A flavorful and vibrant salsa made with zucchini, tomatoes, and a blend of spices, perfect for canning.
Combine the zucchini, onion, and green pepper in a large bowl.
Letting the vegetables sit overnight with salt helps draw out excess moisture, enhancing the texture of the salsa.
Sprinkle the pickling salt over the vegetables, mix well, cover, and let sit overnight.
Cover the bowl with a clean kitchen towel to allow air circulation while keeping the mixture clean.
Rinse the vegetables thoroughly under cold water and drain well using a colander.
Ensure all the salt is rinsed off to avoid an overly salty salsa.
Transfer the vegetables to a large pot and add the mustard, garlic powder, cumin, vinegar, brown sugar, red pepper flakes, nutmeg, black pepper, tomatoes, cornstarch, and tomato paste.
Stir the mixture well to ensure the cornstarch is evenly distributed, preventing lumps.
Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 15 minutes, stirring occasionally.
Stir frequently to prevent the mixture from sticking to the bottom of the pot.
Ladle the hot salsa into sterilized jars, leaving a small headspace, and seal tightly.
Use a funnel to make filling the jars easier and less messy.
Process the jars in a boiling water canner for 15 minutes to ensure proper sealing.
Adjust the processing time based on your altitude to ensure food safety.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals after cooling by pressing the center of the lid; it should not flex up and down.
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