8 large squash, chopped
5 medium onions, chopped
2 c. chopped red bell peppers
2 c. chopped green bell peppers
1/2 tsp. turmeric
2 Tbsp. salt
2 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
2 c. cider vinegar
Combine squash, onions, red peppers and green peppers in
large bowl. Add salt; mix well. Let stand for 1 hour. Drain and
Combine sugar, celery seed, mustard seed, turmeric and vinegar
in large saucepan. Bring to a boil. Add vegetable mixture; mix
well. Bring to a boil. Cook for 1 minute, stirring frequently.
Ladle into hot, sterilized jars, leaving 1/2-inch headspace.
Seal with 2-piece lids. Process in boiling water bath for 10
minutes. Yields 60 servings.
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