Ingredients for Zucchini Salsa Canned
- 4 cups diced zucchini
- 1 medium onion (chopped)
- Green Peppers
- Red Peppers
- Pickling Salt
- Dry Mustard
- Garlic Powder
- 2 teaspoons ground cumin
- White Vinegar
- 1/4 cup packed brown sugar
- Red Pepper Flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 28 ounces canned crushed tomatoes
- 1 tablespoon cornstarch
- 2 tablespoons tomato paste
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How to Make Zucchini Salsa Canned
- **Day One: Prep the Zucchini:** In a large bowl, combine 4 cups diced zucchini, 1 medium onion (chopped), 1 green bell pepper (chopped), 1 red bell pepper (chopped), and 2 teaspoons salt. Mix well, cover, and let stand overnight.
- **Day Two: Cook the Salsa:** The next day, rinse the zucchini mixture thoroughly and drain well. Transfer to a large pot.
- **Add Seasoning:** Stir in 1/4 cup yellow mustard, 4 cloves minced garlic, 2 teaspoons ground cumin, 1/2 cup white vinegar, 1/4 cup packed brown sugar, 1/2 teaspoon red pepper flakes (or more, to taste), 1 teaspoon salt, 1 tablespoon cornstarch, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon black pepper.
- **Simmer the Salsa:** Add 28 ounces of canned crushed tomatoes and 2 tablespoons of tomato paste. Bring to a boil, then reduce heat and simmer for 15 minutes, or until slightly thickened, stirring occasionally.
- **Can the Salsa:** Carefully pour the hot salsa into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, apply lids and rings, and tighten according to manufacturer's instructions.
- **Process (Optional):** For added safety, process jars in a boiling water bath for 15 minutes after they are sealed. If jars have not sealed properly within 24 hours, refrigerate and consume within a week.
Nutrition Information (Approximate per serving)
Sodium
159 g
Sugar
139g
Fat
1g
Carbs
15g
