Squash Relish

Submitted By: Sherry Brown

Ingredients

• 8 cups chopped yellow squash
• 2 cups chopped onion
• 1 cup chopped bell pepper, (1/2 cup red, 1/2 cup green)
• 1 tablespoon salt or canning salt
• 31/2 cups sugar
• 2 cups vinegar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

1/4 teaspoon mace

1/4 teaspoon tumeric

Instructions

Combine chopped vegetables with salt and let stand two hours. Drain excess liquid. In a separate pan, combine sugar and remaining ingredients. Heat to boiling. Add drained vegetables and bring to a boiling point. Pack in hot sterile jars and seal with heated lids and rings. Turn jars upside down until cool. When jars are cooled, turn them right side up. Jars will be sealed.