Zucchini Salsa

10 c. chopped tomatoes
8 c. grated zucchini
4 c. chopped onion
2 c. chopped green pepper
4 yellow banana peppers (I've used canned, about 1/2 c.)
3 Tbs. salt (original recipe 5 Tbs)
2 tsp. cumin (original recipe 1 Tbs)
1 1/2 vc. vinegar (5% acidity)
1 Tbs. garlic powder
1 c. brown sugar
2 tsp. dry mustard
1/2 tsp. crushed red pepper (original recipe calls for 1 Tbs, too hot)
1 tsp. black pepper
2- 6 oz cans tomato paste
2 Tbs. cornstarch

(original recipe calls for 1 tsp. white pepper, 1 tsp. turmeric, and 4 dashes of tabasco, but that adds too much heat)

Mix, simmer for 30-60 minutes.
Process in a water bath for 30 minutes or 5 minutes at 5 lbs in a pressure cooker.

[from Heather Bosshart's friend]