30 c. shredded zucchini
9 grated onions
1 c. salt
13 1/2 c. sugar
1 tbsp. nutmeg
1 tbsp. dry mustard
1 tbsp. turmeric
1 tbsp. cornstarch
2 tbsp. celery salt
1 1/2 tsp. pepper
6 3/4 c. white vinegar
3 chopped red peppers
14 pt. canning jars

Slice zucchini lengthwise and remove seeds. Chop or grate in a food processor. Combine with onions and salt in large pot. Mix well. Cover and let stand overnight. Drain mixture; return to pot and cover with cold water; drain again. Then one handful at a time, squeeze water out and return to pot. Combine sugar with remaining dry ingredients; pour over zucchini. Add vinegar and peppers; mix well. Bring to a boil, then simmer for 30 minutes continuing to stir occasionally.

Sterilize jars and rings and fill with boiling water until relish is done. Fill jars with relish, leaving 1/4 inch head space. Seal with rings and lids. Place jars in hot water bath and process for 15 minutes.