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!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Prepare your canning equipment: sterilize jars and lids according to the manufacturer's directions. Keep them warm until ready to use.

Step 2

Wash and finely dice the zucchini, tomatoes, onions, green and red bell peppers, and jalapeño peppers. Mince the garlic.

Step 3

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.

Step 4

Stir the mixture well and bring it to a boil over medium-high heat, stirring occasionally to prevent sticking.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

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

Serving size	3237.1 grams (3237.1g)

Amount per serving	% Daily Value*
Calories	1119

Total Fat 8.80g	11%
Saturated Fat 1.80g	9%
Polyunsaturated Fat 1.70g
Cholesterol 0mg	0%
Sodium 15541mg	676%
Total Carbohydrate 226.70g	82%
Dietary Fiber 40.40g	144%
Total Sugars 173.70g
Protein 33.80g	68%

Vitamin D 0IU	0%
Calcium 501mg	39%
Iron 17mg	94%
Potassium 7783mg	166%

*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.

Source of Calories

Fat: 7.1%

Protein: 12.1%

Carbs: 80.9%