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A Shockingly Good Yet Simple Zucchini Salsa Canning Recipe

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March 1, 2019 by Bethany 24 Comments

Do you love zucchini but get overwhelmed by how many fruits your plant produces? I feel you. I love finding zucchini in the garden, but I can only make so much zucchini bread. Zucchini salsa has quickly become a family favorite.

I love to preserve what I grow in my garden, creating a pantry full of shelf-stable foods. Most of the year, I only shredded the zucchini and froze it for the occasional bread, muffin, and brownie recipes.

Is It Safe to Can Zucchini?

I heard about making zucchini salsa awhile ago from a friend, but I wasn’t sure, so I had to do some research about is it safe to can zucchini. When you think of preserving zucchini, canning doesn’t usually come to mind.

The National Center for Home Food Preservation says that canning summer squash, including zucchini, isn’t recommended because of the uncertain food processing times. Squash is a low-acid vegetable, and you have to pressure can these types of foods. There hasn’t been enough studies to let us know the appropriate length of time to process to kill off all the bacteria.

They did offer a recipe to safely can zucchini, and that was to create zucchini pineapple. Interesting, right?

You are able to can zucchini pineapple because the high levels of acid in pineapple makes it safe. The NCHFP does recommend recipes for bread and butter zucchini pickles – which are delicious. I tried those as well!

Gather Up The Supplies

Salsa is a high-acid recipe, so that means you don’t need a pressure canner. That makes a lot of people happy, even though I have a secret love affair with my pressure canner.

It doesn’t have an explosive problem like so many people think. It’s just misunderstood.

You’ll need the regular canning supplies for water bath canning, such as:

  • A water bath canner
  • Funnel
  • Jar Lifter
  • Stockpot
  • Grater
  • Stirring Spoons
  • Canning Jars, Lids, and Rims

You’ll also need other supplies, such as a cutting board, but most kitchens already have those.

How to Make Zucchini Salsa

For the most part, zucchini salsa is a straightforward recipe. The longest part is grating the zucchini. You need 12 cups of zucchini. I used green and yellow zucchini; it all tastes the same.

Grating Zucchini

Usually, you want to soak the grated zucchini in salt for at least a few hours to help draw out the moisture. Rinse well after the salt soak.

Next up, you have to dice onions and peppers. I use jalapeno, and I often stick a few cayenne peppers into the mix as well to kick up the heat for my husband. He’s a heat addict, so each season, I usually make a hot batch for him and a normal one for the rest of us.

Zucchini Salsa Peppers

Next, dice up those tomatoes. You can toss them into a food processor if you want as well. Ideally, you don’t want a liquid – chunks are good since it’s salsa.

Zucchini Salsa Tomatoes

This is a great recipe to use to get rid of all those blemished tomatoes. No one ever knows that the tomatoes you used weren’t beautiful.

Once everything is ready, all of the ingredients need to go into a large stockpot to cook down. Truly, that’s all there is to it. Salsa needs to cook down for at least 45 minutes to boil off some of the water and to integrate the flavors throughout the salsa.

Zucchini Salsa

Once the salsa is put into the jars, process in the water bath canner for 15 minutes for pints and 20 minutes for quarts.

That’s all you have to do. I take this salsa with me to family parties, and it’s always a hit!

Zucchini Salsa
5 from 1 vote
Print

Zucchini Salsa

It's the perfect salsa for your pantry with a bit of sweetness paired with heat

Author Bethany Hayes

Ingredients

  • 12 Cups Grated Zucchini
  • 2 Cups Diced Onion
  • 1 Green Pepper Chopped
  • 1 Red Pepper Chopped
  • 3-4 Jalapeno Peppers Diced
  • 12 Cups Fresh Tomatoes Chopped
  • 3 1/2 TBSP Canning Salt
  • 1 TSP Turmeric
  • 1 TSP Cumin
  • 1 TSP Garlic Powder
  • 1 TSP Black Pepper
  • 1 1/2 – 2 1/2 TBSP Red Chili Peppers
  • 1 TBSP Mustard Seeds
  • 1 1/2 Cups Brown Sugar Light
  • 2 Cups White Vinegar

Instructions

  1. The first step is the longest. Grate the zucchini. You can cover the zucchini with pickling salt and let sit in the refrigerator overnight or several hours to dry out moisture. You can skip this step; I often do, and simply let the mixture to boil longer to remove more of the liquid.

  2. The next day or a few hours later, drain and rinse the zucchini well.

  3. Dice up the onions, tomatoes, and peppers. Remember you can adjust the heat of this recipe by adding or reducing peppers.

  4. Put the grated zucchini, tomatoes, onions, and peppers into a large stock pot. Turn it in on medium-high heat.

  5. Add the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar, and vinegar. Bring up to a boil.

  6. Once boiling, bring down the heat to medium and let the mixture cook for 45 minutes to an hour, depending on how much liquid is in the tomatoes. You might have to cook for longer if the tomatoes are watery.

  7. Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Don't forget to wipe down the rims before adding the lids and rings.

