So we're back from vacation and I haven't wasted much time getting back into the kitchen. As expected, the garden is overgrown with weeds and veggies ready to harvest, so I've been picking and freezing yet more green and yellow beans... I never thought I'd say I regretted doing so many succession plantings... but I'm ready for the beans to be DONE. We had so many zukes ready for picking... 14 of them!! That's a lot of zucchini! I have given half of them away and am trying to use up the rest of them before we have more ready for picking today or tomorrow... I think I'll be giving some more away. :) We also had peppers and tomatoes ready to be picked, as well as our first few ears of sweet corn, and I can start digging up some of the carrots anytime now, I think. Maybe I'll get to that later today... At least the weather is a little cooler these next couple of days... it'll slow things down a bit. :) Anyway... on to my post... and then on to getting ready to meet up with my SIL, BIL, and their two kids for breakfast!
I came across this recipe on RecipeZaar and figured I should try it out. It had great ratings, I've been wanting to try some different kinds of salsa this year, and I have a major bumper crop of zucchini, so I figured this was a perfect recipe to try. It was very easy to make... especially since I cheated an used some organic canned diced tomatoes. :) I only made a half batch since I didn't think I really needed 10-12 pints of one particular salsa. Plus, I only had enough peppers and onions on hand to prep a half batch yesterday morning. It says its a 2-day process, but I just prepped it early yesterday morning and let it sit all day. Then did the second part and canned it in the evening right before going to bed last night. Worked out great! I tasted it as I was filling the jars and its delicious! I'm very excited to have this sitting on my pantry shelves! Next up... pineapple-peach salsa!! :) (I'll update with a picture once I upload them off my camera)
10 cups zucchini, peeled & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped (I substituted a medium-heat Hungarian wax pepper)
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 (I used organic canned diced, drained with the juice reserved)
2 tablespoons ClearJel
12 ounces tomato paste
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: Rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes. Pour into sterilized jars and put lids and rings on. Pressure can at 5 pounds of pressure for 15 minutes.
Yield: 10-12 pints
Note: I pressure canned mine b/c of all the low-acid veggies. Some people think it'd be ok boiling water canning it for 15 minutes. I'd rather be safe than sorry, though. So I did the pressure canning. :)