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SUMMER SQUASH RELISH 
20 med. size crookneck or zucchini squash
2 lg. onions
4 carrots
2 lg. red bell peppers, seeded
5 tbsp. salt
3 c. sugar
2 1/2 c. white vinegar
3 tsp. each ground nutmeg and turmeric
2 tsp. celery seed
1 tsp. each dry mustard and pepper

Finely chop squash, onions, carrots and peppers; combine vegetables in a 6 quart kettle. Cover with cold water and stir in salt. Cover and chill at least 4 hours or overnight. Drain vegetables, rinse and drain again. Add the sugar, vinegar, nutmeg, turmeric, celery seed, mustard and pepper. Simmer, uncovered, for 40 minutes or until thick; stir often. Ladle into 7 hot pint canning jars to within 1/2 inch of rim. Wipe rims clean; top with scalded lids and bands. Process in boiling water bath for 15 minutes. Cool; test for a seal. Makes 7 pints.

20 medium squash equals 12 cups chopped.

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