Yellow Summer Squash Relish

• 10 cups shredded yellow summer squash (about 4 pounds)
• 2 large onions, chopped
• 1 large green pepper, chopped
• 6 tablespoons canning salt
• 4 cups sugar
• 3 cups cider vinegar
• 1 tablespoon each celery seed, ground mustard and ground turmeric
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pepper

1. In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
2. 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.
3. Carefully ladle hot mixture into six 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.
4. 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.

onions, green pepper, canning salt, sugar, cider vinegar, celery, ground nutmeg, pepper

Taken from www.tasteofhome.com/recipes/yellow-summer-squash-relish/ (may not work)