Canned Zucchini
Canned zucchini recipe. Zucchini with tomatoes, carrots and onions in the perfect syrup.
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.