12 cups of chopped Zucchini, seeds removed (can shred if you prefer the texture)
4 cups chopped yellow onion
2 cups chopped red pepper
2 cups chopped green pepper
2 jalapenos, chopped (remove rubs & seeds for mild taste)
¼ cup pickling salt
8 cups chopped tomatoes (can used canned dice, or fresh with skin removed)
1 cup brown sugar
2 cups pickling vinegar
2 tsp chili powder
2 Tbsp cornstarch
2 crushed garlic cloves (large)
2 tsp cumin
2 tsp dry mustard
2- 13oz cans of tomato paste
- Combine all ingredients in PART 1 in a bowl. Refrigerate for 3 hours or overnight.
- Once refrigerated, put in large colander or use cheese cloth over a pot to drain any juices. Leave in refrigerator for several hours. Discard juice.
- In a large pot combine chopped tomatoes, drained zucchini mixture, garlic and tomato paste.
- In a separate small bowl combine the brown sugar, spices and corn starch until mixed. Add pickling vinegar. Add to large pot with veggies.
- Bring pot to a boil, stirring frequently for 10 minutes. Then let summer for 1 hour, continuing to stir frequently.
- Place your clean glass jars, lids and rings into a large canning pot of boiling water. This will sanitize your jars to ensure a proper seal.
- Remove one jar at a time using tongs or a jar lifter. Be careful as they will be very hot to touch. Fill the jar with salsa leaving about ½” of space at the top.
- Wipe any excess salsa off the rim of the jar to ensure a proper seal. Place the sanitized lid and ring on top. Tighten as much as you can.
- Place back in boiling water bath for 30 minutes to.
- Repeat until all salsa is canned. Leave jars overnight to allow them to seal. You should hear popping noises when they seal. If not, you may have to re-can.