Zucchini Salsa for Canning
- Ready In:
- 1hr 15mins
5-6 pint jars
- 1 large zucchini, shredded
- 10 cups tomatoes, peeled and roughly chopped
- 2 onions, diced
- 2 anaheim chilies, seeded and diced
- 4 jalapeno peppers, seeded and diced
- 2 fresh cayenne peppers, seeded and diced
- 5 teaspoons garlic (about 4 large cloves, minced)
- 12 ounces tomato paste
- 1 tablespoon canning salt (to taste)
- 1 tablespoon cumin
- 1 teaspoon ground mustard
- 1⁄2 teaspoon nutmeg
- 1 teaspoon black pepper
- 2 tablespoons sugar (can use brown sugar or agave syrup too, to taste)
- 1 tablespoon cornstarch
- 3⁄4 cup white vinegar
- Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
- Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
- Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude---you can learn about this at The National Center for Home Food Preservation's web site.).
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