6-10 zucchini (enough to make 10 c. ground squash)
4 lg. onions, peeled and ground
5 tbsp. salt
2 1/4 c. vinegar
6 c. sugar
2 tbsp. celery seed
1 red pepper, ground
1/2 tsp. pepper
1 tsp. nutmeg
1 tsp. dry mustard
1 tsp. turmeric
4 ground green peppers

Mix squash, onions, and salt in large bowl and let stand overnight. Wash in cold water and drain well. Combine spices, vinegar, and sugar. Pour squash mixture and peppers into large kettle and add spice mixture. Cook for 30 minutes over medium low heat, stirring occasionally. Pour into clean, hot pint or half pint jars. Place canning lids on jars and seal. Yield: 7 pints.