Canning Zucchini
Instructions
- Wash zucchini and prepare jars and lids
- Trim ends off of zucchini, and slice into 1/4-1/2 inch chunks
- Pack zucchini into jars, leaving a half inch of headspace
- Top with salt – 1/2 inch for pint jars, and 1 teaspoon for quart jars
- Fill with water- again leaving half inch headspace
- Wipe rims clean to remove any debris
- Screw down bands and lids
- Prepare pressure canner, and add jars of zucchini
- Fix lid onto pressure canner, and heat, leaving the valve open, until a steady stream of steam escapes from vent
- Let steam vent for ten minute, then close valve (or fix weight onto vent)
- Bring to 10 pounds of pressure (at sea level – adjust using this chart for your elevation)
- Process pints for 35 minutes, and quarts for 45 minutes
- after processing time. remove canner from heat and let return to zero pressure before opening canner. Even after the pressure is gone, the jars will still be extremely hot! If you need to open the canner before jars are cool, be very careful to protect them from drafts. One way to do this is to cover jars with a towel as you move them.
- After 24 hours, check jars for seals, clean if necessary, store in a cool place out of direct sunlight.