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Zucchini Salsa, Canned

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“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.”
READY IN:
1hr 45mins
YIELD:
10-12 Pints
UNITS:
US

Ingredients Nutrition

Directions

  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. Day two.
  3. 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.
  4. Bring to a boil and simmer for 15 minutes.
  5. Pour into sterilized jars and seal.
  6. Water bath jars for 15 minutes if they have not sealed properly.

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