Recipe

Zucchini In Tomato Sauce (canning) Recipe

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Ingredients

Directions

Step #1 Wash zucchini.
Step #2 Do not peel.
Step #3 Cut into 1/2 inch chunks.
Step #4 Weigh & set aside.
Step #5 Combine tomato puree, onion, green pepper & spices.
Step #6 Bring to a boil.
Step #7 Hint: Use a deep pot to contain some of the splatter.
Step #8 Stir often & take care it doesn't scorch.
Step #9 Once it comes to a boil, add the zucchini.
Step #10 Stir often & bring again to a boil.
Step #11 Put 1/2 tsp salt into each pint jar.
Step #12 Use a slotted spoon to pack zucchini chunks into hot, sterilized jars.
Step #13 Run a non-metal spatula around the inside of the jar to remove any air pockets.
Step #14 Press the zucchini down firmly.
Step #15 Add tomato sauce to fill jar, leaving 1/2 inch head space.
Step #16 Wipe jar rims & threads.
Step #17 Add hot lids & rings.
Step #18 Screw down to finger tight.
Step #19 Place jars in canner on rack with 1-1/2 inches of boiling water.
Step #20 Cover up, leave vent open.
Step #21 Heat & allow steam to vent for 10 mins.
Step #22 Close vent, bring to pressure.
Step #23 Process pints at 10 lbs.
Step #24 for 25 mins, quarts at 10 lbs.
Step #25 for 40 mins.
Step #26 Remove from heat.
Step #27 Allow pressure to reduce naturally.
Step #28 Check seals & label.
Step #29 Refrigerate any jars that haven't sealed & use within a few days.
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