Description
A flavorful and safe home-canned salsa made with garden-fresh zucchini, tomatoes, peppers, and spices. This recipe is perfect for preserving summer produce using the water bath canning method.
Ingredients
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12 cups grated zucchini
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12 cups chopped fresh tomatoes
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2 cups diced onion
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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3–4 jalapeños, diced
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3½ tbsp canning salt
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1 tsp each of: turmeric, cumin, garlic powder, black pepper
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1–2½ tbsp crushed red chili peppers
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1 tbsp mustard seeds
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1½ cups light brown sugar
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2 cups white vinegar (5% acidity)
Instructions
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Grate zucchini and drain excess moisture.
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Dice tomatoes, onions, and peppers.
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Combine all ingredients in a large pot with spices and vinegar.
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Bring to a boil, then simmer for 45–60 minutes until thickened.
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Ladle hot salsa into sterilized jars, leaving ½ inch headspace.
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Process in a water bath canner: 15 minutes for pints, 20 minutes for quarts.
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Cool jars on a towel-lined surface and check for seals.
Notes
- Optional: Soak zucchini in salt and drain to reduce excess water.
- Adjust spice to taste by modifying jalapeños and chili flakes.
- Yields approximately 7–8 pint jars.
- Always use 5% acidity vinegar for safe canning.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Condiments, Canning
- Method: Water Bath Canning
- Cuisine: American