Ingredients
10 cups zucchini, peeled & shredded
4 onions, chopped
2green 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 Splenda
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

Procedure
In a large bowl combine; Zucchini, onions, green Pepper, red pepper
And the salt Mix together cover and let stand over night.
Next day rinse, drain well and put into a large pot

Then add:
Mustard, garlic, cumin, vinegar, brown sugar, pepper Flakes, Cornstarch, nutmeg, pepper, tomatoes and tomato paste.

Bring to a boil and simmer for 15 minutes.
Water bath jars 20 mins.  OR Pressure Canner 15 minutes at 5# pressure

10-12 Pints