Canned Zucchini

Recipe for canned zucchini. An easy method to canning zucchini with peppers, tomatoes, and carrots. Great as a side dish on any occasion!

canned zucchini-

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

Prepare canning syrup: In a large pot combine water, sugar, vinegar, and salt. Bring to a boil and remove from heat.

Prepare canning jars: 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).

Evenly 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.

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

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.

Layout a towel or small blanket on table or countertops, 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.

The canned zucchini will keep in a cool place for at least a year (or longer).

Enjoy, friends.

These zucchini rings aren’t overly salty nor sweet and such a great recipe to enjoy during cooler weather.

try these other zucchini recipes:

Canned Zucchini

Canned zucchini recipe. Zucchini with tomatoes, carrots and onions in the perfect syrup.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: canned zucchini
Servings: 6 quart jars
Calories: 229kcal

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 pepper (red, orange or yellow)
  • 8 cups water
  • 1 cup granulated sugar
  • 1 cup distilled vinegar
  • 2 ½ Tbsp canning salt
  • 2-3 large bay leaves, 6 very small
  • 6 whole black peppers

Instructions

  • Slice zucchini into about ¼” to ½” slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
  • Prepare syrup. In a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.
  • Clean and prepare canning jars.
  • 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).
  • Evenly add the (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf between the jars.
  • Fill each jar with the zucchini slices.
  • Pour syrup into each jar.
  • 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. Tighten bands all the way.
  • 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.
  • Enjoy.
Nutrition Facts
Canned Zucchini
Amount Per Serving
Calories 229 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Potassium 1030mg29%
Carbohydrates 52g17%
Fiber 6g25%
Sugar 45g50%
Protein 5g10%
Vitamin A 4854IU97%
Vitamin C 86mg104%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to our Family's Newsletter!

Valentina's Corner

Show 43 Comments
  • Amy Labbe 09/18/2019, 6:39 pm Link Reply

    Just curious if you can cook these when ready to eat and how would you do so?

    • Valentina's Corner 09/18/2019, 7:04 pm Link Reply

      You don’t need to cook them, Amy. They are crispy and crunchy and great as a side just as they are. I hope you love them as much as we do.

  • Shannon 09/10/2019, 9:35 pm Link Reply

    Hi,
    New to canning 😊
    Besides dill what other herb could I use for this? Variations?
    Also, would this be a good soup starter?
    Ty! SPL

    • Valentina's Corner 09/11/2019, 10:46 am Link Reply

      Hi, Shannon. I’ve never tested with cilantro or parsley but I think both would work just fine. No this wouldn’t go well in soup, I’d say it’s more of a salad or side dish. Enjoy, Shannon. It’s REALLY GOOD!

Leave a Reply

Your email address will not be published. Required fields are marked *