Zucchini Salsa Recipe For Canning

Zucchini Salsa Home Canned Our Future Homestead

WebJul 6, 2019 · Day 1 involves most of the chopping time. Day 1. In a large stock pot combine the zucchini, onions, green and red peppers, and the …

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1. This is a two day process so be sure to look ahead at the directions carefully since you don't need all the ingredients the first day. Day 1 involves most of the chopping time.
2. In a large stock pot combine the zucchini, onions, green and red peppers, and the salt. Mix them together well. Cover with a lid and let it sit out on your counter overnight. I usually stir several times before going to bed.
3. Rinse the mixture and let it drain well. Place it back in the large stockpot.Add the mustard, garlic, cumin, vinegar, brown sugar, pepper flakes or jalapeño, salt, cornstarch, nutmeg, pepper, fresh tomatoes, and tomato paste. Bring to a boil and then lower the temperature to simmer for about 15 minutes. Depending on what type of tomatoes you used and how juicy they are, you might want to cook it down a little more or add some water if you think it looks too dry. Just depends on how you like your salsa. This is where we usually dip some chips into the warm salsa and try not to stuff our faces with it all at that moment. This is also were we should be getting our sterilized canning jars ready to pour the warm salsa into so we can water bath can them! Now, go ahead and water bath can the salsa for 15 minutes.

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