Instructions
- Combine the shredded zucchini, onions, green bell peppers, red bell peppers, and pickling salt in a very large mixing bowl.
- Mix thoroughly, cover, and refrigerate overnight.
- The following day, rinse and drain the zucchini mixture thoroughly to remove excess liquid.
- Transfer the drained vegetables to a large stockpot.
- Add the dry mustard, garlic powder, cumin, red chili powder, liquid smoke, white vinegar, brown sugar, cilantro, jalapeños, black pepper, chopped tomatoes, cornstarch, and tomato paste.
- Stir well and bring the mixture to a boil, stirring regularly to prevent scorching.
- Reduce the heat and simmer for 15 minutes.
- Ladle the hot Zucchini Salsa into prepared hot pint jars, leaving 1/2-inch headspace.
- Wipe the jar rims and apply lids and bands according to the manufacturer’s directions.
- Process the jars for 15 minutes in a boiling-water-bath canner, adjusting processing as required for altitude and current authoritative canning guidance.
- Remove the jars and allow them to cool undisturbed. Check the seals before storing in a cool, dark, dry place.
Notes
- The recipe yields approximately 26 pints, with about 8 servings per pint.
- Wear food-safe gloves when handling jalapeño peppers and avoid touching your eyes or face.
- For safe home canning, do not casually alter the proportions of vegetables, vinegar, or other ingredients that affect acidity and density.
- Use white vinegar containing at least 5% acidity.
- Leave 1/2-inch headspace in each jar when canning.
- Do not blend the salsa before canning because changing its density may affect heat penetration. Blend after opening if a smoother texture is desired.
- The balance of jalapeños and bell peppers may be adjusted for heat while keeping the total volume of peppers unchanged when following the referenced canning recipe.
- Up to half of the vinegar may be replaced with an equal amount of commercially bottled lemon or lime juice according to the referenced recipe guidance.
- Once opened, refrigerate and use within about 2 weeks.
- For longer storage without canning, freeze cooled salsa in freezer-safe containers for up to 6 months.
- Always follow current authoritative home-canning recommendations, including altitude adjustments and safe processing practices.
