Zucchini Salsa Canned
Transform your summer zucchini harvest into a vibrant and zesty treat with this Zucchini Salsa Canned recipe! Overflowing with fresh vegetables like finely diced zucchini, ripe tomatoes, and colorful bell peppers, this homemade salsa is perfectly spiced with jalapeños, garlic, cumin, and chili powder for a bold flavor that will elevate any meal. The addition of white vinegar and tomato paste ensures the perfect balance of tanginess and richness, while proper canning techniques make this recipe a pantry staple for year-round enjoyment. Whether paired with crispy tortilla chips, tacos, or grilled meats, this preserved salsa is a delicious way to savor garden-fresh flavors well after the season ends. Learn how to can Zucchini Salsa step-by-step for a flavorful, shelf-stable condiment!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 8 cups (finely diced) Zucchini
- 4 cups (diced) Tomatoes
- 2 cups (diced) Onions
- 1 cup (diced) Green bell peppers
- 1 cup (diced) Red bell peppers
- 2 tablespoons (minced, seeds removed for less heat) Jalapeño peppers
- 4 cloves (minced) Garlic
- 1.5 cups White vinegar
- 6 ounces Tomato paste
- 1 tablespoon Granulated sugar
- 2 teaspoons Cumin
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare your canning equipment: sterilize jars and lids according to the manufacturer's directions. Keep them warm until ready to use.
Wash and finely dice the zucchini, tomatoes, onions, green and red bell peppers, and jalapeño peppers. Mince the garlic.
In a large stockpot, combine the zucchini, tomatoes, onions, bell peppers, jalapeño peppers, garlic, white vinegar, tomato paste, sugar, cumin, chili powder, salt, and black pepper.
Stir the mixture well and bring it to a boil over medium-high heat, stirring occasionally to prevent sticking.
Reduce the heat to a simmer and cook for 35-40 minutes, stirring often, until the vegetables have softened, and the mixture has thickened to your desired consistency.
Carefully ladle the hot salsa into sterilized canning jars, leaving 1/2 inch of headspace at the top. Remove any air bubbles by gently running a knife or spatula along the inside edge of the jar. Wipe the jar rims clean with a damp cloth.
Apply the lids and rings until finger-tight. Process the jars in a boiling water canner for 15 minutes (adjust for altitude according to your local guidelines).
Once processing is complete, carefully remove the jars and place them on a towel-lined surface in a draft-free area. Let them cool undisturbed for 12-24 hours.
Check that the jars have sealed properly by pressing the center of the lid. If it doesn't move, the jar is sealed. Any jars that don't seal can be stored in the refrigerator and used immediately.
Store sealed jars in a cool, dark place for up to one year. Enjoy your homemade zucchini salsa with chips, tacos, or as a topping for grilled meats!
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 18.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
