Zucchini salsa for preserving

Ingredients for 4 servings:

• 2 liters of tomatoes, pureed
• 2 kg zucchini
• 500 g onion(s)
• 2 bell peppers
• 4 garlic cloves
• 400 ml olive oil
• 1 cup sugar, brown
• 1 ½ cup(s) white wine vinegar or apple cider vinegar
• salt and pepper
• n. B. Chili pepper(s), red, 1 to 2

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

for processing large quantities of zucchini

One cup equals 300 ml. Dice the zucchini and bell peppers. Finely dice the onions and roughly chop the garlic. Place everything in a large pot with plenty of olive oil and sauté. Then add the passata and the remaining olive oil. If you like things a little spicier, chop the chili peppers and add them now as well. Stir in the vinegar, salt, and sugar and let everything simmer for about an hour. Finally, add freshly ground pepper. If you want to preserve the zucchini salsa for a long time, it must be poured into suitable jars while still hot, sealed tightly, and cooked for one hour at 100°C. We actually only use original Weck jars for preserving. Because they don’t have a swing top and the lids are only mechanically attached to the jar during the preserving process, and are then held in place by the vacuum, you can tell immediately when the contents of a jar are no longer good.