Sweet Summer Squash ChowChow

Yesterday, I made a new (to me) recipe called Sweet Summer Squash ChowChow.  I used Early Prolific Straightneck squash, which is yellow, and the recipe calls for tumeric.  As a result, this is one cheerful looking condiment!  I used about half the amount of ground pepper the recipe calls for; 1 Tbsp seemed like a lot and I worried that the resulting product who be too hot.  The recipe at the link states that it makes 9 pints.  It does not.  I think they meant 9 half-pints.  I ended up with 4 500-mL jars and a smidgen left over.

Sweet Summer Squash ChowChow


10 cups coarsely grated summer squash (zucchini, patty pan, or yellow)
4 cups chopped onion
1/4 cup salt
5 cups sugar
2 1/4 cups white vinegar (5% acidity)
1 tablespoon celery seeds
1 tablespoon ground turmeric
1 tablespoon freshly ground pepper

In a large bowl, mix the squash, onion, and salt. Cover and chill 8 hours or overnight. 

Transfer the mixture to a colander and rinse with cold water. Drain well and press dry between paper towels. 

In a large pot, combine the squash mixture, sugar, vinegar, celery seeds, turmeric, and pepper. Bring to a boil over medium-high heat, reduce to medium, and simmer 30 minutes, stirring frequently. 

Pack the hot chowchow into hot, sterile canning jars, filling to 1/2 inch from the rim. Wipe the rims with a sterile cloth and screw on metal canning lids and screw bands. 

Process 15 minutes in boiling water. (Adjust time to suit your elevation).