Go Back
–+ servings
Zucchini Salsa Canning

Zucchini Salsa Canning: A Sweet Summer Harvest Delight

Zucchini Salsa Canning is a sweet and spicy way to preserve summer’s harvest, transforming surplus zucchini into a delicious home preserve.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 8 cups
Course: Sauces
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salsa
  • 12 cups Grated Zucchini This is the star ingredient that forms the base.
  • 2 cups Diced Onion Adds sweetness and aromatic flavor.
  • 1 whole Chopped Green Pepper Can substitute with poblano for a richer taste.
  • 1 whole Chopped Red Pepper Enhances sweetness and visual appeal.
  • 3-4 whole Diced Jalapeno Peppers Adjust based on heat preference.
  • 12 cups Chopped Fresh Tomatoes Use overripe tomatoes to avoid waste.
For the Seasonings
  • 3.5 TBSP Canning Salt Preserves flavors without iodine.
  • 1 tsp Turmeric Adds color and earthy flavor.
  • 1 tsp Cumin Aromatic spice, optional based on palate.
  • 1 tsp Garlic Powder Elevates savoriness; fresh garlic can be used.
  • 1 tsp Black Pepper Increases warmth.
For Extra Flavor
  • 1.5-2.5 TBSP Red Chili Peppers Adjust for personal heat preference.
  • 1 TBSP Mustard Seeds Contributes unique crunchy texture.
  • 1.5 cups Light Brown Sugar Balances salsa’s acidity with sweetness.
  • 2 cups White Vinegar Ensures proper acidity for safe canning.

Equipment

  • Stockpot
  • Canning jars
  • mixing bowl

Method
 

Preparation Steps
  1. Begin by grating 12 cups of fresh zucchini, sprinkle lightly with salt, and let sit for 2 hours. Rinse and drain thoroughly.
  2. Dice 2 cups of onions, chop green and red peppers, and prepare 12 cups of chopped fresh tomatoes.
  3. In a stockpot, combine the drained zucchini with the chopped tomatoes, onions, and peppers. Mix well.
  4. Stir in seasonings: 3.5 tablespoons of canning salt, 1 teaspoon each of turmeric, cumin, garlic powder, and black pepper.
  5. Place the pot over medium-high heat and bring to a rolling boil. Reduce heat and simmer for 45-60 minutes.
  6. Prepare sterilized canning jars. Once salsa thickens, ladle it into jars, leaving a 1/2 inch headspace.
  7. Process jars in boiling water bath for 15 minutes for pint jars or 20 minutes for quart jars.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 0.5gSodium: 500mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 700IUVitamin C: 40mgCalcium: 30mgIron: 1mg

Notes

Use fresh, seasonal ingredients for the best flavor. Adjust spiciness according to preference and ensure jars are properly sterilized.

Tried this recipe?

Let us know how it was!