Canned Zucchini

Canned zucchini recipe. Zucchini with tomatoes, carrots and onions in the perfect syrup.

📝 Ingredients

• 3 lbs medium zucchini, appromimately
• 1 1/2 lbs tomatoes, any tomatoes
• 2 small/medium onions
• 3 garlic cloves
• 12 baby carrots, or cut a large carrot into strips
• 6 small dill sprigs
• 1 pepper (red, orange or yellow)
• 8 cups water
• 1 cup granulated sugar
• 1 cup distilled vinegar
• 2 1/2 Tbsp canning salt
• 3 large bay leaves, 6 very small
• 6 whole black peppers

👨‍🍳 Instructions

1. 1Slice zucchini into about ¼” to ½” slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
2. 2Prepare syrup. In a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.
3. 3Clean and prepare canning jars.
4. 4Fill canning bather with enough water so when jars are submerged the water is about 1” from the top of jars. Bring water to a boil. (Be sure to use rack).
5. 5Evenly add the (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf between the jars.
6. 6Fill each jar with the zucchini slices.
7. 7Pour syrup into each jar.
8. 8Wipe rim of the jars. Close lid and lightly twist on the band, not TOO tight.
9. 9Add jars to boiling water, cook 8 minutes on med/high heat. Remove jars from water. Tighten bands all the way.
10. 10Lay out a towel or small blanket on table or counter tops, place all the jars UPSIDE DOWN on towel. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.
11. 11Enjoy.