10 c. ground zucchini squash
4 c. ground onion
5 tbsp. salt

Put in kettle, mix well and let stand overnight. Drain and rinse in cold water. Drain again and add remaining ingredients.

2 1/4 c. sugar
1 tbsp. nutmeg
1 tbsp. turmeric
4 1/2 c. sugar
1 tbsp. dry mustard
1 tbsp. cornstarch
2 tsp. celery salt or whole celery seed
1 red and 1 green pepper, chopped fine

Bring to a boil. Simmer uncovered, stirring occasionally for 30 to 45 minutes or until desired consistency. Seal in pint jars. Can process 5 minutes in hot water bath.