Canned Zucchini - cooking recipe

Ingredients

10 c. ground, peeled zucchini
5 onions, ground
4 Tbsp. canning salt (not iodized)
1 red and 1 green bell pepper, chopped (if no red, use 2 green peppers)
2 1/2 c. plain red vinegar (apple cider)
5 c. sugar
1 Tbsp. prepared mustard
1 Tbsp. turmeric
1 Tbsp. cornstarch
2 tsp. celery seed
1/2 tsp. black pepper

Preparation

Grind zucchini and onions in food processor and mix with salt.
Let stand overnight.
Next day drain and squeeze dry.
Mix all with drained zucchini.
Cook 15 minutes.
Pack in jars.