or regular blender to reach your desired salsa texture (smooth or chunky).
4. Return salsa to a simmer. Ladle hot salsa into sterilized jars, leaving 1/2 inch headspace.
5. Remove air bubbles, seal with lids, and process in a boiling water bath for 15 minutes.
6. Let cool completely and store in a cool, dark place.

This squash salsa verde is a great way to stretch your tomatillo harvest while adding extra nutrition.

It’s a crowd-pleaser with a unique twist that makes a great gift, too.

Curried Summer Squash Soup Base

This rich and flavorful soup base combines the creaminess of summer squash with the warm spices of curry.

It’s ready to be thinned and served with coconut milk or broth for a comforting meal on a chilly day.

Ingredients:

• 8 cups chopped summer squash
• 2 cups chopped onion
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1 tsp salt
• 2 tbsp bottled lemon juice (per pint jar)

Instructions:

1. In a large stockpot, heat olive oil and sauté onion and garlic until translucent.
2. Add squash, curry powder, ginger, turmeric, and salt. Cook for 5 minutes, stirring.
3. Add just enough water to cover the vegetables. Simmer until squash is very tender, about 30 minutes.
4. Blend mixture until smooth using an immersion blender.
5. Ladle into hot jars, adding 2 tbsp lemon juice to each pint jar.
6. Wipe rims, seal with lids, and process in a pressure canner at 10 lbs pressure: 55 minutes for pints, 90 for quarts.
7. Cool jars and store in a dark, dry place.

This base makes quick work of a gourmet soup and adds exotic flavor to your pantry lineup.

Just add broth or coconut milk and heat for an instant meal.

Sweet Summer Squash Butter

Think apple butter, but with summer squash! This lightly sweetened spread is perfect on toast, pancakes, or stirred into oatmeal.

It’s a great way to use up an abundance of squash and makes a charming homemade gift.

Ingredients:

• 6 cups grated summer squash
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract

Instructions:

1. In a large saucepan, combine all ingredients except vanilla.
2. Simmer over low heat, stirring frequently, for 1–1.5 hours, until thick and spreadable.
3. Stir in vanilla extract at the end.
4. Spoon hot butter into sterilized jars, leaving 1/4 inch headspace.
5. Seal jars and process in a boiling water bath for 10 minutes.
6. Let jars cool and ensure lids are sealed before storing.

This squash butter is a sweet, spiced delight that surprises everyone who tries it.

It’s the perfect way to turn a humble vegetable into a luscious treat.

Summer Squash and Pepper Chutney

This savory chutney is a great balance of sweet and spicy, combining summer squash with bell peppers, onions, and a kick of ginger and chili.

It’s fantastic as an accompaniment to grilled meats, cheeses, or served with curries.

Ingredients:

• 6 cups chopped summer squash
• 2 cups chopped onions
• 1 1/2 cups chopped bell peppers (mix of red and green)
• 1/2 cup raisins
• 1/4 cup fresh grated ginger
• 1 tbsp mustard seeds
• 1/4 tsp ground turmeric
• 1 1/2 cups apple cider vinegar
• 1 1/4 cups brown sugar
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

Instructions:

1. In a large pot, combine all ingredients and bring to a boil over medium heat.
2. Reduce heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the mixture thickens and the vegetables become tender.
3. Pour the chutney into sterilized jars, leaving about 1/2 inch of headspace. Wipe rims, seal with lids, and process in a boiling water bath for 15 minutes.
4. Let jars cool and check seals before storing.

This chutney has a unique balance of flavors—tangy from the vinegar, sweet from the raisins and brown sugar, and a bit of heat from the chili flakes.

It’s a versatile addition to any meal.

Summer Squash and Carrot Relish

This crunchy, colorful relish is a perfect addition to your canning collection.

The combination of summer squash and carrots gives it a lovely texture, while the tangy, slightly sweet vinegar sauce complements the flavors perfectly.

Ingredients:

• 6 cups grated summer squash
• 2 cups grated carrots
• 1 cup chopped onion
• 1 1/2 cups white vinegar
• 1 cup sugar
• 1 tbsp mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 tbsp pickling salt

Instructions:

1. In a large bowl, combine grated squash, carrots, and onion. Sprinkle with pickling salt and let sit for 2 hours.
2. Drain the mixture and rinse thoroughly.
3. In a large saucepan, combine vinegar, sugar, mustard seeds, turmeric, and ginger. Bring to a boil.
4. Add the drained vegetables and simmer for 10 minutes.
5. Pack the hot relish into sterilized jars, leaving 1/2 inch headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 15 minutes.
6. Let jars cool completely and check seals before storing.

