No-Salt Curried Squash Relish

• 4 lb. yellow or green summer squash
• 4 red peppers
• 2 onions
• 3 c. dark brown sugar
• 3 c. cider vinegar
• 3 Tbsp. curry powder
• 2 tsp. mixed pickling spice (tie in spice bag)
• 1/2 c. cornstarch
• 1 c. water

1. Grate, grind or finely chop the squash, peppers and onions.
2. A food processor works well for this step.
3. In a large saucepan, combine the vegetables, sugar, vinegar and curry powder.
4. Drop in spice bag.
5. Bring to boil.
6. Combine cornstarch and water; stir to remove lumps.
7. Stir the cornstarch mixture into boiling vegetable mixture.
8. Cook until the syrup thickens and appears almost clear, about 5 minutes.
9. Remove spice bag.
10. Pack the relish into clean, hot pint jars, leaving 1/2-inch headspace.
11. Seal.
12. Process in a boiling water bath canner for 10 minutes.
13. Cool undisturbed for 24 hours.

red peppers, onions, dark brown sugar, cider vinegar, curry powder, mixed pickling spice, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852236 (may not work)