Ingredients
10 cups shredded yellow summer squash (about 4 pounds)2 large onions, chopped1 large green pepper, chopped6 tablespoons canning salt4 cups sugar3 cups cider vinegar1 tablespoon each celery seed, ground mustard and ground turmeric1/2 teaspoon ground nutmeg1/2 teaspoon pepper
Preparation
In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat.
Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.