This relish is bright and crisp, making it a great topping for sandwiches, burgers, or served as a side with grilled meats.

The subtle sweetness and tang will liven up any dish!

Summer Squash and Bean Stew Base

This savory stew base is an excellent way to preserve summer squash for a hearty winter meal.

When you’re ready to serve, just add broth, beans, and some extra seasoning for a quick and filling stew. It’s a fantastic option for busy weeknights.

Ingredients:

• 8 cups chopped summer squash
• 4 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped carrots
• 3 cloves garlic, minced
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup lemon juice (per pint jar)
• 1/2 cup olive oil

Instructions:

1. In a large stockpot, heat olive oil and sauté onions, celery, and carrots until soft.
2. Add garlic, thyme, rosemary, salt, and pepper. Cook for another 5 minutes.
3. Stir in summer squash and cook until the vegetables are tender and the mixture has softened, about 20 minutes.
4. Ladle the hot stew mixture into sterilized jars, adding 1/4 cup lemon juice per pint jar.
5. Seal jars and process in a pressure canner at 10 lbs pressure for 25 minutes (pints).
6. Cool jars and check for seals before storing.

When you’re ready to eat, simply add beans and broth to the base, simmer for 20 minutes, and you’ve got a delicious, comforting stew.

It’s the perfect way to enjoy summer squash in the colder months.

Sweet and Spicy Summer Squash Jam

This sweet and spicy jam combines the mild flavor of summer squash with a touch of heat from chili flakes and a burst of sweetness.

It’s an unusual yet delightful spread for toast, biscuits, or even served with grilled meats.

Ingredients:

• 6 cups grated summer squash
• 2 cups sugar
• 1/4 cup bottled lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp crushed red pepper flakes (optional for heat)
• 1 pouch fruit pectin (such as Sure-Jell)

Instructions:

1. In a large saucepan, combine grated squash, sugar, lemon juice, cinnamon, ginger, and red pepper flakes. Stir until the sugar is dissolved.
2. Bring the mixture to a boil over medium heat. Stir frequently to prevent burning.
3. Once boiling, add the fruit pectin and continue to boil for 1-2 minutes until the mixture thickens.
4. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe rims and seal with lids.
5. Process the jars in a boiling water bath for 10 minutes.
6. Let jars cool completely and check for seals before storing.

This jam is perfect for those who enjoy a little spice with their sweetness.

It’s a unique and exciting addition to your canning collection!

Summer Squash and Garlic Pickles

These garlicky, tangy pickles are packed with flavor, thanks to the combination of fresh summer squash, garlic, and a briny vinegar solution.

They’re an excellent side for sandwiches or served alongside a cheese platter.

Ingredients:

• 10 cups sliced summer squash
• 4 cloves garlic, peeled and smashed
• 2 cups white vinegar
• 2 cups water
• 1/4 cup sugar
• 2 tbsp salt
• 1 tbsp mustard seeds
• 1/2 tsp black peppercorns
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and crushed red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
2. While the brine is heating, pack sliced squash and smashed garlic into sterilized jars.
3. Once the brine is boiling, carefully pour it over the squash, making sure the squash is fully covered. Leave 1/2 inch headspace.
4. Seal the jars with lids and process in a boiling water bath for 15 minutes.
5. Allow the pickles to cool completely before storing. They will taste best after about 2 weeks, once the flavors have had time to develop.

These pickles are tangy, garlicky, and slightly spicy, making them an irresistible snack or a perfect accompaniment to any meal.

Summer Squash and Tomato Paste Canning

If you love making homemade sauces, this rich and flavorful tomato paste made with summer squash is a great way to preserve summer’s bounty.

It can be used in sauces, soups, or as a base for stews, offering a depth of flavor and a boost of nutrition.

Ingredients:

• 8 cups chopped tomatoes
• 4 cups chopped summer squash
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp dried basil
• 1 tbsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté onions and garlic until softened.
2. Add tomatoes, summer squash, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1-2 hours, stirring occasionally, until the mixture thickens.
3. Use an immersion blender to puree the mixture to your desired texture, or leave it chunky for a rustic paste.
4. Once the sauce has reached a paste-like consistency, ladle it into sterilized jars, leaving 1/2 inch headspace.
5. Seal jars with lids and process in a boiling water bath for 20 minutes.
6. Allow jars to cool and check for seals before storing.

This versatile tomato paste is a great way to incorporate summer squash into your pantry staples.

It adds richness to any recipe and can be used as a base for your favorite pasta sauces or soups.

