Best 2 Zucchini Salsa Canned Recipes

Zucchini salsa canned is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. Whether you're looking for a tangy topping for tacos, a refreshing dip for chips, or a flavorful addition to your favorite sandwich, zucchini salsa canned is a great option. With its bright flavor and crisp texture, this salsa is sure to be a hit at your next party or potluck.

Let's cook with our recipes!

ZUCCHINI SALSA, CANNED

Zucchini Salsa, Canned image

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.

Provided by Bergy

Categories Vegetable

Time 1h45m

Yield 10-12 Pints

Number Of Ingredients 17

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

Steps:

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.

ZUCCHINI SALSA (CANNED)

Zucchini Salsa (Canned) image

This is a delicious salsa recipe that my sister-in-law and I have adapted to a flavor combo that we like. It's thick and crunchy with fresh garden veggies. Each bite will start with a slightly sweet taste which is followed by a slow burst of heat. You can add more chopped ripe tomatoes to make it thinner or more jalapeno peppers or red pepper flakes to give it the heat explosion that you desire. From the kitchens of Michele Harvey Thornburg and Tona Thornburg Court.

Provided by Tona C.

Categories Vegetable

Time P2DT20m

Yield 15-18 pints, 60-72 serving(s)

Number Of Ingredients 18

Ingredients

18 -24 cups zucchini, chopped fine
8 medium sweet white onions, chopped fine
2 green bell peppers, chopped fine (remove veins and seeds)
2 red bell peppers, chopped fine (remove veins and seeds)
10 -12 small jalapeno peppers, chopped fine with seeds
3 -4 banana peppers, chopped fine with seeds
2 tablespoons minced garlic
1/2 cup pickling salt
2 tablespoons pickling salt
4 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons cumin
4 cups white vinegar
2 cups brown sugar
2 tablespoons red pepper flakes
2 teaspoons ground black pepper
6 -8 cups chopped ripe tomatoes
24 ounces tomato paste

Steps:

Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

Tips:

Choose the right zucchini: Use fresh, firm zucchini for the best flavor and texture. Avoid zucchini that is too large or has blemishes.
Prepare the zucchini properly: Wash the zucchini thoroughly and trim the ends. Cut the zucchini into small pieces, about 1/4-inch thick. This will help the zucchini cook evenly and absorb the flavors of the other ingredients.
Use a variety of ingredients: Feel free to experiment with different ingredients to create a salsa that suits your taste. Some good additions include tomatoes, onions, jalapeños, cilantro, and lime juice.
Don't overcook the salsa: Zucchini salsa is best when it is cooked just until the vegetables are softened but still retain their鮮豔明亮vibrant color. Overcooking the salsa will make it mushy and bland.
Use the salsa immediately or store it properly: Zucchini salsa can be served immediately or stored in the refrigerator for up to a week. You can also freeze the salsa for up to 3 months.

Conclusion:

Zucchini salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to use up zucchini from your garden, and it is also a healthy and flavorful addition to your meals. So next time you are looking for a new and exciting way to enjoy zucchini, give this recipe a try!