Canned Zucchini

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).

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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: Valentina's Corner
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

Valentina's Corner

Show 27 Comments
  • Autumn B Wright 09/19/2018, 9:57 am

    How about using ACV in place of white? Thanks and excited to try this recipe!

    • Valentina's Corner 09/20/2018, 12:20 pm

      White vinegar is best in this recipe. 🙂 I hope you love it as much as we do.

  • JoAnn 08/14/2018, 10:51 pm

    This was Awesome!!! I loved this so So Much! I would love more recipes! I canned this Yesterday! Perfect an Very pertty!

    • Valentina's Corner 08/14/2018, 11:18 pm

      JoAnn, I am so glad you loved the recipe. We can so many of these every year. It’s the perfect side during the winter when fresh vegetables aren’t are that pleasing. 🙂 Thanks for visiting our online home and trying our recipe.

  • Roger Pilon 08/14/2018, 10:35 pm

    This is the first time I’ve been on your website and I really enjoyed it I’m going to try this as I have a lot of zucchini and tomatoes,this is something different that sounds like fun.I was wondering though do you scald your tomatoes and peel them, you don’t mention that. I always do but I thought I’d ask. Can’t wait!

    • Valentina's Corner 08/14/2018, 11:21 pm

      Well huge welcome to our online home, Roger. We are so happy to have you here. I personally do not scald the tomatoes, I like the skin on. However, you definitely may if that is what you are used to and prefer. 🙂 I hope you love the recipe as much as we do. They are phenomenal. 🙂
      Stop by and visit us again.

  • Lilly 08/02/2018, 4:17 pm

    Planning on trying this recipe. However, I really would like to pin it to online recipes… and there is no “pin it” option 🙁

    • admin 08/03/2018, 4:16 pm

      We are working on a blog redesign and one that is finished (hopefully next week), we will have our social media share buttons back. 🙂 Thanks so much for visiting our online home, Lilly.

  • Vanessa 09/11/2017, 6:56 pm

    I was concerned with the inversion part as well as the ratio of water to vinegar. I did quite a bit of research and found that doing inversion canning is NOT recommended and the vinegar to water ratio should be 1:1. I still did the recipe but I didn’t invert and I will be treating them as refrigerated veggies. I also processed for 20 minutes. If you plan these as a shelf stable food I suggest changing the ratio, don’t invert and increase processing times. Don’t take my word for it. Do some searching and you will find the same information from multiple sources.

  • Teresa Macejak 08/12/2017, 6:23 pm

    Is this recipe safe. Since it is not pressure cooked the ratio of vinegar and water is so low for a low acid food.

    • admin 08/15/2017, 11:57 am

      Teresa,
      This is how I have made the recipe for years and it turns out wonderful. 🙂

  • Galya 09/01/2016, 7:47 pm

    Hi Valentina!
    What vinegar did you use 6% or 9%?
    Thank you for the nice recipe.

    • admin 09/02/2016, 7:25 pm

      Hello Galya. Yup 5%, thank you..Happy canning..

  • Carol 08/25/2016, 7:42 pm

    I followed your directions to the t! I just wonder what the purpose is to turn the bottles upside down?

    • admin 08/26/2016, 6:05 pm

      Hi Carol.. 🙂 Hope you all enjoy these. Per my mamma, it helps to ensure that the veggies at the top are completely in the brine so all have the same taste.. Something like that;).. Enjoy..

  • Michelle 07/15/2016, 12:08 pm

    I love this! Our garden has produced SO MUCH zucchini. How to you prepare them to eat them? Do you just drain and rinse? Or drain, rinse and sauté?

    • admin 07/15/2016, 1:56 pm

      Hi Michelle, how nice that you have so many, homegrown is the best!! Honestly, you just enjoy them like you would pickles.. They are soo amazingly delicious. We eat them instead of salad. The brine they are in is really great and extremely good and healthy and we drink it like juice..:)
      Did you see my eggplant spread recipe? It’s fantastic. You can use zuchinni instead of the eggplant as well☺☺..

  • Inna 11/28/2015, 3:35 pm

    Made these couple of months ago and finally got to taste them. Both my husband and I are in love with them! Thank you much for sharing!!

    • admin 11/29/2015, 9:53 am

      That’s awesome. Thank you Inna for sharing. We love them too, especially during the winter:)…

  • jeri 09/11/2015, 12:01 pm

    Great recipe, I’m trying it as i write. One ? there are two references for salt. The 1st I understand, but where does the 2nd
    salt amount come in?

    • admin 09/11/2015, 12:52 pm

      Thank Jeyi, oh no. That’s a typo. Fixed. Thank you..:)

  • Evelina Y. 09/01/2015, 3:32 pm

    Made your vegeteble salad last year and it was a huge hit. going to try this too. thanks valia for your hard work.

    • admin 09/02/2015, 11:57 am

      Awww. Thank you Evelina!!!. So glad you tried and enjoyed it:):)…

  • ZOYA 09/01/2015, 2:18 pm

    Oh I love zucchini. Cannot wait to try this :). Could I add cauliflower to it? Or would it taste weird?

  • ALLKA :) 09/01/2015, 12:30 pm

    Yaaayyy. I was just going to e-mail you if you could please, please post some canning recipes. Do u have a recipe for pickles, pretty please with cherry on top? =-)..

    • admin 09/01/2015, 7:06 pm

      Allka, Great minds think alike:).. I have a pickling cucumber post scheduled for next week;).. And if I didn’t that cherry on top would of had me posting one, he he:)

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