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Question

Molly454
Is there a zucchini canning recipe?
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Question details

Probably not because there is so much - so goes the joke, you start leaving your "bounty" on neighbors doorsteps anonomously... 

I substituted zucchini for cucumbers last year in a pickle recipe and they were a big hit. I had the multi-colored ones, so they looked very pretty too! Here's one for zucchini Bread & Butter pickles from Lianna Krissof's book: 4 lbs. zucchini 1 lb. small sweet onions (about 2) 1/4 c plus 1 T kosher salt 2 T coriander seeds 1 T yellow mustard seeds 2 t crushed red pepper flakes 6 C cider vinegar (5% acidity) 3/4 C honey 1 1/2 t turmeric 1 1/2 t dry mustard powder 6 thin rounds fresh ginger Scrub zucchini and cut into 1/4 inch rounds. Cut onions in half lengthwise and thinly slice into half circles. Put zucchini and onions in a large bowl and sprinkle with 1/4 cup of the salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight. Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the coriander seeds, mustard seeds, and red pepper flakes and set aside. In a nonreactive pot, combine the vinegar, 1 1/2 cups water, honey, turmeric, mustard powder, and remaining 1 T salt. Bring to a boil. Prepare jars for canning. When the jars are ready, working quickly, put a slice of ginger in each jar, then pack the zucchini and onions into the jars (not too tightly). Ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rim of the jars, then put the flat lid and ring on each, adjusting the ring so it is finger tight. Return the jars to the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process. Remove the jars and let sit undisturbed for 12 hours. After 1 hour, check that the lids have sealed. If the jar has not sealed, refrigerate immediately for current use. Store sealed jars.
I have used zucchini to make "Bread and Butter" type pickles - I soak them in salt water brine for 12 hours first to remove some of the excess moisture. I also use them in chutneys.
The USDA doesn't recommend canning summer squash, but can be frozen, dried, and pickled (also relishes, chutneys). From the Nat'l Center for Home Food Preservation: Why is canning summer squash or zucchini not recommended? Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.

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