Zucchini Salsa, Canned

Steps on how to prepare a Zucchini Salsa, Canned recipe

Time

1 hour 45 minutes

Servings

1

Calories

211.9

    Ingredients

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

    How to make it

  1. 1. STEP

    Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

  2. 2. STEP

    Day two.

  3. 3. STEP

    Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.

  4. 4. STEP

    Bring to a boil and simmer for 15 minutes.

  5. 5. STEP

    Pour into sterilized jars and seal.

  6. 6. STEP

    Water bath jars for 15 minutes if they have not sealed properly.

    Ingredients

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

    Tags

    CANADIAN

    FREE OF...

    WEEKNIGHT

    CANNING

    < 4 HOURS

    EASY

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