8 c. unpeeled squash
1 c. chopped onion
2 c. red and green sweet peppers
1 tsp. canning salt

Mix first 4 ingredients together and let stand for 1 hour. Then boil the following items together for 5 minutes.

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

Add the squash mixture and bring to boil again and boil until squash is tender. Approximately 30 minutes.

Put in sterilized jars and seal. Pressure cook until pressure reaches 5 and cool for 1 hour.