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4 lb Fresh Zucchini Canning Recipes You’ll Crave Forever

Zucchini Canning Recipes
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Learn how to can zucchini for long-term storage with this simple recipe. Perfect for preserving summer harvests.

Ingredients

Scale
  • 4 lbs fresh zucchini
  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 1 tbsp pickling salt
  • 4 cloves garlic (peeled)
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Wash and slice zucchini into 1/4-inch rounds.
  2. Combine vinegar, water, and salt in a pot. Bring to a boil.
  3. Pack zucchini slices tightly into sterilized jars, leaving 1/2-inch headspace.
  4. Add 1 garlic clove, 1/4 tsp peppercorns, 1/4 tsp mustard seeds, and pinch of red pepper flakes to each jar.
  5. Pour hot brine over zucchini, maintaining 1/2-inch headspace.
  6. Remove air bubbles and wipe jar rims.
  7. Secure lids and process in a boiling water bath for 15 minutes.
  8. Let jars cool for 24 hours before storing.

Notes

  • Use only fresh, firm zucchini
  • Adjust spice amounts to taste
  • Store in a cool, dark place for up to 1 year
  • Refrigerate after opening

Nutrition

Find it online: https://cannedkitchen.com/zucchini-canning-recipes-for-long-storage/