  8. Process in a water bath canner for 15 minutes (pints) or 20 minutes (quarts).

Filed Under: Canning Tagged With: Canning, Preserving the Harvest, Salsa

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Reader Interactions

Comments

  1. Luda says

    June 23, 2020 at 3:45 pm

    I would like to try this recipe, does this method helps preserve zucchini for long storage?

    Reply
    • Bethany says

      June 30, 2020 at 10:14 pm

      Yes! This is one of the only ways that you could can zucchini. I have two more jars leftover in my pantry, and it’s still good over a year later!

      Reply
  2. Molly says

    June 30, 2020 at 9:56 pm

    I’m excited to try this recipe. Do you peel your tomatoes first? You also have a typo… instead of bread and butter zucchini you wrote breast. Oops.

    Reply
    • Bethany says

      June 30, 2020 at 10:08 pm

      Can I just say.. I’ve had a rough day and this typo caused me to have a good 5 minute laugh? Hahaha Thank you! This post is nearly a year old and you’re the first one to catch it.

      Anyway, no I don’t peel my tomatoes. I’m a lazy canner. You absolutely could, but since it’s already chunky, any pieces of skin don’t bother me.

      Reply
  3. Kim Bincsik says

    July 1, 2020 at 8:33 am

    Thank you. I will definitely be trying this.

    Reply
  4. JoAnn says

    July 21, 2020 at 2:00 pm

    Hi! We are so excited to try this recipe this evening! I have a few questions….. How many pints/quarts do u get out of a batch roughly? And when u salt soak the shredded squash do u just use straight salt? Or a salt water soak? I thought just salt, but actual recipie says to “drain and rinse squash” so figured I better ask. I thank you in advance for your reply!

    Reply
  5. Jenny says

    July 25, 2020 at 11:19 am

    Hello. How many quarts does this yeild?

    Reply
  6. Tina Kibbe says

    July 25, 2020 at 5:18 pm

    I have researched that the only way to can zucchini is by pickling. Would this be considers “pickling” because of the vinegar and sugar?

    Reply
    • Bethany says

      August 15, 2020 at 9:50 pm

      Right. Since it’s a form of pickling, so it’s a safe way to preserve zucchini.

      Reply
  7. Stephanie says

    July 25, 2020 at 6:52 pm

    How many pints does this recipe make?

    Reply
    • Bethany says

      August 15, 2020 at 9:49 pm

      I didn’t include that and I wish I did. I do believe I got around 8 pints because it was a full canner load.

      Reply
  8. Jeni says

    July 26, 2020 at 3:44 pm

    I might have missed it because I am a skimmer! How many jars does this recipe fill?

    Reply
  9. Jule says

    July 30, 2020 at 8:52 am

    How many pints or quarts of salsa did you get from this recipe?

    Reply
    • Bethany says

      August 15, 2020 at 9:39 pm

      I can’t remember exactly, but I think I had nearly a full canner of pints, so about 7-8 pints.

      Reply
  10. Rhonda says

    August 10, 2020 at 10:56 am

    Once the salsa is in the jars can you do the water bath later in the day?

    Reply
    • Bethany says

      August 15, 2020 at 9:34 pm

      You could, but it’s best if the salsa is still hot when you can it. You would need to heat it back up again then can it.

      Reply
  11. Wendy P says

    August 18, 2020 at 7:17 pm

    5 stars
    What a wonderful way to use zucchini! I made this today and it’s extremely tasty! I’ll do another batch soon. I did not include the part where the seeds are of the zucchini. I found the tomatoes create most of the liquid. I boiled it for about an hour. Delicious!!!

    Reply
    • Bethany says

      September 9, 2020 at 11:33 pm

      I’m so glad! It’s such a yummy recipe. If the seeds bug you, then totally omit them.

      Reply
  12. CC says

    August 21, 2020 at 12:08 pm

    5 stars
    Hi! The recipe is great…I was wondering if I could add canned pineapple to this recipe remove the mustard seeds maybe cut the sugar down a half cup and still keep the safety integrity for canning? Thank you!

    Reply
    • Bethany says

      September 9, 2020 at 11:31 pm

      You can alter the sugar and remove the mustard seeds. Pineapple shouldn’t be a big deal; keep the vinegar and acidity level to ensure it’s safe for water bath canning.

      Reply
  13. Kerri says

    September 2, 2020 at 7:52 pm

    I just made this recipe. I cut everything in half because I’m lazy & didn’t want to shred more zucchini. My family loves the flavors! Great recipe!!

    Reply
    • Bethany says

      September 9, 2020 at 11:29 pm

      So happy that you all enjoyed it! It’s become one of my favorite snacks. I have several zucchini on my counter that will become more salsa soon!

      Reply
  14. Krystal says

    September 27, 2020 at 12:56 pm

    5 stars
    Delicious!
    I am a beginner and found this very easy.
    To add to your lazy canning, I would suggest a quick and painless way to grate zucchini: a food processor with cheese grater! Chop the zucchini to fit the feeder and within minutes you have your 12 cups!

    Reply
  15. Cindy says

    October 16, 2020 at 11:44 pm

    Do you just follow this same recipe when you use pineapple zucchini salsa? I’m looking forward to making this. Thanks in advance.

    Reply

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