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Zucchini Salsa

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Servings: 10 500 ml jars
Course: Snack
Ingredients Method

Ingredients
  

  • 10 cups Shredded zucchini
  • 4 onions, chopped
  • 2 green peppers, chopped
  • 2 red peppers, chopped
  • 1/4 cup pickling salt
  • 1 tbsp pickling salt
  • 2 tbsp dry mustard
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 2 cups white vinegar
  • 1 cup brown sugar
  • 2 tbsp red pepper flakes
  • 1 tsp pepper
  • 5 cups chopped tomatoes
  • 2 5 oz cans of tomato paste
  • 2 tbsp cornstarch

Method
 

  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. Prepare sterilized jars, and waterbath canner.
    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, pepper, 1 tablespoon salt, tomatoes and tomato paste.
    Bring to a boil and simmer for 15 mins.
  3. Ladle salsa into hot sterilized jars. Waterbath can for 15 minutes.