2 lb. summer squash (about 4 medium)
2 c water
1 1/4 c sugar
1 c vinegar
1/2 tsp turmeric
1/2 ginger
1 tsp salt
1 tsp dry mustard
1 1/3 c sliced onion (about 1 small)

Peel, seed and cut squash into 1/2-inch cubes. Combine water, sugar, vinegar, turmeric, ginger, salt and dry mustard in a large sauce pot. Bring mixture to a boil. Add squash and onions; boil 10 minutes. Pack hot into hot jars, leaving 1/4-inch space. Adjust caps. Process 10 minutes in boiling water bath.

Yield: 4 half pints.