Tuesday, December 15, 2020

Canned Zuchini


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