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. (Head over here to check out our big page of Quick Zucchini Recipes!)
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!
You can also can zucchini in pieces instead of shredded. Remember that when you use it, it’s pretty much already “cooked” so canned zucchini is best in breads and baked goods.
Please check with your local extension office about adjustments in time/temps/high altitudes.
Have you ever tried canning zucchini? Do you have any canned zucchini on your shelf right now?