My freezer is not in good shape this canning season. It's already full with meats and well....pretty much a lot of meats right now. I don't have room for my normal amount of frozen vegetables that I try and do so this year I had to come up with an alternative.
A few weeks ago after picking another few hundred zucchini in the garden me and my mom were talking about what we should do with it. Normally we shred and freeze to save for future Zucchini Breads and Zucchini Brownies. Even Zucchini Cakes. But with the lack of room this year we decided to can it up instead.
According to Putting Food By, Zucchini and other summer squashes can be canned at 10lbs of pressure for 35 - 40 minutes. (Depending on if you have quarts or pints.) Make sure to check your pressure canner for exact instructions and adjust for higher altitude as needed.
I started by shredding my zucchini and packing it very very tightly in the jars. Pack as much as you can while still leaving some headspace in the jar. After you do this, add a little salt and water to fill the rest of the space in the jar. Make sure you still leave the headspace. Clean the jars for any water before you add the lids and rims.
Can quarts at 10 pounds of pressure for 40 minutes. Make sure not to touch the canner after you'e finished until it's completely de-pressurized. (I have step by step pics for using a pressure canner over here.) Once you are done you will have lots of jars saved for winter baking and cooking and you didn't even have to take up any freezer space!
Please check with your local extension office about adjustments in time/temps/high altitudes.
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{ 27 comments… read them below or add one }
Thanks! Do you use the canned zucchini just like you would use the frozen? …. like in breads and such?
Yes, that’s exactly what I plan to us it for.
I notice there are no after photos… I’ve never canned shredded zuchs but I do can the sliced rounds. They’re pretty sad looking when they’re done but thats ok by me. They’re just going into stews over the winter. I was wondering how your jars turned out.
Another thing you might want to consider is dehydrating your zucchini if you have a dehydrator. If not, you may be able to pick a good one up for about $50/$60. I have a Nesco Jerky Maker/Dehydrator and it works fantastically. I was planning on buying a very expensive dehydrator and then I got this one for Christmas last year. I no long have any need for any other cuz this one works great.
They look exactly the same after except a little more of a yellow color.
Do you drain the liquid out of the jars before using the zucchini in recipes? I want to try this, but need to know how to use it once I’ve finished.
Great idea, by the way…I’ve been trying to figure out how to store all of my zucchini with a packed freezer. 
Yes I do.
just an FYI according to the National Center for Home Food Preservation canning zucchini is not recommended. Here is what their website says:
Why is canning summer squash or zucchini not recommended?
Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.
I have seen this online but for anyone that would like to know my information above comes from a 2010 Edition of Putting Food By.
There is no 2012 edition. The book you have was published in 2010, therefore as to the canning of zuchinni, it is wrong. I had issues with this post on a canning site. They thought because you posted this, it makes it safe. Thanks for posting, it helps us all learn.
I stated that I have the 2010 Edition. I feel as though it is safe to can zucchini and we have never had an issue with it. I know many many canners that can things that the government declares “unsafe” all of the time. I’m sorry that this post is disappointing to you but I’m simply stating what works for me and many others, not what the government believes we should do.
The government also says many things are SAFE that are clearly unsafe for us!!! You really think the government wants to know how to grow, can, and cook our own food? Then how will they get us to depend on them if they did that?
Merissa is simply showing what works for her family- she is not saying she is the authority on canning. She is simply showing what her family has done for years. It is up to people to do their own research and make an informed decision on what they feel will work best for their family. I appreciate the time she takes to explain her process. She puts a lot of thought and time into her post and I greatly appreciate all her handwork!
Thank Merissa!
I so appreciate all of your knowledge and hard work on this Merissa. Wouldn’t it be nice if we could trust everything the government said?
From what I’ve read, the USDA actually LOST the data on canning zucchini and didnt/couldnt/wouldnt do the research over. It was easier for them to simply eliminate it.
We have a large Amish population in our area who can a lot of things in ways that “our government” doesnt recommend as did my own grandmother & great grandmother. They’ve been doing them that way for as long as canning has been used and their methods are perfectly safe, unless you only follow what the USDA says.
The data from the USDA is a GUIDELINE and for folks who have & use common sense, that is how its used.
Merissa, How long would i process the pints, i know you said 40 mins for quarts.
Putting Food By says 30 minutes for pints. (But of course, adjust for higher altitudes if needed.)
thank you
thanks so much i was wondering what to do with all my zuchinni! lol! also i nominated you for the versatile blogger award. check out my blog for it (i would post the link directly but didnt know if it was ok with you or not). i
L-U-V your blog, it’s on my check first thing in the morning list!
Feel free to post a link. Thanks for asking!
I had no idea you could can zucs! I’ve been freezing them, same as you. But since we lose power with every hurricane that passes through, canning is my preferred method to preserve everything. Definitely doing this next year!
Could you do this with chunks also? I’ve canned all my spaghetti sauce, but I’d like to add some zucchini to it later on if I could can it this way. Thanks!
Yes you can!
Thanks for the quick reply!
Sorry, one more question. I’m canning as I ask, lol…so this is a cold pack? You don’t need or want to blanch? Thanks again!
No you don’t need to. In fact I think if you do you would make it really quite soggy.
So now that you’ve used it all winter do you like the texture and outcome? I thought shredded zucchini would be too delicate to pressure can without disintegrating.
Very interesting Kim!