Zucchini Salsa for Canning Recipe

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Ingredients:

Serving

1 large zucchini, shredded
10 cups tomatoes, peeled and roughly chopped
2 onions, diced
2 anaheim chilies, seeded and diced
4 jalapeno peppers, seeded and diced
2 fresh cayenne peppers, seeded and diced
5 tsp garlic (about 4 large cloves, minced )
12 oz tomato paste
1 tbsp canning salt (to taste)
1 tbsp cumin
1 tsp ground mustard
1/2 tsp nutmeg
1 tsp black pepper
2 tbsp sugar (can use brown or agave syrup too, to taste)
1 tbsp cornstarch
3/4 cup white vinegar

Directions:

Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude-you can learn about this at The National Center for Home Food Preservation's web site.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	446.85 Kcal (1871 kJ)
Calories from fat	9.56 Kcal
		% Daily Value*
Total Fat	1.06g	2%
Sodium	1073.67mg	45%
Potassium	4229.01mg	90%
Total Carbs	96.82g	32%
Sugars	61.09g	244%
Dietary Fiber	19.91g	80%
Protein	18.63g	37%
Vitamin C	209.6mg	349%
Iron	7.5mg	42%
Calcium	235.2mg	24%

Amount Per 100 g
Calories	33.51 Kcal (140 kJ)
Calories from fat	0.72 Kcal
		% Daily Value*
Total Fat	0.08g	2%
Sodium	80.52mg	45%
Potassium	317.16mg	90%
Total Carbs	7.26g	32%
Sugars	4.58g	244%
Dietary Fiber	1.49g	80%
Protein	1.4g	37%
Vitamin C	15.7mg	349%
Iron	0.6mg	42%
Calcium	17.6mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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