Canned Zucchini
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #18761
May 02, 2015
"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
Ingredients
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