Zucchini Canning Recipe

As summer’s bounty of zucchini floods your garden, you might find yourself wondering how to make the most of this versatile and prolific vegetable.

One excellent way to enjoy zucchini all year round is by canning it. Canning zucchini not only preserves its freshness but also opens up a world of culinary possibilities when the colder months roll around.

We’ll explore some delightful zucchini canning recipes that will keep your pantry stocked with goodness.

Ingredients

• 4 cups zucchini, sliced
• 1 onion, thinly sliced
• 2 cups white vinegar
• 1 ½ cups sugar
• 1 ½ teaspoons celery seed
• 1 ½ teaspoons mustard seed
• 1 ½ teaspoons ground turmeric

Instructions:

1. Prepare Your Equipment:

Before you start canning, make sure you have all the necessary equipment cleaned and ready. You’ll need canning jars, lids, rings, a large canning pot, a canning rack, a funnel, a ladle, and a bubble remover tool.

2. Prepare the Zucchini:

Wash the zucchini and slice them into 1/4-inch rounds. Thinly slice the onions, mince the garlic, and dice the red and green bell peppers.

3. Combine Vegetables and Salt:

In a large non-reactive bowl, combine the sliced zucchini, onions, minced garlic, and diced bell peppers. Sprinkle the pickling salt over the mixture and toss everything together. Cover the bowl and let it sit for 2 hours or refrigerate overnight.

4. Rinse and Drain:

After the resting period, rinse the vegetable mixture thoroughly under cold water to remove the excess salt. Drain well.

5. Prepare the Canning Syrup:

In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil, stirring until the sugar has dissolved.

6. Cook the Vegetables:

Add the drained vegetable mixture to the pot with the syrup. Simmer for about 10 minutes, or until the vegetables are tender-crisp.

7. Fill the Jars:

Using a funnel and a ladle, carefully fill the hot, sterilized canning jars with the zucchini mixture, leaving about 1/2-inch of headspace. Use a bubble remover tool to release any trapped air bubbles.

8. Seal the Jars:

Wipe the jar rims clean, place sterilized lids on top, and screw on the rings until they are fingertip tight.

9. Process the Jars:

Place the filled jars in a canning pot with a canning rack and enough boiling water to cover the jars by at least an inch. Bring the water to a boil, then process the jars in boiling water for 10 minutes (adjust processing time for altitude, if needed).

10. Cool and Store:

Carefully remove the jars from the canning pot and place them on a clean, dry towel. Allow them to cool at room temperature for 12 to 24 hours. Ensure the lids have sealed by pressing down on the center of each; if they don’t pop back, they’re sealed.

11. Enjoy:

Label your jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year. Once opened, refrigerate and use within a few weeks.

Nutrition Facts (per serving)

Calories: 90

Total Fat: 0g

Sodium: 150mg

Total Carbohydrates: 23g

Dietary Fiber: 0g

Sugars: 22g

Protein: 0g

10 Simple Zucchini Canning Recipes

Preserve the bounty of your zucchini harvest with this straightforward canning recipe. Slice zucchini into jars, add a flavorful brine with vinegar and spices, then process for safe, long-lasting storage.

Enjoy the taste of summer all year round by having delicious zucchini at your fingertips for soups, stews, and side dishes. Canning has never been easier!

1. Zucchini and Tomato Pasta Sauce

Create a flavorful pasta sauce by combining zucchini, tomatoes, onions, and a blend of Italian herbs. Simmer until thick, then can for future pasta nights. Each jar bursts with the essence of summer gardens.

2. Zucchini and Corn Relish

A sweet and tangy relish made from zucchini and fresh corn kernels, spiced with mustard seeds and turmeric. Perfect as a condiment for hot dogs, burgers, or as a side for grilled meats.

3. Zucchini and Red Onion Chutney

This zesty chutney combines zucchini, red onions, vinegar, and spices for a delightful condiment. It pairs wonderfully with cheeses, sandwiches, or as a glaze for roasted meats.

4. Zucchini and Green Chili Salsa

A zesty salsa with a kick! Zucchini, green chilies, tomatoes, and spices come together to create a versatile condiment perfect for tacos, nachos, or as a dip for tortilla chips.

5. Zucchini and Dill Pickle Spears

Turn zucchini into crispy dill pickle spears. Brined with dill, garlic, and vinegar, these spears are a crunchy and tangy snack or a tasty addition to your burger.

6. Zucchini and Basil Pesto

Capture the fresh taste of basil and zucchini in a pesto sauce. Blend with garlic, olive oil, pine nuts, and Parmesan cheese for a versatile sauce to toss with pasta, spread on sandwiches, or use as a pizza base.

7. Zucchini and Carrot Pickles

These colorful pickles combine zucchini and carrots in a sweet and tangy brine. A refreshing addition to salads or a crisp, crunchy snack.

8. Zucchini and Curry Pickles

Add a twist to your pickles with a hint of curry. Zucchini spears are pickled in a flavorful blend of spices and vinegar. They make a unique and spicy condiment.

9. Zucchini and Lemon Marmalade

Zucchini and lemon peel are cooked down with sugar to create a bright and citrusy marmalade. Spread it on toast or use it as a glaze for baked goods.

10. Zucchini and Cinnamon Apple Butter

Create a comforting apple butter with a zucchini twist. Simmer zucchini with apples, cinnamon, and sugar until thick and aromatic. Enjoy on pancakes, toast, or as a filling for pastries.

When zucchini season is in full swing, make the most of it by canning these versatile veggies. From zucchini relish to pickles and chutneys, there’s a canning recipe for every taste.

These jars of goodness not only capture summer’s flavors but also provide delicious options for your pantry throughout the year. Explore the world of zucchini canning today!