Spicy Corn And Zucchini Salsa For Canning Recipes

Steps:

• Get hot water bath going. Toss the zucchini with the salt & "sweat" for 3 minutes in a nonreactive colander. Rinse drip dry in the colander, in the sink Remove kernels from cobs and coat with 1 tbs olive oil and roast on a cookie sheet in a 400°F oven for 20 min. Combine the zucchini, corn, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, cumin and pepper in a heavy saucepan. Bring to a boil and cook 1 min. Ladle into hot, clean jars. Cap and seal (loosen cap by 1/4 turn for processing) Process in boiling-water-bath canner for 20 minutes. Remove jars with tongs; place on towel on counter, tighten lids again, and don't disturb until cool and the lids have "popped" to seal.

Steps:

• Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

Steps:

• Combine all ingredients except tomato paste in large sauce pot.
• Simmer until desired thickness.
• Stir in tomato paste.
• Ladle hot salsa into hot jars leaving 1/4 inch head-space.
• Process 15 minutes in a hot water bath.
• Note: use more hot peppers for a very hot salsa or less for mild.
• It depends on how hot your peppers are and how hot you like your salsa.
• I never get close to 2 1/2 cups for our mild salsa.

Steps:

• Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
• Day two.
• Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
• Bring to a boil and simmer for 15 minutes.
• Pour into sterilized jars and seal.
• Water bath jars for 15 minutes if they have not sealed properly.