Zucchini or Cabbage Salsa

Zucchini or Cabbage Salsa

• 7 cups zucchini or cabbage or a mixture of both

• 3 cups onion

• 1 1/2 cups red pepper

• 1 1/2 cups green pepper

• 1/4 cup pickling salt

• 1 tablespoon pickling salt

• 2 tablespoons dry mustard

• 1 tablespoon garlic powder

• 1 tablespoon cumin

• 2/3 cup brown sugar

• 2 tablespoons red pepper flakes

• 1 teaspoon nutmeg

• 1 teaspoon pepper

• 2 cups white vinegar

• 3 1/2 cups chopped ripe tomatoes

• 2 tablespoon cornstarch

• 12 oz tomato paste

1. Day One: In a large bowl combine: Zucchini/ Cabbage, onions, green pepper, red pepper and salt. Mix together and cover. Let stand overnight.

2.Day Two:

3.Next day rinse, drain well and put into a large pot, then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, 2/3 tablespoon salt, tomatoes and tomato paste.

4.Bring to a boil and simmer for 15 minutes,

5. Pour into sterilized jars and seal.

6. Water bath jars for 15 minutes if they have not sealed properly.

7. Let cool for 24 hours and enjoy!!

Canning salsa is such a wonderful memory of something my mother taught me. Its a wonderful way to use up much produce so it does not go bad and can be used year round or to bless others.

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