This week's cookbook is The Foxfire Book of Appalachian Cookery edited by Linda Garland Page and Eliot Wigginton
Squash Relish
Chop very fine by hand or in the blender the following ingredients:
12 cups squash (6 to 8 medium sized squash)
4 cups onion (6 to 8 large onions)
1 sweet green pepper
1 sweet red pepper
5 pounds salt
Mix and let set overnight. In the morning put in a colander and run water over it. In a large saucepan mix the following:
2 1/2 cups vinegar
6 cups sugar
1 tablespoon dry mustard
3/4 teaspoon nutmeg
3/4 tablespoon flour or cornstarch
3/4 teaspoon turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon black pepper
Let this cook until it begins to thicken, then add the squash mixture and let boil slowly for 30 minutes. Put in jars and seal. Process 10 minutes in boiling water bath.
YIELD: 8 pints
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