Ingredients
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18 - 24
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8
-
2
-
2
-
10 - 12
-
3 - 4
-
2
-
1/2
-
2
-
4
-
2
-
2
-
4
-
2
-
2
Directions
Zucchini Salsa (Canned), 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 , Is this actually shelf-stable safe? I did not think there are any actually safe and tested recipes for zucchini salsa? If this is not safe, then you should not be pushing it as a canning recipe If it is, can you please cite where it was tested? Thanks!, Made this a few years ago to use some extra zucchini and we loved it Finally had a chance to make it again today after a couple of years without a garden, so I’m looking forward to enjoying it again I made a quarter recipe and it made about 4 1/2 pints
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Steps
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1
Done
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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. |
|
2
Done
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Caution: Do not Use an Aluminum Container For Soaking or Cooking -- the Speckle Ware Pans or Stainless Will Work Well. |
|
3
Done
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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. |
