>From the Recipe Zaar website...
~~~~~
Zucchini Salsa, Canned
1¾ hours 1 hour prep
10-12 Pints
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
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, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars and seal. Water bath jars if they have not sealed
properly.
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Rhonda G in Missouri
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