Zucchini Salsa
Canned Found on Food.com by Bergy
* 10 cups zucchini, peeled & shredded
* 4 onions, chopped
* 2 green peppers, chopped
* 2 red 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
* 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, 1 tablespoon salt, tomatoes and tomato paste.
* Bring to a boil and simmer for 15 minutes.
* Pour into sterilized jars and seal.
* Water bath jars for 15 minutes.
DIRECTIONS
* 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, 1 tablespoon salt, tomatoes and tomato paste.
* Bring to a boil and simmer for 15 minutes.
* Pour into sterilized jars and seal.
* Water bath jars for 15 minutes.