Summer Squash and Apple Chutney

This delightful chutney combines the mild flavor of summer squash with the sweetness of apples and the tanginess of vinegar.

It’s perfect as a topping for grilled meats, as a side for curries, or served with cheese and crackers.

Ingredients:

• 4 cups grated summer squash
• 2 cups peeled and chopped apples (Granny Smith or other tart variety)
• 1 cup chopped onion
• 1/2 cup raisins
• 1/4 cup grated fresh ginger
• 1 1/2 cups white vinegar
• 1 cup brown sugar
• 1 tbsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt

Instructions:

1. In a large pot, combine all ingredients and bring to a boil over medium heat.
2. Reduce heat to low and simmer for 45-60 minutes, stirring frequently, until the mixture thickens and becomes jam-like in consistency.
3. Pour the hot chutney into sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 15 minutes.
4. Let the chutney cool completely, check the seals, and store in a cool, dark place.

This chutney is tangy, sweet, and a little spicy—perfect for pairing with meats, cheeses, or even as a sandwich spread.

It’s a great way to preserve summer flavors into the colder months!

Pickled Summer Squash with Dill and Garlic

These tangy and garlicky pickles are an easy and tasty way to preserve your summer squash. With fresh dill and garlic, they offer a classic pickle flavor with a mild crunch from the squash.

Serve them alongside sandwiches, burgers, or as a snack.

Ingredients:

• 8 cups sliced summer squash
• 6 cloves garlic, peeled and smashed
• 2 tbsp fresh dill (or 1 tbsp dried dill per jar)
• 2 cups white vinegar
• 2 cups water
• 1/4 cup sugar
• 1/4 cup salt
• 1 tbsp mustard seeds
• 1/2 tsp black peppercorns

Instructions:

1. In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a boil, stirring until sugar and salt dissolve.
2. While the brine is heating, pack sliced squash, garlic, and dill into sterilized jars.
3. Once the brine is boiling, carefully pour it over the squash in the jars, ensuring the squash is fully covered. Leave 1/2 inch of headspace.
4. Seal the jars with lids and process in a boiling water bath for 10 minutes.
5. Let the pickles cool completely, check for seals, and store in a cool, dark place. They will be ready to eat after about 2 weeks.

These pickles are tangy, flavorful, and the perfect addition to any meal.

The mild squash makes a great substitute for cucumbers in traditional pickles, offering a fresh twist on an old favorite.

Summer Squash Marinara Sauce

This savory, garden-fresh marinara sauce uses summer squash to add extra nutrients and texture.

It’s perfect for pasta, pizza, or as a base for other Italian dishes. You can enjoy this versatile sauce all year long.

Ingredients:

• 6 cups chopped summer squash
• 6 cups peeled and chopped tomatoes (or use crushed tomatoes)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp dried oregano
• 2 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sugar
• Salt and pepper to taste
• 2 tbsp bottled lemon juice (per pint jar)

Instructions:

1. In a large pot, heat olive oil and sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add summer squash and tomatoes, along with oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir to combine and simmer for 30 minutes, stirring occasionally.
3. Use an immersion blender to puree the sauce to your desired consistency (smooth or chunky).
4. Add lemon juice to each jar and ladle the hot sauce into sterilized jars, leaving 1/2 inch of headspace.
5. Wipe rims, seal with lids, and process in a boiling water bath for 20 minutes.
6. Let jars cool, check the seals, and store in a cool, dark place.

This marinara sauce is hearty, fresh, and full of flavor, thanks to the addition of summer squash.

It’s an easy way to sneak extra veggies into your meals while preserving the taste of summer.

Summer Squash and Corn Relish

This vibrant and colorful relish combines the sweetness of summer squash with fresh corn, making it a perfect complement to grilled meats, fish tacos, or served with cornbread.

The addition of mustard seeds and turmeric gives it a tangy and spicy kick.

Ingredients:

• 6 cups grated summer squash
• 2 cups fresh corn kernels (about 3-4 ears)
• 1 cup chopped onion
• 1/2 cup red bell pepper, chopped
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1 tbsp mustard seeds
• 1 tbsp turmeric
• 1 tsp ground ginger
• 1 tbsp salt
• 1/4 tsp ground black pepper

Instructions:

1. In a large pot, combine the grated squash, corn, onion, and bell pepper. Stir in the vinegar, sugar, mustard seeds, turmeric, ginger, salt, and black pepper.
2. Bring to a boil over medium heat and simmer for about 45 minutes, stirring occasionally, until the mixture thickens.
3. Ladle the hot relish into sterilized jars, leaving 1/2 inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 15 minutes.
4. Let the jars cool, check for seals, and store in a cool, dark place.

