8 c. sliced yellow squash
2 c. sliced onion
3 bell peppers, cut in bite-size pieces

Sprinkle 3 tablespoons of canning salt over this and stir. Let sit 1 hour, stirring once in a while.

Combine: 2 1/2 c. sugar 1 tsp. mustard, prepared 2 tsp. mustard seed 2 tsp. celery seed 1/2 tsp. turmeric

Bring this to a boil. Add drained squash onions and peppers. Simmer until hot. Pack in jars and seal.