Zucchini Salsa, Canned
If you want this recipe HOT, add a dozen jalapenos. 10 cups zucchini, peeled and 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 2 tablespoons red pepper flakes 1 teaspoon nutmeg 1 teaspoon pepper 5 cups chopped ripe tomatoes 2 tablespoons cornstarch 1 12 ounce can tomato paste In a large bowl combine; Zucchini, onions, green and red peppers and salt. Mix together, cover;let stand over night.
The next day rinse, drain well; put into large pot; add salt, mustard, garlic, cumin, vinegar, pepper flakes,
cornstarch, nutmeg, pepper, tomatoes, tomato paste.Bring to boil; simmer 15 minutes. Blend to smooth with an immersion blender, if desired. Process in a boiling water bath for 15 minutes for half-pints and 20 minutes for pints.
Makes 14-16 Half-pints
2 comments:
Mama of 10 trying this out today. I am chopping rather than shredding, omitting the nutmeg, and using half the sugar due to family preference. But am super excited to try it out. Thanks for sharing
Monica, after the first batch, I edited the recipe to eliminate the sugar altogether. It was totally unnecessary! I hope you enjoyed making it!
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