Zucchini Salsa, Canned

By cwyorkiex3

Bergy's Note:
This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

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

Details

Servings 10
Adapted from food.com

Preparation

Step 1

1.Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

2.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, tomatoes and tomato paste.

3.Bring to a boil and simmer for 15 minutes.

4.Pour into sterilized jars and seal.

5.Water bath jars for 15 minutes if they have not sealed properly.