Canning zucchini is one of the best ways to store zucchini.
As you might know, zucchini is a vegetable that spoils easily. To preserve it to last all summer, you need to know how to store zucchini. What better way than canning?
But canning zucchini is not as straightforward as you think. In this article, I have put together some zucchini canning tips, methods and recipes to make your experience successful. With a little bit of practice, you’ll be doing it in no time.
You can either decide on canning Zucchini for the purpose of preserving it or to spice it up a little.
Let’s look at how you can do both.
Canning Zucchini For Preservation Purpose
Canning zucchini is a way of preserving garden-fresh goodness to last throughout the year. The process is not complicated, although it does require attention to detail and understanding of the necessary steps to ensure the zucchini is adequately preserved.
Some methods of canning zucchini include:
1. Pressure Canning
The pressure canning involves the following steps;
- Clean the zucchini
- Trim the ends
- Peel and slice into 1-inch pieces
- Put them in a large bowl of cold water with a little salt added
- Pressure can at ten pounds pressure for 50 minutes
- Test your cans, and label them.
2. Hot Water Bath Method
For long-term storage, using water bath canning can be considered the safest method of canning zucchini. Here’s how to go about it.
- Wash your jars and bands
- Prepare the lids and rings for canning
- Prepare your zucchini
- Fill the jars with zucchini
- Run the canner
- Cool jars in a water bath and then move to a cool place to finish cooling.
3. Steam Canning
One of the best ways of canning zucchini is steam canning. This is a great way to keep your hands clean and still preserve your garden harvest. Steam canning is for items that will fit on a stovetop or in a canning pot. You should use a manual or pressure steam canner, as compared to cooking them in the microwave.
Steam canning is a long-lasting storage (1year+) method for squashes, pumpkins and zucchini.
To steam can zucchini;
- Place in a jar
- Cover with boiling water and pressure cook for 90 minutes.
3. Dry Pack
Dry pack canning is the direct process for canning zucchini without blanching or hot packing. These directions are for pint and quart jars, follow USDA guidelines for larger jars.
- Preheat your oven to 250 degrees
- Wash the zucchini and cut them into 1-inch pieces.
- Place them in a Pan and drizzle with olive oil.
- Place in a preheated oven for 15 minutes, then turn them over.
- In the next 15 minutes, move them around as you would if you were cooking a roast chicken.
- Check them with tongs and remove them when they are cooked but not browned.
4. Glass Jar Method
All you need for canning zucchini using this method is a sterilized jar, a glass lid and a canning spatula. Then follow the steps below:
- Chop your zucchini into small chunks making sure to leave about an inch of room at the top of the jar.
- Scoop them into the jar and press it down so that there is as little air as possible
- Add a pinch of salt
- Pour Lemon juice over the top to cover all the zucchini.
5. Whole, Shredded and Diced Methods
If you are canning zucchini, you can choose to do one of three things with the zucchini.
- You can take and just cut the ends off and store it whole in a jar
- Additionally, you can take and cut it up into dice and preserve it like that in a jar
- You can use the shredder attachment on your food processor to shred the zucchini, and then preserve it in a jar.
Other Ways To Preserve Zucchini
- Apart from canning zucchini, freezing zucchini is an easy and affordable way to preserve them, ensuring you have a great source of vegetables in your home all year round.
- Putting in plastic bags. Plastic bags are not just for carrying your shopping in. You can also use them to preserve your garden produce. Storing zucchini in plastic bags is a green way to make them last longer.
- Fermentation. Fermenting food is a great way to preserve it. Fermentation helps to add healthy bacteria, enzymes, and probiotics to the food, which helps to keep it more nutritious and edible for more extended periods of time.
This syrup is a delicious part of the canning and pickling process. The best part about making syrup is that it’s delicious and takes minimum effort.
Canning zucchini syrup is a simple mixture of sugar, water, and vinegar. It can be used to preserve a variety of fruits and vegetables. To preserve zucchini using canning syrup, do the following.
- In a pot, mix 2 cups of water and 1 cup of sugar.
- Bring to a boil while stirring.
- When the syrup begins to bubble, reduce heat to low.
- Finally, add zucchini and then simmer for 45 minutes.
Benefits Of Canning Zucchini
- High nutrient and vitamin content are retained.
- Canning is a healthy way to store food year-round.
- Canning zucchini is economical
- Canning keeps it natural
- Insects and microorganisms cannot get into your food during canning unless the jars are not sealed properly.
