Stoney Creek Farm

• 10 cups grated zucchini
• 4 cups grated onion
• 1-2 grated green and red peppers
• 5 Tablespoons salt
• Mix together evenly and let stand over night (at least 12 hours)
• The next day;
  • Rince vegetables in cool and water and drain well.
  • in a large pot combine;
  • 5 cups sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1 teaspoon tumeric

After it is mixed evenly add 3 cups vinegar. Bring to a rolling boil. Add vegetables. Bring to a rolling boil, so that it continues to boil even with stirring. Boil for 3 minutes. Place in canning jars. Turn jars upside down.