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DIY: Zuchinni Salsa

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Much to my dismay, we are going through my summer canning way to fast! First to go was Zucchini Salsa, although not fresh my garden, it does the trick! I choose to purchase through our local co-op, and organic, what you decide is personal preference. 
12 cups of zucchini chopped or shredded (peeled is optional! make sure to decore!)
4 peppers (red/green/yellow)
7-8 cups tomatoes (diced) 
2/3 Himalayan salt + 1 Tbsp
3 tbsp Dry Mustard
4 Garlic Cloves
1 tbsp Cumin
1 tsp Nutmeg
1 1/2 tsp Pepper
want it hotter?
+++hot peppers+++
 
1. Shred/Peel Zucchini (KitchenAid Food Processor is AMAZING for this!) Mix in 1 tbsp, cover and leave overnight 
2. Rince the mix well, and put into a pot. 
3. Prepare jars by washing with hot soapy water. Place rims and tops in saucepan and boil. 
3. Cook mixture until bubbling, ladle into your prepared jars. 
4. I use a pressure canner for 12 minutes or 20-minute water bath. (I allow my pressure canner to come down in pressure on its own) 
5. Remove rings, and store unstacked in a cool dry place.