Zucchini Salsa, Canned

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

2. Day two.

3. 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.

4. Bring to a boil and simmer for 15 minutes.

5. Pour into sterilized jars and seal.

6. Water bath jars for 15 minutes if they have not sealed properly.

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Nutrient	Quantity
Total fats	6.8912 g
Protein	38.7634 g
Carbohydrates	427.5674 g
Energy	1860.519 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1175 g
Water	2405.9538 g
Aspartic acid	5.1818 g
Calcium, Ca	714.6348 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0021 g
Lutein + zeaxanthin	1384.5145 g
Fiber, total dietary	42.7983 g
Fatty acids, total saturated 22:0	0.0027 g
Carotene, beta	7017.5281 g
Niacin	17.9198 mg
Vitamin A, RAE	618.3284 g
Arginine	1.6955 g
Riboflavin	1.1885 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0047 g
Fatty acids, total saturated 20:1	0.0174 g
Glutamic acid	13.7977 g
Sodium, Na	443.4889 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0611 g
Total lipid (fat)	6.8912 g
Manganese, Mn	4.1915 mg
Fructose	33.9723 g
Proline	0.7834 g
Fatty acids, total saturated 16:0	0.9729 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	215.9157 g
Choline, total	278.1279 mg
Sugars, total	326.2328 g
Serine	1.0772 g
Fatty acids, total saturated 10:0	0.0019 g
Fatty acids, total saturated 18:0	0.2095 g
Vitamin B-6	3.2304 mg
Selenium, Se	33.1707 g
Ash	19.7514 g
Fatty acids, total saturated 18:1 undifferentiated	1.4681 g
Pantothenic acid	6.4873 mg
Phenylalanine	1.2227 g
Copper, Cu	2.8146 mg
Betaine	3.3152 mg
Thiamin	1.3085 mg
Methionine	0.2311 g
Iron, Fe	23.864 mg
Carbohydrate, by difference	427.5674 g
Phosphorus, P	894.6464 mg
Folate, total	284.9228 g
Tocopherol, gamma	1.9316 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0041 g
Lycopene	97853.8364 g
Alanine	1.0695 g
Valine	0.9048 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	1.7066 g
Glycine	0.9096 g
Carotene, alpha	866.4622 g
Glucose (dextrose)	38.6082 g
Fatty acids, total saturated 14:0	0.5347 g
Zinc, Zn	5.0582 mg
Isoleucine	0.7792 g
Maltose	0.9525 g
Fatty acids, total saturated 12:0	0.0113 g
Fatty acids, total polyunsaturated	1.8332 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	1.1914 g
Tocotrienol, alpha	0.2755 mg
Vitamin A, IU	12443.5621 IU
Folate, DFE	284.9228 g
Tryptophan	0.3267 g
Vitamin C, total ascorbic acid	586.5801 mg
Phytosterols	131.156 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0252 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	0.7484 g
Tyrosine	0.5974 g
Vitamin K (phylloquinone)	177.322 g
Fatty acids, total saturated	1.7575 g
Histidine	0.556 g
Fatty acids, total monounsaturated	1.5568 g
Threonine	1.0121 g
Folate, food	284.9228 g
Cryptoxanthin, beta	28.187 g
Vitamin E (alpha-tocopherol)	19.7514 mg
Magnesium, Mg	392.7869 mg
Lysine	1.3044 g
Potassium, K	7352.3393 mg
Fatty acids, total polyunsaturated 24:1 c	0.0009 g
Cystine	0.393 g
Fluoride, F	13.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 tablespoon	32.107	7.0548	0.0708
Brown sugar	1 cup	836	215.798	0
Onion	4	256	59.776	0.64
Tomato	5 cups	207	45.9	1.8
Zucchini	10 cups	0	0	0
Mustard	2 tablespoons	1.89	0.3269	0.0294
Cornstarch	2 tablespoons	60.96	14.6032	0.008
Nutmeg	1 teaspoon	11.55	1.0844	0.7988
Pepper	1 teaspoon	5.773	1.4708	0.075
Tomato paste	12 ounces	278.959	64.3307	1.5989
red pepper	2	2.5	0.5506	0.0275
cumin	1 tablespoon	22.5	2.6544	1.3362
green pepper	2	59.6	13.8272	0.5066
white vinegar	2 cups	85.68	0.1904	0
red pepper flake	2 tablespoons	0	0	0
pickling salt	0.25 cup	0	0	0