Best 2 Zucchini Salsa Canned Recipes

Zucchini salsa is a refreshing and flavorful condiment that can be enjoyed with a variety of dishes. Made with fresh zucchini, tomatoes, onions, and peppers, it has a crisp texture and a slightly sweet taste. This salsa is also very versatile and can be made with a variety of different ingredients, such as corn, black beans, or avocado. Whether you are looking for a healthy snack or a tasty addition to your next party, zucchini salsa is sure to please.

This article provides three delicious recipes for zucchini salsa. The first recipe is for a classic zucchini salsa that is made with fresh zucchini, tomatoes, onions, and peppers. The second recipe is for a spicy zucchini salsa that adds a bit of heat to the classic recipe. The third recipe is for a creamy zucchini salsa that is made with avocados and sour cream. All three recipes are easy to make and can be ready in just a few minutes. So grab your ingredients and get ready to enjoy some delicious zucchini salsa!

Here are our top 2 tried and tested 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: Select small to medium-sized zucchini that are firm and free of blemishes.
Canned or Fresh Tomatoes: Both canned and fresh tomatoes can be used. If using canned, choose a good quality brand of diced tomatoes.
Add More Spice: For a spicier salsa, add diced jalapeños or chili peppers.
Fresh Herbs: Use fresh cilantro and lime juice for the best flavor.
Canning Process: Follow the recipe's instructions for the canning process carefully to ensure safe and proper preservation.
Storage: Store the canned zucchini salsa in a cool, dark place for up to a year.

Conclusion:

Creating delicious and shelf-stable zucchini salsa is a rewarding and versatile way to preserve summer's bounty. With careful preparation, precise measurements, and proper canning techniques, you can enjoy this tangy and savory salsa all year long. Experiment with different spices, herbs, and additional vegetables to customize the salsa to your taste preferences. Whether served as a dip, condiment, or ingredient in various dishes, this canned zucchini salsa adds a burst of flavor to any culinary creation.