Keeping squash relish from oxidizing

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kathy_ann Judsonia, AR(Zone 7b) Jun 21, 2014

I canned some squash relish last year and threw it out because it turned gray. How can I keep that from happening if I want to try it again?

Ascorbic acid? howmuch per quart.
or Citric acid, which works better. or should I use both.

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