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Zucchini Salsa for Canning

  • Ingredients 16 Count
  • Nutrition 45 Calories
  • Directions 75 Minutes

35 servings

Ingredients

imperial units us metric
  • 1 zucchini (large, shredded)
  • 10 cups tomatoes (peeled and roughly chopped)
  • 2 onion (diced)
  • 2 Anaheim chile (seeded and diced)
  • 4 jalapeno chilies (seeded and diced)
  • 2 cayenne pepper (fresh, seeded and diced)
  • 5 tsps garlic (about 4 large cloves, minced)
  • 12 ozs tomato paste
  • 1 tbsp canning salt (to taste)
  • 1 tbsp cumin
  • 1 tsp ground mustard
  • 1/2 tsp nutmeg
  • 1 tsp black pepper
  • 2 tbsps sugar (can use brown sugar or agave syrup too, to taste)
  • 1 tbsp corn starch
  • 3/4 cup white vinegar

Directions

BPrep Time1 hr

BTotal Time1 hr 15 min

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Nutrition Facts

Amount Per Serving
Calories 45 Calories from Fat 0
% Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 190mg 8%
Potassium 330mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 2g
Vitamin A 45%
Vitamin C 20%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

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