Zucchini Salsa (Canned)

Recipe by Tona C.
READY IN: 48hrs 20mins
SERVES: 60-72
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
  • CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
  • Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.
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