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

A mason jar filled with canned zucchini next to another jar and a gray rag.

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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.

Sliced zucchini and onions on a cutting board next to tomatoes, garlic, and baby carrots.

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.

A step by step collage of how to fill the mason jars with the veggies.

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.

Canned zucchini in mason jars laid out upside down.

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.

Three canning jars loaded with canned zucchini next to a gray rag.

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

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5 from 1 vote
Canned zucchini recipe. Zucchini with tomatoes, carrots and onions in the perfect syrup.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 quart jars

Ingredients

  • 3 lbs medium zucchini, appromimately
  • 1 1/2 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
  • 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

Calories: 229kcalCarbohydrates: 52gProtein: 5gFat: 1gSaturated Fat: 1gPotassium: 1030mgFiber: 6gSugar: 45gVitamin A: 4854IUVitamin C: 86mgCalcium: 86mgIron: 2mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)