CANNED ZUCCHINI

If you have your own vegetable garden such as I have this is a wonderful way to have fresh zucchini year round. I love canned zucchini in the winter.

Ingredients:

  •  10 to 15 large zucchinis cut but not pealed into chunks

Prepare:

 Wash zucchini but do not peel.  Cut into 1-inch cubes.  In large cooking pot steam, covered, in small amount of water for 2 minutes.  Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart.    Fill to 1/2-inch of top with boiling water (using juices from cooking as part).  Adjust jar lids.  Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts. 

Enjoy

Sarah

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