10 pint canning jars with new lids and rings
10 cups ground Zucchini Squash ~ include peeling; small to medium size works the best, remove the seeds.
4 cups ground sweet onions
1/2 cup chopped sweet red bell pepper
2 1/4 cups vinegar
6 cups sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 cup ground celery
1 tablespoon turmeric
2 tablespoons corn starch
1/2 cup salt
1/2 bag of ice cubes
In a large mixing bowl dump the 1/2 bag of crushed ice then sprinkle with the salt. In another bowl mix together the ground squash and onions. Lay the squash mixture into 2 large roasting pans, sprinkle ice over the squash & onions, let set over night.
In a large colander lined with cheese cloth fabric drain water off squash~ rinse ~ and drain again. In the large cooking pot mix squash, onions, & all other ingredients together. Cook on the stove top on medium heat for 45 minutes, stirring ever 10 minutes.
Meanwhile wash canning jars, set jars on a clean big bath towel for easy clean up. In a pot that will hold all the rings and lids cover with water; bring water to a boil. Ladle hot relish into canning jars. Wipe off the top of each jar with a clean hot cloth. Place hot rings and lids on jars. Tighten. Use boiling water bath to seal jars. 
 
Click below for directions;
Basic Canning ~ Boiling Water Bath   Or In the main Recipe Book ~ Pickles & Preserves.