This relish is sweet, tangy, and a little spicy, making it a perfect addition to any meal, especially during the summer months.

It’s also great for adding to burgers, hot dogs, and sandwiches.

Summer Squash and Red Pepper Jelly

This vibrant jelly is made from summer squash and red bell peppers, offering a sweet, savory, and slightly tangy flavor.

It’s perfect as a condiment for grilled meats, cheese plates, or served on crackers with a dollop of cream cheese.

Ingredients:

• 4 cups grated summer squash
• 2 cups chopped red bell pepper
• 2 cups white sugar
• 1/4 cup bottled lemon juice
• 1/2 tsp salt
• 1 pouch fruit pectin (such as Sure-Jell)

Instructions:

1. In a large saucepan, combine the grated squash, red bell pepper, sugar, lemon juice, and salt. Stir to combine and bring to a boil over medium heat.
2. Once boiling, add the pectin and continue to boil for 2-3 minutes, stirring constantly.
3. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 5 minutes.
4. Let the jars cool completely, check for seals, and store in a cool, dark place.

This jelly adds a pop of color and a unique flavor to your pantry.

It’s a versatile addition to your table, perfect for both savory and sweet uses.

Summer Squash and Red Onion Marmalade

This sweet and savory marmalade is a great way to preserve the unique flavors of summer squash with a burst of color from red onions.

The marmalade pairs wonderfully with cheese, grilled meats, or served on crostini.

Ingredients:

• 4 cups grated summer squash
• 2 cups thinly sliced red onion
• 1 1/2 cups sugar
• 1/2 cup apple cider vinegar
• 1/4 cup bottled lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt

Instructions:

1. In a large pot, combine the grated squash, red onion, sugar, apple cider vinegar, lemon juice, cinnamon, ginger, and salt. Stir to combine.
2. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 45 minutes, stirring occasionally, until the mixture thickens to a marmalade consistency.
3. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes.
4. Let the jars cool, check for seals, and store in a cool, dark place.

This marmalade has a lovely balance of sweet, tangy, and spicy flavors, making it a perfect topping for meats or served with cheese.

It’s a sophisticated preserve that adds a unique twist to your canning collection.

Spicy Summer Squash Salsa

This zesty salsa is packed with fresh summer squash, tomatoes, and chilies for a tangy, slightly spicy kick.

It’s perfect for dipping with chips, topping tacos, or serving as a side with grilled meats.

Ingredients:

• 5 cups diced summer squash
• 2 cups diced tomatoes (fresh or canned)
• 1 cup diced red onion
• 2 jalapeño peppers, finely chopped (seeds removed for less heat)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 tbsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tbsp salt

Instructions:

1. In a large pot, combine the diced squash, tomatoes, red onion, jalapeños, cilantro, lime juice, cumin, chili powder, garlic powder, and salt.
2. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the salsa thickens slightly.
3. Ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 15 minutes.
4. Allow jars to cool completely, check the seals, and store in a cool, dark place.

This salsa is a flavorful way to use up your summer squash, with a fresh, bright taste that adds a zesty kick to any dish.

It’s also a great topping for grilled fish, meats, or tacos.

Summer Squash and Zucchini Pickles

These pickles combine summer squash and zucchini for a twist on the classic cucumber pickle.

With a blend of dill, garlic, and mustard seeds, they’re a crunchy, tangy, and flavorful snack or side dish.

Ingredients:

• 6 cups sliced summer squash
• 6 cups sliced zucchini
• 4 cloves garlic, peeled and smashed
• 2 tbsp dried dill (or 1 tbsp fresh dill per jar)
• 2 tbsp mustard seeds
• 1 tbsp coriander seeds
• 2 cups white vinegar
• 1 cup water
• 1/4 cup sugar
• 1/4 cup salt
• 1/2 tsp black peppercorns

Instructions:

1. In a large bowl, combine the sliced summer squash and zucchini. Sprinkle with salt and let sit for 1 hour to draw out excess moisture.
2. Rinse the squash and zucchini slices under cold water and drain thoroughly.
3. In a saucepan, combine vinegar, water, sugar, garlic, dill, mustard seeds, coriander seeds, and peppercorns. Bring to a boil and stir until the sugar dissolves.
4. Pack the squash and zucchini slices into sterilized jars, and pour the hot brine over the vegetables, leaving about 1/2 inch of headspace.
5. Seal with lids and process in a boiling water bath for 10 minutes.
6. Let the pickles cool, check the seals, and store in a cool, dark place. They’ll be ready to enjoy after 2 weeks.

These pickles are a great alternative to traditional cucumber pickles, with a mild and delicate flavor that pairs wonderfully with summer meals.

