Mix together the zucchini, onion, red peppers, green peppers, jalapenos and pickling salt in a large bowl, covered and leave refrigerated overnight. The next morning drain and rinse well. This will remove a lot of the moisture from these veggies.

Add to the zucchini mixture the tumeric, cumin, nutmeg, garlic powder, ground pepper, chili peppers, dry mustard, brown sugar, vinegar, cornstarch and tomatoes. Pour into a large post and simmer for 30 min.

Heat the lids in boiling water for 5 min. Pour into sterilized jars to a 1/2" head space, wipe the tops clean with a clean cloth. Close with the rims to finger tip tight. Process in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft). Then turn off heat and let the jars sit in the hot water for 5 minutes.

Remove the jars to a tea towelled lined counter and let cool. You should hear a popping noise when they seal. If any don't seal place in the fridge and use within a week.

Canned salsa should be used within the year.