Zucchini Salsa (Canned)
Recipe: #5976
July 21, 2012
Categories: Tomato, Canning/Preserving, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, Sunday Dinner Fat Free, Gluten-Free, Kosher, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, more
"This salsa is so good. The recipe has travelled from friend to friend many times over. I could not belive how delicious it is and how wonderful to use up all those Zucchinis and garden tomatoes. If you want a hot salsa add a dozen or so chopped jalapenos, leave the seeds in. I don't waterbath the recipe - I just make sure the jars are well sterilized and that they have sealed properly. I have kept a couple of jars for 2 years with no problem. If you feel better waterbathing do it for 15 minutes The recipe is a two day process."
Ingredients
Nutritional
- Serving Size: 1 (346 g)
- Calories 149.3
- Total Fat - 1.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 2987.1 mg
- Total Carbohydrate - 32.2 g
- Dietary Fiber - 4.1 g
- Sugars - 24.7 g
- Protein - 3.3 g
- Calcium - 55 mg
- Iron - 1.5 mg
- Vitamin C - 79 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Day one: In a large bowl combine the zucchini, onions, green pepper, red pepper and 1/4 cup pickling salt, mix together, cover and let it sit over night
Step 2
Day two: Rinse and drain well, put into a large pot add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 tablespoon pickling salt, cornstarch, nutmeg, tomatoes and tomato paste. Stir to mix well
Step 3
Bring to a boil and simmer for 15 minutes -keep it at a boil while you fill the jars
Step 4
While it is at a boil pour into sterilized pint jars. Make sure that the jar rims are clean so they seal completely
Tips
No special items needed.