Canned Zucchini Salsa

10 cups zucchini, peeled & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste
Directions:

1
Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2
Day two.
3
Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
4
Bring to a boil and simmer for 15 minutes.
5
Pour into sterilized jars and seal.
6
Water bath jars for 15 minutes if they have not sealed properly.

Read more at: http://www.food.com/recipe/zucchini-salsa-canned-11217?oc=linkbackZ