A delicious treat to can in the summertime and give the gift of your harvest away in pint-size jars for the holidays! YIELDS about 26 pints of salsa.There's lots of debate regarding whether you need to pressure can or just use water bath for canning salsa. Because this recipe has vinegar and canning salt, it adds enough preservative and brings up the acidity level to the point where pressure processing is not necessary. My recommendation for any canning is that you need to research yourself what is best for each recipe and the ingredients involved though!
30cupspeeled shredded zucchini
12small onions, shredded (6 large)
6green peppers, chopped or shredded
6red peppers, chopped or shredded
2Tablespoonsred chili powder
2 1/4cupsbrown sugar
10-15jalapeno peppers, chopped
15-20cupschopped ripe tomatoes, leave skins on
3 12oz.cans tomato paste
Day ONE: Combine the first 5 ingredients in a large mixing bowl. Mix well and let stand overnight in the refrigerator.
Day TWO: Rinse and drain the zucchini and onion mixture well.
Put into a large pot with all other ingredients.
Bring to a boil; simmer for 15 minutes.
Pour mixture into hot jars and process 15 minutes in a boiling water bath canner.