10 c. chopped zucchini or yellow summer squash
4 c. finely chopped onions
2 green bell peppers
2 red bell peppers
1/3 c. canning salt
1/4 tsp. turmeric
1 tsp. nutmeg
1 tsp. celery seed
1 tsp. red pepper
1 tbsp. cornstarch
1 1/2 c. vinegar
4 1/2 c. sugar

Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes.

Makes 6 pints.