Canned Zucchini 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.

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

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.

ZUCCHINI IN TOMATO SAUCE (CANNING)

Steps:

• Do not can this recipe.

ZUCCHINI PICKLES

Steps:

• Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
• Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
• While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

SWEET ZUCCHINI RELISH

Steps:

• Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
• The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
• Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).