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DIY - Recipes For Canning Zucchini in Glass Canning Jars

DIY - Recipes For Canning Zucchini in Glass Canning Jars

As Seen On Broken Teepee


The harvest season starts somewhat in control and then the zucchini start coming in. And coming in and coming in. Anyone with zucchini mounds know exactly what this means. But there are remedies and below are two recipes for canning zucchini, using Clear Glass Mason Jars, that will help with the overload. Check out the Zucchini Carrot Ginger Marmalade & Zucchini Garlic Dill Relish recipes below!

For more great recipes check out the Broken Teepee blog!

Zucchini Carrot Ginger Marmalade in Glass Mason Jars

Recipes For Canning Zucchini
  • Ingredients
  • 16 oz Glass Mason Jars, stock# 4032-21
  • 8 cups shredded zucchini
  • 2 cups shredded carrot
  • 4 oranges
  • 2 lemons
  • 2 apples
  • 8 cups granulated sugar
  • 2 3” pieces of ginger root, peeled & cut into pieces


Instructions
  1. Glass Mason JarsWash the oranges, lemons and apples.
  2. Using a sharp knife or a vegetable peeler, carefully cut the peel off of the lemons and oranges being sure to not get any of the white pith. Thinly slice the peels and set aside.
  3. Cut the remaining pith and peel off of the lemons and oranges and save. Remove the fruit and cut into small pieces.
  4. Take the pith, peel and cut ginger and put into cheesecloth and tie closed.
  5. Core the apple and be sure to remove all of the seeds. Shred in food processor or with a grater.
  6. Add the zucchini, carrot, orange and lemon pieces and peel to a large, non reactive pot. Add the sugar.
  7. Heat over medium high heat until it comes to a boil. Reduce to a simmer and let cook for about 45 minutes until thickened.
  8. While the marmalade is cooking, prepare your glass mason jars and canner. Heat the jars in the canner and keep warm until ready to fill. Then remove from the canner.
  9. When the marmalade is ready, remove the cheesecloth bundle and set aside.
  10. Heat the lids in preparation for processing and have the bands handy.
  11. Fill each glass canning jar with marmalade leaving 1/2” headspace.
  12. Use a non reactive spatula to help the marmalade settle in the glass jars. If necessary add or remove some to maintain the appropriate volume.
  13. Wipe the rim with a damp, clean cloth.
  14. Place the lid on the jar and twist the band fingertip tight.
  15. Process the mason jars for 20 minutes (25 minutes over 3,000 ft).
  16. When done, remove from heat and let sit in the canner for 5 minutes then remove to cool. Let sit 24 hours before you remove the band and store.

Zucchini Garlic Dill Relish in Glass Mason Jars

Recipes For Canning Zucchini in Glass Mason Jars
  • Ingredients
  • 16 oz Glass Mason Jars, stock# 4032-21
  • 1/2 cup kosher salt
  • 2 tsp. ground turmeric
  • 2 cups finely chopped onion
  • 1/4 cup finely chopped garlic
  • 1/3 cup granulated sugar
  • 2 Tbsp. dill seeds
  • 4 cups white vinegar
  • Water

Instructions
  1. Cut the zucchini into small chunks and then process in batches in a food processor with the metal blade until it is finely chopped. Remove to a large bowl.
  2. Sprinkle with the salt and turmeric and mix well.
  3. Cover with water. Cover the bowl and let sit in a cool place for at least two hours.
  4. Prepare the canner, heat the glass jars and keep warm until ready to use.
  5. Drain in a colander and then squeeze the zucchini to remove as much moisture as you can.
  6. Remove to a large stock pot.
  7. Add the onion, garlic, sugar, dill and vinegar.
  8. Bring to a boil over medium high heat, reduce to a simmer and let cook for about 10 minutes until reduced and slightly thickened.
  9. Heat the lids and have the bands handy.
  10. Add the hot relish to the hot glass jars leaving 1/2” headspace.
  11. Use a non reactive spatula to remove bubbles and adjust the relish in the jars. Add or remove relish if needed to maintain the proper headspace.
  12. Wipe the rims with damp rag. Place the lid on and add the band and twist fingertip tight.
  13. Add the glass mason jars to the canner and process for 15 minutes (20 minutes for over 3000 ft).
  14. Remove from heat and let the jars sit for 5 minutes. Remove from the canner and let sit for 24 hours before checking the seals, removing the bands and storing.

Recipes For Canning Zucchini


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