12 c. squash
4 c. onions
3 c. sugar
5 tbsp. salt
2 tbsp. cornstarch
3/4 tsp. nutmeg
1/2 tsp. red pepper
3 tbsp. reg. mustard
2 tbsp. celery seed
2 tsp. turmeric
3 bell peppers
2 1/2 c. white vinegar

Blend squash, onions and peppers. Add salt. Let set overnight. Wash real well and drain. Add all ingredients and cook for 20 minutes, then seal.