I have used this recipe several times and it is a hit! However, I must warn everyone that the cooking/canning times given do NOT meet USDA-recommended standards for safety! This tomato-vinegar-zucchini mixture is probably safe enough to do a hot water bath for 40 minutes in pints and 45 minutes in quarts, but it is by NO MEANS safe to shelf in room temperature with a mere cooling-seal, or only 15 minutes of processing. Please consider changing your directions appropriately. Today's tomatoes are not as acidic as they were when your ancestors were canning them, and adjustments must be made accordingly. Adding too much zucchini in proportion to tomatoes and paste also alters the acidity. Please research this to ensure you have the acidity required for a water bath canner, and if not, then it should be pressure-canned.
We were able to get 3 10 lb zucchini's my in-laws garden. Put them in suitcase from WI to MA. One zucchini yields about 16 cups (1,5 batch). So the changes were 1.25c Brown sugar, and only 1T of cornstarch. (our first batch we made in WI using 2T was way to thick). We added 1/2c fresh cilantro rough chopped, 6 jalapenos and left everything the same in proportions. We like it spicy. The sweetness is very noticeable almost immediately and the kick on this salsa is at the end. Spicy but not too spicy. We were able to make 12 pints of salsa. For our remaining batches (2 more zucchini) we will cut the brown sugar down to 1/2-3/4c. So another change we will make is to add a habanero or scotch bonnet for that fruity fiery hit that mellows at the end.
this came out great, but i modified it some. I added 4 ears of corn and i used 5 hot peppers, the small ones from the garden along with about 5 mini sweat peppers, yellow and red. What a great way to use all the extra zucchini in the garden. I will make this one again, as the flavor was wonderful
It is very good, but I'd call it a great hot relish instead of salsa. For my liking the next time I make it, I will eliminate the nutmeg sugar and vinegar, add cilantro and a few fresh hot peppers, of choice. Thanks for sharing.
I have been making this recipe for 5 years. We love it. I follow the ingredients list with no deletions. I dice the zucchini, skin on. I used pre-diced garlic that I buy in large containers from Costco. These changes just make my prep time shorter. If I happen to have a jalapeno I will throw it in. The best thing about this salsa is that the work is spread over two days. I have found that if I just cannot get back to it the next day it saves well in the fridge. I have actually had a few batches where I didn't get back to cook and can it for a week and all was well. :)
This is a great way to use up all that garden zucchini. I made this yesterday taking into account some of the other reviews. I added some fresh oregano and cilantro, otherwise following the recipe as written. It was a great blend of flavors.
I made this last year and it has been gone since January :(. I just made my first batch of the year and excited to have enough tomatoes for another. I have also mixed it in with my chili and it was the best chili I ever made.
Great recipe!! I didn't use the second tablespoon of salt and also added one hot pepper and two shakes of Tabasco Sauce to the batch as it was cooking. I didn't need to add the Tabasco! It's right on the edge of being too hot...which is perfect!! I love the combination of hot, sweet, tangy. Thanks for posting this!!!
This salsa was A LOT of work!!!!!<br/>But so worth it. My whole family loved it.<br/>Good use of all my garden veggies..
We were given one HUGE zucchini and needed a way to use it up. Since there's only 2 of us in this house new canning was the way to go. When I saw this knew I had to try it and Bergy's I knew it'd be good. Well I was right, it's fairly straight forward with clear directions and turned out great - I did add a jalapeno with seeds to spice it up a little and love the outcome. The house smelled wonderful as it simmered. I followed your directions to the letter (except for only adding ONE jalapeno) and the spices were all the perfect compliment to this salsa. I can see so many uses for it - on eggs in the morning, as a dip for appetizers, from now on I'm pulling this one out every year come harvest time.