10 c. chopped zucchini squash (with grinder)
5 tbsp. canning salt

Mix squash and salt. Let sit 8 hours or overnight. 1 tbsp. cornstarch 3 c. celery 1 tsp. black pepper 1 tsp. turmeric 1 red sweet pepper, chopped 5 c. white sugar 2 1/2 c. white vinegar

Rinse and drain squash after setting with salt. Add remaining ingredients and mix. Simmer 30 minutes (if too soupy, simmer longer). Pour into hot jars and seal. Makes 5 pints.

Great way to use big squash. Take out seeds before grinding, cut lengthwise. NOTE: This amount takes 5 or 6 large zucchini squash, cut out seeds.