Discard the grease, reserving 1 tbsp. Add zucchini to the hot pan with 1 tbsp of the grease. Cook for 2-3 minutes, flipping with kitchen tongs frequently. If zucchini releases …
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Directions: Get your boiling-water-bath canning equipment ready and have your jars sterilized and ready. Wash and dry the zucchini. Cut away the ends and slice into 1⁄4″ …
Preheat the oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add …
Combining sliced zucchini with tomatoes and carrots provides a quick and easy side dish for dinner. This canning technique uses a water bath canner. Water bath canning zucchini uses a heating pattern to drive out the excess air. Pour the water, sugar, salt, and vinegar into a large pot and bring the ingredients to a boil.
Knowing how to can zucchini pickles with a water bath canner is a straightforward food preservation method. The safest way to can low-acid foods such as vegetables is to use a pressure canner. Pressure canning zucchini or pressure canning cauliflower requires a particular piece of equipment that heats your canning jars under pressurized steam.
Ingredients 1 4 cups chopped zucchini (about 6 medium or 3 large zukes) 2 2 cups chopped onion 3 1 cup chopped green bell pepper (about 2 peppers) 4 1 cup chopped red bell pepper (about 2 peppers) 5 4 TBS canning salt 6 3 1/2 cups sugar 7 4 tsp celery seed 8 2 tsp mustard seed 9 2 cups cider vinegar More ...
Boil or steam the zucchini for 2-3 minutes. Pack the hot zucchini into the canning jars (pint or quart.) Leave a 1 inch head space. For pint jars, add 1/2 teaspoon of salt, for quart jars you will add 1 teaspoon. Adding the salt is optional. Ladle boiling water over the vegetables, leaving an inch of headspace.