Ingredients for Zucchini Salsa Canned
- 4 cups thinly sliced zucchini
- Sweet White Onions
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and minced (adjust to taste)
- 1/2 cup banana peppers, sliced
- Garlic
- Pickling Salt
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 cup white vinegar
- 1/2 cup packed brown sugar
- 1-2 teaspoons red pepper flakes (or more, to taste)
- 1 teaspoon ground black pepper
- Tomatoes
- 1/2 cup tomato paste
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How to Make Zucchini Salsa Canned
- Day 1: In a large stainless steel or glass bowl, combine:
- 4 cups thinly sliced zucchini
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and minced (adjust to your spice preference)
- 1/2 cup banana peppers, sliced
- 4 cloves garlic, minced
- 1/2 cup pickling salt
- Mix well, cover, and let stand overnight in the refrigerator.
- Day 2: Rinse the zucchini mixture thoroughly under cold water. Drain very well.
- Transfer to a large, non-reactive (stainless steel or enamel) pot.
- Add the following ingredients:
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 cup white vinegar
- 1/2 cup packed brown sugar
- 1-2 teaspoons red pepper flakes (or more, to taste)
- 2 tablespoons pickling salt
- 1 teaspoon ground black pepper
- 2 cups chopped ripe tomatoes
- 1/2 cup tomato paste
- Bring to a rolling boil, then reduce heat and simmer for 15 minutes, stirring frequently to prevent sticking.
- Carefully ladle the hot salsa into sterilized canning jars, leaving 1/2 inch headspace.
- Process in a boiling water bath for 15 minutes. Ensure jars are completely submerged during processing.
- Remove jars and let cool completely. Check seals; they should pop inwards. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
44g
Fat
0g
Carbs
4g
