Zucchini Salsa Canned Food

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ZUCCHINI SALSA, CANNED



Zucchini Salsa, Canned image

This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

Provided by Bergy

Categories     Vegetable

Time 1h45m

Yield 10-12 Pints

Number Of Ingredients 17

10 cups zucchini, peeled & 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
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste

Steps:

  • Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
  • Day two.
  • Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
  • Bring to a boil and simmer for 15 minutes.
  • Pour into sterilized jars and seal.
  • Water bath jars for 15 minutes if they have not sealed properly.

ZUCCHINI SALSA (CANNED)



Zucchini Salsa (Canned) image

This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court.

Provided by Tona C.

Categories     Vegetable

Time P2DT20m

Yield 15-18 pints, 60-72 serving(s)

Number Of Ingredients 18

18 -24 cups zucchini, chopped fine
8 medium sweet white onions, chopped fine
2 green bell peppers, chopped fine (remove veins and seeds)
2 red bell peppers, chopped fine (remove veins and seeds)
10 -12 small jalapeno peppers, chopped fine with seeds
3 -4 banana peppers, chopped fine with seeds
2 tablespoons minced garlic
1/2 cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

Steps:

  • 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.

ZUCCHINI SALSA FOR CANNING



Zucchini Salsa for Canning image

This has some zucchini in it for bulk (and to use up some loitering harvest) but it tastes like a really great tomato salsa. It uses mostly tomato so that it is safe to can in a water bath. You might want to don some plastic gloves to chop the hot peppers...my fingers are still burning 5 hours later! But it was all worth it.

Provided by Mudflower

Categories     Peppers

Time 1h15m

Yield 5-6 pint jars, 35 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.).

Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 281.5, Carbohydrate 6.7, Fiber 1.4, Sugar 4.1, Protein 1.2

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