Recipe for canned zucchini with peppers, tomatoes, and carrots. Great for a side dish on any occasion!

Canned Zucchini ValentinasCorner.com

I really enjoy canning. We usually grow a huge garden, I didn’t have one this year though. We have had so much going on and I just truly could not handle having a garden this year. I love going out to the garden and picking our fresh vegetables. I truly enjoy tending the garden, it’s so relaxing. My favorite part of having my own garden is CANNING!. I love canning vegetables from my garden. I cannot believe the only canning recipe I have posted is the Canned Vegetable Salad and Plum Kompot. Seriously, you should see my “canned goods room”, you would think you were at a local grocery store! I am so excited to share this recipe for Canned Zucchini, the zucchini is so crunchy and crisp and tomatoes and garlic/dill add so much flavor. It’s super easy to can these they make a great substitute for a salad during the winter months.

Note: If you don’t want the zucchini too crunchy, cook a little longer than 8 minutes (about 10-12 minutes).

If you don’t have a water bather, a large pot with a thick bottom will work as well. Just add a small hand towel to the bottom of the pot so jars won’t pop upon contact with the bottom.

You will need 6 Quart Canning Mason Jars and water bath canner.

Ingredients:

3 lbs medium zucchini (approximately)

1 ½ lbs tomatoes (any tomatoes)

2 small/medium onions

3 garlic cloves

12 Baby carrots (or cut a large carrot into strips)

6 small Dill sprigs

1 red pepper (orange, yellow is good too)

8 cups water

1 cup sugar

1 cup vinegar

2 ½ Tbsp canning salt

2-3 large bay leaves (6 very small)

6 whole black peppers

Makes: 6 Quart Jars

Directions:

Slice zucchini into about ¼” to ½” slices, onions into thin rings, slice garlic cloves and cut pepper into strands.

Slice vegetables.

Prepare syrup; in a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.

Bring water, salt, sugar and vinegar to a boil

Preparing the cans. Wash jars, lids and bands in Hot soapy water and rinse well. I personally just place the jars in the oven on the lowest heat to keep them warm (or you can place a towel over the cans to keep them warm once you have washed them). I prefer my cans warm to minimize the possibility of the cans breaking when submerging into water. Pour hot water over the lids and bands (keep this way until ready to use).

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).

To each jar add (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf (if it’s a large leaf, break it into three). (and of course, I forgot the peppers for the pic;)..)

Add carrots, onion, garlic, bay leaves and dill to jars

Fill each jar with the zucchini slices. Pour syrup into each jar.

And zucchini to jars.

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 (zucchini will start to change color with will STILL have the green color to most of it). Tighten bands all the way.

Boil for 8 minutes

Lay out a towel or small blanket on table or counter tops, place all the jars UPSIDE DOWN on a towel. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.

Canned Zucchini ValentinasCorner.com

Will stay good in a cool place for at least a year (or longer).

Enjoy.

Canned Zucchini ValentinasCorner.com

Canned Zucchini
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Canning Zucchini with Vegetables
Servings: 6 quart jars
Author: admin
Ingredients
  • 3 lbs medium zucchini, appromimately
  • 1 ½ lbs tomatoes, any tomatoes
  • 2 small/medium onions
  • 3 garlic cloves
  • 12 Baby carrots, or cut a large carrot into strips
  • 6 small Dill sprigs
  • 1 red pepper, orange, yellow is good too
  • 8 cups water
  • 1 cup sugar
  • 1 cup vinegar
  • 2 ½ Tbsp canning salt
  • 2-3 large bay leaves, 6 very small
  • 2 Tbsp salt
  • 6 whole black peppers
Instructions
  1. Slice zucchini into about ¼” to ½” slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
  2. Prepare syrup; in a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.
  3. Preparing the cans. Wash jars, lids and bands in Hot soapy water and rinse well. I personally just place the jars in the oven on the lowest heat to keep them warm (or you can place a towel over the cans to keep them warm once you have washed them). I prefer my cans warm to minimize the possibility of the cans breaking when submerging into water. Pour hot water over the lids and bands (keep this way until ready to use).
  4. 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).
  5. To each jar add (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf (if it's a large leaf, break it into three). (and of course I forgot the peppers for the pic;)..)
  6. Fill each jar with the zucchini slices.
  7. Pour syrup into each jar.
  8. Wipe rim of the jars. Close lid and lightly twist on the band, not TOO tight.
  9. Add jars to boiling water, cook 8 minutes on med/high heat. Remove jars from water (zucchini will start to change color with will STILL have the green color to most of it). Tighten bands all the way.
  10. 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.
  11. Will stay good in a cool place for at least a year (or longer).
  12. Enjoy.

 

Canned Zucchini ValentinasCorner.com
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