10 c. ground squash, peel and seed
4 c. ground onion
5 tbsp. salt

Mix together. Let stand overnight - rinse. Then add:

2 ground green peppers
2 1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. pepper
2 tbsp. cornstarch
6 c. sugar
1 tsp. turmeric
2 tsp. celery seed
2 tsp. alum

Cook together for 30 minutes and can while scalding hot.