Zucchini Salsa

10 c peeled and shredded, Zucchini about 6-8 (great use for the wonderful zucchini from The Farm)
4 onions, diced (I used 2 red and 2 walla walla, use what fancies you)
4 c green bell peppers, (great use for Old Paths peppers, mmm)
1/4 c canning salt

Place all zucchini, onions and bell peppers in a large stock pot. Sprinkle 1/4 c salt and stir to combine, place a lid on. Let stand over night.

Pour zucchini mix in a strainer and rinse well. Allow to drain for 30 minutes.

Place back in a large pot add in the following:

1 1/2 c white sugar
1 1/2 c brown sugar
1 tbsp canning salt
2 tbsp dry mustard
1 tbsp garlic powder
1 tbsp cumin
2 c white vinegar
2 tbsp red pepper flakes
1 tsp ground nutmeg
1 tsp fresh black pepper
5 c chopped and cored tomatoes
1 1/2 c tomato paste
4 tbsp flour
1 bunch of The Farm Cilantro, finely chopped

Stir to combine well. Bring to boil, then  simmer for 15 minutes , stirring often to prevent scorching.

Pour into hot sterilized jars (will yield about 10-12 pints) leaving 1/4 inch head space. Place lid and rim on jar, just finger tight. Water bath for 15 minutes.