Zucchini is a versatile squash that can be used in sweet or savory dishes. It’s a summertime favorite, but it can be difficult to use up all of the zucchini you may have growing in your garden. One way to preserve zucchini is by jarring it.
Jars of preserved zucchini will last for several months and can be used in soups, stews, and even breads. Here’s how to do it:
First, wash the zucchini and cut it into pieces that will fit into jars.
You can leave the skin on or peel it, depending on your preference. Next, sterilize the jars by boiling them for 10 minutes. While the jars are boiling, make a pickling solution by combining vinegar, water, sugar, and salt in a pot over medium heat.
Stir until the sugar and salt are dissolved and then remove from heat.
- Pick zucchini that are about 6-8 inches in length and of similar size
- If they are too big, they will be difficult to fit in the jars
- If they are too small, they will not have enough flesh to properly preserve
- Wash the zucchini thoroughly in cool water
- Be sure to remove any dirt or debris that may be on the surface
- Cut off the ends of the zucchini and discard them
- Slice the zucchini into thin rounds, no more than 1/4 inch thick
- You can also cut them into spears or chunks if you prefer
- In a large pot or canning kettle, bring water to a boil and add canning salt (pickling salt) according to package directions
- Carefully lower the zucchini slices into the boiling water and let them cook for 3-5 minutes until slightly softened but still crisp
- ‘Using a slotted spoon or canning tongs, remove the cooked zucchini from the water and place them in a colander to drain
- ‘Pack the cooked zucchini slices into clean Mason jars, leaving about 1/2 inch of headspace at the top of each jar
- ‘In a small saucepan, heat vinegar (white vinegar or cider vinegar) and sugar over medium heat until just boiling
- ‘Pour the hot vinegar mixture over the packed zucchini slices, filling each jar to within 1/4 inch of the rim
MY Favorite Way to Preserve Zucchini | CANNING RECIPE
What is the Best Way to Preserve Zucchini?
One of the best ways to preserve zucchini is by pickling it. This method will help to maintain the crispness and bright green color of the vegetable. You will need to start with fresh, firm zucchini that has been washed and trimmed.
Cut the zucchini into slices or spears that are about 1/2 inch thick. Place the zucchini in a large bowl and cover with cold water. Let sit for about 30 minutes.
After 30 minutes, drain the zucchini and place it in a clean bowl. Add 1/2 cup of white vinegar, 1 tablespoon of kosher salt, and 1 teaspoon of sugar to the bowl and stir until combined. Next, add enough cold water to cover the zucchini completely and stir again.
Let sit for another 30 minutes.
After 30 minutes, drain the zucchini once more and place it in a jar or other airtight container. Cover with more cold water, leaving at least 1 inch of headspace at the top of the jar.
Screw on a lid tightly and refrigerate for up to 2 weeks. Enjoy your pickled zucchini as a side dish or snack!
How Do You Store Zucchini in a Mason Jar?
If you’re lucky enough to have an abundance of zucchini from your garden, or if you just want to take advantage of its low cost at the grocery store, canning is a great way to preserve it. Here’s how to do it:
Wash the zucchini and cut off the ends.
Cut into slices or chunks, depending on what size you want your canned zucchini to be.
Pack the zucchini into clean Mason jars, leaving about an inch of headspace at the top. Add a teaspoon of salt to each jar (this is optional, but adds flavor).
Bring a large pot of water to a boil and carefully lower the jars into it using a canning rack or tongs. Make sure the water covers the jars by about an inch. Boil for 10 minutes.
Carefully remove the jars from the pot and set them on a towel or cooling rack until they are completely cooled. You should hear a “pinging” sound as each jar seals itself shut. Store in a cool, dark place for up to 1 year.
Can Zucchini Be Canned in Jars?
Zucchini can be canned in jars, but there are a few things to keep in mind. First, zucchini is a high acid vegetable, so it needs to be processed in a boiling water canner. Second, because it is such a low-acid vegetable, it needs to be packed tightly into the jars and covered with an acidic liquid like vinegar or lemon juice.
Third, zucchini should only be canned in pint or half-pint jars. Quart jars are too big for safe canning of this vegetable. Finally, zucchini pickles need to process for at least 20 minutes in the boiling water canner before they are safe to eat.
How Do You Preserve Zucchini for Later Use?
If you find yourself with an abundance of zucchini, don’t worry! There are plenty of ways to preserve this versatile vegetable for later use. One option is to freeze it.
Zucchini can be frozen whole or sliced, and will keep for up to eight months. Another option is to pickle zucchini, which will give it a tangy flavor and extend its shelf life. Finally, you can dehydrate zucchini, either in a dehydrator or in your oven.
Dehydrated zucchini can be used in soups and stews, or rehydrated and used like fresh zucchini.
Credit: www.growforagecookferment.com
Preserving Zucchini Italian Style
If you’re looking for a delicious way to preserve your zucchini, look no further than Preserving Zucchini Italian Style! This simple recipe uses just a few ingredients and can be easily adapted to your liking.
First, you’ll need to gather your supplies.
For this recipe, you’ll need:
-1 large zucchini (or 2-3 small ones)
-1 jar of roasted red peppers
-1 cup of pitted black olives
-1/2 cup of olive oil
-4 cloves of garlic, minced
-1 teaspoon of dried oregano
Conclusion
Summer is the perfect time to stock up on zucchini. This delicious vegetable can be preserved in jars to enjoy all winter long. Here’s how to do it:
1. Wash the zucchini and slice it into thin rounds.
2. Place the zucchini slices in a large pot and cover them with water.
3. Bring the water to a boil and then let the zucchini cook for two minutes.
4. Remove the zucchini from the pot and place it in a colander to drain.
5. Place the drained zucchini slices in sterilized jars, leaving half an inch of headspace at the top of each jar.
6. Add one teaspoon of salt to each jar and then fill the jars with boiling water, leaving half an inch of headspace at the top of each jar .7 Cap the jars tightly and process them in a boiling water bath for 10 minutes .8 Let the processed jars cool completely before storing them in a cool, dark place.