Assuming an approved recipe was used and they were properly processed then as long as the jars are still fully sealed, 2 years is no problem at all.

Many of us can on a 2 or 3 year cycle since decline over time is in appearance and quality, not safety.

Properly canned and processed foods have an unlimited shelf life in theory but most tend to accept the 5 year limit as beyond that time the quality as declined quite a bit for many things.

Dave

I should also mention that the yellow squash relish isn't very wet and loose. So the top layer turned a bit darker since it was even less wet. The relish isn't dry, just not as wet and loose as my cucumber relish. For instance, when I turn the jar over the squash relish doesn't move, whereas, the cumber relish swishes all around.

Just discard the discolored top part unless there are signs of mold then toss it all.

Next time you make it it needs to be much soupier. pack the jars so the relish can slowly slosh about in the jar.

Dave

Judydel: What recipe are you using for this yellow squash relish? Is it sweet or sour? It sounds interesting.
Deborah

I used Linda_Lou's zucchini relish recipe and substituted yellow squash. I'm in the process of making some right now.