No-Salt Curried Squash Relish - cooking recipe

Ingredients

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

Preparation

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