“Preserving the bountiful zucchini harvest in jars not only extends its shelf life but also captures the vibrant flavors of summer in every bite. This canned zucchini recipe, enhanced with a tangy brine infused with mustard seeds, celery seeds, and a hint of turmeric, offers a delightful crunch and a burst of savory goodness. Whether you’re adding it to salads, serving it as a side dish, or enjoying it straight from the jar, this zucchini preserve is a testament to the joys of home canning. The process is simple yet rewarding, turning fresh garden produce into a pantry staple that brings a taste of summer to your table year-round.
Ingredients
- 10 cups zucchini, diced (about 5 large zucchinis)
- 2 cups onions, chopped
- 1 cup bell peppers, chopped
- 3 cloves garlic, minced
- 1 tablespoon canning salt
- 4 cups water
- 4 cups white vinegar (5% acidity)
- 1 cup sugar
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 2 teaspoons turmeric
- 1 teaspoon ground black pepper
Instructions
- Prepare Jars and Lids: Sterilize canning jars and lids according to manufacturer instructions. Keep them hot until ready to use.
- Prepare Vegetables: Wash, peel, and dice the zucchini. Chop the onions and bell peppers. Mince the garlic.
- Mix Vegetables: In a large bowl, mix the zucchini, onions, bell peppers, and garlic. Sprinkle with canning salt and let it sit for 1 hour. Rinse and drain well.
- Make Brine: In a large pot, combine water, vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper. Bring to a boil, stirring until the sugar is dissolved.
- Combine and Cook: Add the vegetable mixture to the brine. Return to a boil, then reduce heat and simmer for 10 minutes.
- Pack Jars: Pack the hot vegetable mixture into the sterilized jars, leaving 1/2 inch headspace. Pour the hot brine over the vegetables, maintaining the 1/2 inch headspace.
- Remove Air Bubbles: Use a non-metallic spatula to remove air bubbles by running it along the inside of the jar. Adjust headspace if necessary.
- Seal Jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on and screw on the bands until fingertip tight.
- Process Jars: Process the jars in a boiling water bath for 15 minutes (adjusting for altitude if necessary). Ensure jars are covered by at least 1-2 inches of water.
- Cool and Store: Remove jars from the water bath and let cool on a towel for 12-24 hours. Check seals before storing. Store in a cool, dark place.