Summer Squash and Pineapple Relish

This sweet and tangy relish combines summer squash with the tropical sweetness of pineapple.

The combination is perfect for topping grilled meats, burgers, or even served alongside roasted vegetables.

Ingredients:

• 4 cups grated summer squash
• 2 cups finely chopped pineapple (fresh or canned)
• 1 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/4 cup white vinegar
• 1/2 cup sugar
• 1/2 tsp ground turmeric
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large pot, combine the grated summer squash, pineapple, red bell pepper, onion, vinegar, sugar, turmeric, ginger, salt, and black pepper.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 30-40 minutes, stirring occasionally, until the mixture thickens to a relish consistency.
3. Ladle the hot relish into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 15 minutes.
4. Let the jars cool completely, check for seals, and store in a cool, dark place.

This relish has a unique combination of sweetness and tang, making it a great accompaniment to meats, cheeses, or as a topping for sandwiches.

It’s a fantastic way to preserve the flavors of summer squash in a fun and flavorful way.

Summer Squash and Red Pepper Marmalade

This vibrant marmalade combines the natural sweetness of summer squash with the richness of red bell peppers and a hint of citrus.

It’s perfect for spreading on toast, pairing with cheese, or using as a glaze for meats.

Ingredients:

• 4 cups grated summer squash
• 2 cups red bell pepper, finely chopped
• 1 1/2 cups sugar
• 1/2 cup bottled lemon juice
• 1/4 cup fresh orange juice
• 1 tbsp finely grated orange zest
• 1/4 tsp ground ginger
• 1 pouch fruit pectin (like Sure-Jell)

Instructions:

1. In a large pot, combine the grated summer squash, chopped red pepper, sugar, lemon juice, orange juice, orange zest, and ginger. Stir to combine.
2. Bring the mixture to a boil over medium heat. Once boiling, reduce heat and simmer for about 20 minutes, stirring frequently, until the squash softens and the mixture thickens slightly.
3. Add the fruit pectin and stir, bringing the mixture back to a boil. Let it boil for 2-3 minutes, then remove from heat.
4. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes.
5. Let the jars cool, check for seals, and store in a cool, dark place.

This marmalade’s sweet and tangy flavor, with the added zest from citrus and ginger, is a delicious treat that pairs well with both savory and sweet dishes.

Summer Squash and Carrot Relish

This colorful relish blends the sweetness of summer squash with the earthiness of carrots and a zesty vinegar base.

It’s perfect for topping hot dogs, burgers, or serving alongside roasted meats.

Ingredients:

• 4 cups grated summer squash
• 3 cups grated carrots
• 1 cup chopped onion
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp salt

Instructions:

1. In a large bowl, combine the grated squash, grated carrots, and chopped onion. Sprinkle with salt and let sit for 1 hour to draw out excess moisture.
2. After an hour, rinse the mixture under cold water and drain well.
3. In a large pot, combine the squash-carrot mixture, vinegar, sugar, mustard seeds, celery seeds, turmeric, cinnamon, and cloves.
4. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally until the mixture thickens.
5. Ladle the hot relish into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 15 minutes.
6. Let the jars cool completely, check for seals, and store in a cool, dark place.

This relish offers a bright, tangy flavor that’s perfect for adding an extra punch to your dishes.

The addition of carrots gives it a nice texture and an extra bit of sweetness.

Summer Squash and Cranberry Chutney

This chutney is a delightful combination of the mild flavor of summer squash and the tartness of cranberries.

It’s sweet, tangy, and slightly spicy, making it an excellent accompaniment for turkey, chicken, or roasted vegetables.

Ingredients:

• 4 cups chopped summer squash
• 2 cups fresh or frozen cranberries
• 1 cup chopped onion
• 1/2 cup golden raisins
• 1/4 cup fresh ginger, minced
• 1 1/2 cups apple cider vinegar
• 1 cup brown sugar
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1 tbsp mustard seeds
• 1 tbsp salt

Instructions:

1. In a large pot, combine the summer squash, cranberries, onion, raisins, and ginger. Stir in the apple cider vinegar, brown sugar, cinnamon, cloves, allspice, mustard seeds, and salt.
2. Bring the mixture to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally, until the mixture thickens to a chutney consistency.
3. Ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 15 minutes.
4. Allow the jars to cool, check for seals, and store in a cool, dark place.

This chutney has a complex flavor profile, with the tartness of cranberries and the subtle sweetness of summer squash, making it a perfect condiment for meats or cheeses.

It’s an excellent way to preserve the flavors of fall and winter as well.