Zucchini Salsa, Canned - cooking recipe

Ingredients
    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
Preparation
    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.

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