Wash zucchini but do not peel.
Cut into 1-inch cubes.
In large saucepan steam, covered, in small amount of water for 2 minutes.
Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart.
Fill to 1/2-inch of top with boiling water (using juices from cooking as part).
Adjust jar lids.
Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts.
No comments:
Post a Comment