Zucchini Salsa, Canned

• 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. If 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.
5. Pour into sterilized jars and seal.
6. Water bath jars for 15 minutes if they have not sealed properly.

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