Zucchini Salsa
COOK
Anni Kolbe
Country
Canada
YIELDS
10 Servings
TOTAL TIME
1 hour 45 mins
Ingredients to make 5 litres
1.50 kg (10 cups) zucchini, peeled and shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
17 g (1 tbsp) salt
55 g (2 tbsp) dry mustard
2 cloves fresh garlic
9 g (1 tbsp) cumin
515 ml (2 cups) white vinegar
150 g (3/4 cup) brown sugar
2 hot peppers
3 g (1 tsp) nutmeg
3 g (1 tsp) pepper
1.20 kg (5 cups) chopped ripe tomatoes, blanched and skins peeled
16 g (2 tbsp) cornstarch
340 g (1.5 cups) tomato paste
Directions
In a large bowl, mix all ingredients. Bring to a boil and simmer for 15 minutes.
Pour into warm jars and seal.
3. Water bath jars for 15 minutes and make sure they are covered with 1 inch of water. Place on a wire rack on the counter and do not touch for 24 hours.
Warming your jars
Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180F/82C). Set screw bands aside. Heat SNAP LID sealing discs in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use. Alternatively, you can heat jars in the dishwasher until ready to use.
Sterilization will happen in the water bath while the jars are sealing.