Canned Zucchini

Canned Zucchini

Canned Zucchini

4
Servings

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #18761

May 02, 2015

Categories: Condiments, Vegetables, 5 Ingredients Or Less, Canning/Preserving, Fall/Autumn, Summer, Pressure Cooker, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more

recipe by:
dienia b

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recipe by:
dienia b

"This is mainly the process not so much a recipe, I got a WHOLE lotta zucchini and mine got freezer burned last year so I'm trying this. Yields 4 pints"

Original recipe yields 4 servings

Metric US

Ingredients

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2 pounds zucchini (8 cups shredded)

1 cups water

Nutritional

Serving Size: 1 (307.3 g)
Calories 42.2
Total Fat - 0.8 g
Saturated Fat - 0.2 g
Cholesterol - 0 mg
Sodium - 22.2 mg
Total Carbohydrate - 7.7 g
Dietary Fiber - 2.5 g
Sugars - 6.2 g
Protein - 3 g
Calcium - 41.5 mg
Iron - 0.9 mg
Vitamin C - 44.4 mg
Thiamin - 0.1 mg

Step 1

Shred the zucchini then pack it tight into the jars, squish it down good

Step 2

Add water if needed (I didn't).

Step 3

Pressure cook 10lbs pressure for 30 minutes for pints 40 minutes for quarts

Step 4

As always check the ball book.

Tips & Variations

No special items needed.

Tags : Condiments

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