chop squash with food chopper. Add salt to squash and let stand overnight. Drain and rinse in cold water. Add onions, vinegar, sugar, dry mustard, turmeric, celery seed, mustard, pepper, red and green bell pepper to squash and boil for 20 minutes. Add 1 tablespoon cornstarch and boil for 10 minutes. Stir often to prevent sticking. Put in jars and seal. (use more cornstarch if desired to thicken relish)Makes 12 to 14 pints.