Zucchini Salsa, Canned

105 mins (prep 60, cooking 45)
17 ingredients
10-12 servings
This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

Categories:  technique , condiments,-etc. , north-american , canning , free-of... , equipment , <-4-hours , appetizer , time-to-make , holiday , weeknight , easy , gluten-free , canadian , number-of-servings , squash , vegetable ,
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Serving Size (362.24 g)
Servings 10
Amount per Serving
Calories 211.6 Calories from Fat 15.75
% Daily Value *
Total Fat 1.75g 26.86%
Saturated Fat 0.34g 16.89%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2943.49mg 1226.45%
Total Carbohydrate 44.08g 146.95%
Dietary Fiber 5.22 g 208.6%
Sugars 28.48 g %
Protein 9.15g 182.97%
Vitamin A 3984.63IU% Vitamin C 144.62mg%
Calcium 108.57mg% Iron 4.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green peppers, chopped ripe tomatoes