Zucchini Salsa (Canned)

12
Servings
2d
Prep Time
15m
Cook Time
2d 15m
Ready In


"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."

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related

Gerry

AWESOME SALSA!! Had a bumper crop of zucchini, couldn't resist giving this recipe a try. My fist Zucchini salsa and so not my last, love, love, love this salsa. Everyone tasting it agrees this is one terrific tasting jar of awesomeness, I could eat it with a spoon! The recipe has begun it's travels through the prairies. This past weekend daughter canned 18 jars. I have a couple of boxes of ripening tomatoes in the garage and plenty of zucchini to be making another batch or two. That should assure having plenty to share with family and friends.

review by:
(26 Sep 2013)

Axe

This is the first Zucchini Salsa I've made. It turned out nice and spicy, but I forgot to add in some jalapenos. I made 1.5x the recipe and ended up with 13 pints. Will definitely make again and we will up the garlic for sure. Thanks for posting!

review by:
(19 Sep 2012)