Posted By: Jesse Williams
If you have zucchini coming out of your garden like I do, this is a great way to preserve it for the winter. Credit goes to my big sister for sharing this recipe with me and answering all my canning questions, even at 10pm at night!
Ingredients:
PART 1:
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
PART 2:
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
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
PART 2:
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
Directions:
PART 1:
- 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.
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