- Canning prevents wastage thus saving money.
- You don’t have to worry about the seasons, you can eat fresh food year-round
- Canning preserves more nutrients than freezing or dehydrating because less heat is used.
- It’s inexpensive, safe and easy to do in your own home
- Tastes better than store-bought zucchini
- Lasts for up to a year if canned properly
- Less risk of losing your harvest to pests
- Canning zucchini is environmentally friendly
Canning Zucchini In Recipes
There are several variations of how canning zucchini recipes.
1. Zucchini Jam
This Jam is a spreadable, sweet and savoury jam made from zucchini. Zucchini jam consists of zucchini, sugar and lemon juice. It can be stored in the refrigerator or at room temperature.
The jam is really easy to make, and you can use different combinations of fruits or vegetables. To make the jam, you’ll need:
- 4 cups zucchini
- 2 cups sugar
- 1 cup water
- 1 lemon
- ½ teaspoon vanilla extract
- ½ teaspoon lime extract
- Slice the zucchini
- Mix with other ingredients and place in a water-filled pot/pan
- Cook until the mixture thickens and tiny bubbles appear throughout the jam (with a spoon).
- Remove from the heat, and then transfer to a container to cool down.
- Once cool, refrigerate for 2 hours before using.
- Use the pressure canning method to preserve.
2. Zucchini Relish
Zucchini relish is a popular condiment that is frequently served alongside a variety of foods. It is made from a combination of freshly grated or sliced zucchini, onions, and tomatoes.
Since it is made from vegetables, it acts as an excellent substitute for higher calorie condiments such as mayonnaise.
To make zucchini relish, the following ingredients are required:
- Zucchini chopped two lb (1 kg)
- Onion, chopped three medium sizes (about four inches (10 cm)
- Green chillies, chopped ten or more
- Tomato chopped one large (14’/35cm long)
- Ginger-garlic paste one teaspoon each (5 ml)
- Salt to taste
- Oil one spoonful (15 ml)
For the pickling spice:
- Cinnamon 1’/2″
- Wash and trim zucchini
- Cut in half and remove the seeds
- Place zucchini on a lightly oiled baking tray with the cut sides down. Cook for 15 to 20 minutes until soft
- Combine zucchini, apple, onion and garlic in a large bowl. Add salt, and cayenne pepper and mix well
- Chop nuts and add to relish
- Finally, Pour mixture into sterilized jars
3. Zucchini in Pineapple Juice
Zucchini is a very versatile vegetable, and it can be used in many recipes, including in pineapple juice. The result is a sweetened and energized drink that is perfect for those who are not fans of the taste of the main ingredient.
Zucchini in pineapple juice is a simple, balanced and fresh recipe.
You will be surprised by how quick it is to make and how healthy it is. The ingredients for this juice are:
- 1 cup pineapple juice
- 8 oz. chopped zucchini, boiled
- 2 teaspoon lemon juice
- 1/2 teaspoons fresh ginger, finely grated
- 1/2 teaspoons grey salt
- In a food processor or blender, puree the pineapple juice, brine, lemon juice, ginger and sea salt.
- Pour into a container and freeze for 20 minutes.
- Add zucchini and stir to mix thoroughly all ingredients.
- Freeze and serve chilled.
I hope this post on canning zucchini was helpful to you. As I mentioned above, the method you choose will depend on the end-use for this magnificent vegetable. The vital part of all this is enjoying your zucchini and using it as long as possible!
FAQs on Canning Zucchini
What Is Canning?
Canning is a food preservation technique that involves the use of heat to kill microorganisms in food. It involves sealing it in an airtight container.
Additionally, it is one of the oldest ways of preserving, and it can be done at home.
How long will canned zucchini last?
A canned zucchini lasts for about a 1-year maximum. It all depends on the date on the jar and if you have followed the proper canning procedure.
Additionally, it depends on if you have used the best practices during canning zucchini. For example, following the recipe closely, making sure no mould is present on food, using clean utensils to pack canned foods, etc.
What is the best way to preserve zucchini?
The best way to preserve zucchini is to freeze them. Freezing zucchini helps retain most of its nutritional value when you cook with it. The best part is that frozen zucchini doesn’t need to be thawed before using.
Canning zucchini comes a close second.
Can you can zucchini without a pressure cooker?
The answer is yes! Water bath canning zucchini doesn’t require a pressure canner, only a large pot and some essential kitchen tools. In fact, the method is very similar to that for water bath cucumber pickles