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Ingredients:
- 8 cups sliced summer squash
- 2 cups sliced onion
- 1 tablespoon non-iodized salt
- 1 cup diced green bell pepper
- 2 cups cider vinegar
- 3 1/2 cups sugar
- 1 teaspoon celery seeds
- 1 teaspoon mustard seeds
Preparation:
Combine squash and onion. Sprinkle with salt and let stand 1 hour. Combine
green pepper, vinegar, sugar, seeds. Mix. Bring to boil.
Pack sterilized canning jars; seal and adjust rings.
Starting timer when water returns to a boil with jars in it, process for 5 minutes in a boiling-water canner, or 10 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 15 minutes.
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