>From the Recipe Zaar website...


Zucchini Salsa, Canned

1¾ hours 1 hour prep 
10-12 Pints 

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

Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and 
the salt Mix together cover and let stand over night. 

Day two. 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, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes. 
Pour into sterilized jars and seal. Water bath jars if they have not sealed 
Rhonda G in Missouri
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