10 c. ground squash (about 5 lbs.)
2 c. sweet red pepper
2 c. sweet green pepper

Grind the above on food chopper.

1/3 c. salt
1 tsp. turmeric
1 tsp. curry powder
1 tsp. celery salt
12 tsp. black pepper
1 tbsp. cornstarch
4 c. sugar
2 1/2 c. apple cider vinegar

Remove tips from squash. Do not peel, put squash, red and green peppers, onions and 1/3 cup salt in a large enamel or ceramic bowl. Mix well and let stand in refrigerator overnight.

Drain and rinse in cold water. Put in a large saucepan and add turmeric, curry powder, canning salt, black pepper, cornstarch and vinegar. Bring to a boil and boil 20 to 25 minutes, stirring constantly to keep from sticking. Process in a hot water bath 5 to 10 minutes.