Zucchini Salsa, Canned

By Bergy on August 29, 2001

Photo

Photo by Cookin-jo

 84 Reviews
  • timer
  • Prep Time: 1 hrs
  • Total Time: 1 hrs 45 mins
  • Yield: 10-12 Pints

About This Recipe

"This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes."

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

Directions

  1. 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. Day two.
  3. 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, tomatoes and tomato paste.
  4. Bring to a boil and simmer for 15 minutes.

Directions (cont.)

  1. Pour into sterilized jars and seal.
  2. Water bath jars for 15 minutes if they have not sealed properly.

Nutrition Facts

Serving Size: 1 (4248 g)

Servings Per Recipe: 1

Amount Per Serving
% Daily Value
Calories 211.9
 
Calories from Fat 15
51%
Amount Per Serving
% Daily Value
Total Fat 1.7g
2%
Saturated Fat 0.3g
1%
Cholesterol 0.0mg
0%
Sugars 34.9 g
Sodium 3826.5mg
159%
Total Carbohydrate 46.1g
15%
Dietary Fiber 6.0g
24%
Sugars 34.9 g
139%
Protein 5.4g
10%