Canned Zucchini Salad Recipes

ZUCCHINI CARROT GINGER MARMALADE

Steps:

• Wash the oranges, lemons and apples.
• Using a sharp knife or a vegetable peeler, carefully cut the peel off of the lemons and oranges being sure to not get any of the white pith.
• Thinly slice the peels and set aside.
• Cut the remaining pith and peel off of the lemons and oranges and save. Remove the fruit and cut into small pieces.
• Take the pith, peel and cut ginger and put into cheesecloth and tie closed
• Core the apple and be sure to remove all of the seeds. Shred in food processor or with a grater.
• Add the zucchini, carrot, orange and lemon pieces, cheesecloth filled package and peel to a large, non reactive pot.
• Add the sugar.
• Heat over medium high heat until it comes to a boil. Reduce to a simmer and let cook for about 45 minutes until thickened.
• While the marmalade is cooking prepare your jars and canner, Heat the jars in the canner and keep warm until ready to fill. Then remove from the canner.
• When the marmalade is ready remove the cheesecloth bundle and set aside.
• Heat the lids in preparation for processing and have the bands handy.
• Fill each jar with marmalade leaving 1/2″ headspace.
• Use a non reactive spatula to help the marmalade settle in the jar. If necessary add or remove some to maintain the appropriate volume.
• Wipe the rim with a damp, clean cloth.
• Place the lid on the jar and twist the band fingertip tight.
• Process pint jars for 20 minutes (25 minutes over 3,000 ft)
• When done, remove from heat and let sit in the canner for 5 minutes then remove to cool. Let sit 24 hours before you remove the band and store.

ZUCCHINI SALSA, CANNED

Steps:

• Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
• Day two.
• 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.
• Bring to a boil and simmer for 15 minutes.
• Pour into sterilized jars and seal.
• Water bath jars for 15 minutes if they have not sealed properly.

CANNED ZUCCHINI SALAD

Steps:

• Wash and slice tomatoes and peppers
• Dice zucchini into ½-1 inch cubes.
• Cook tomatoes with sugar (or honey) and salt - cook for 10 minutes
• Add all other ingredients - cook for 20-30 minutes or till done.
• Ladle into sterilized jars
• Wipe rims, apply lids, and screw on bands
• Process in water canner for 20 minutes

CANNED ZUCCHINI

Steps:

• Slice zucchini into about ¼" to ½" slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
• Prepare syrup. In a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.
• Clean and prepare canning jars.
• Fill canning bather with enough water so when jars are submerged the water is about 1" from the top of jars. Bring water to a boil. (Be sure to use rack).
• Evenly add the (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf between the jars.
• Fill each jar with the zucchini slices.
• Pour syrup into each jar.
• Wipe rim of the jars. Close lid and lightly twist on the band, not TOO tight.
• Add jars to boiling water, cook 8 minutes on med/high heat. Remove jars from water. Tighten bands all the way.
• Lay out a towel or small blanket on table or counter tops, place all the jars UPSIDE DOWN on towel. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.
• Enjoy.

ZUCCHINI SALSA (CANNED)

Steps:

• Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
• CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
• Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

RAW CORN AND ZUCCHINI SALAD

Steps:

• Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.