Canned Zucchini

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

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.

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

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;)..)

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.

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.

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

Enjoy.

Canned Zucchini

Canning Zucchini with Vegetables
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 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

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

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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!

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