6 lg. squash
4 lg. onions
2 bell peppers
3 to 4 red hot peppers
1 bag carrots
1/4 c. canning salt

Grind all ingredients in food processor and sprinkle salt over and let stand for 1 hour. Drain well. Bring to a boil

2 c. vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. turmeric

Add squash mixture to liquid above and boil for 4 minutes. Put in jars and seal.