Squash Pickles

8 c. sliced yellow squash
2 c. sliced onions (rings)
1 tbsp. uniodized salt
1 c. green peppers, sliced
2 c. apple cider vinegar
3 ½ c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine squash and onions; sprinkle with salt, let set 1 hour. Combine green peppers, sugar, vinegar, celery seed and mustard seed. Bring to a boil.

Pack squash and onions in jars. Cover with vinegar mixture and seal jars. Boil jars in water for 5 minutes. (Up to the neck with water.)

Persimmon Jelly

1 c. water
1 tangerine
1 lemon
3 c. sugar
1 pkg. Sure Jell

Take wild persimmon, wash and cover with water. Bring to a boil and cook until tender. During cooking, add water as needed to avoid burning. Remove from heat and strain through colander or cloth. To each cup of persimmon pulp add the above ingredients.

Mix Sure Jell with pulp, water, juice of lemon and tangerine; bring to boil over high heat, stirring occasionally. At once, add sugar. Bring to rolling boil and cook 1 minute. Remove foam and fill glasses immediately.