Pressure Canned Zucchini and Tomatoes
A fresh taste of summer - any time of year
Equipment
- 1 Pressure Canner
- 1 Vegetable paring knife
- 1 Measuring spoons
- Sterilised pint or quart jars
- Screw bands and seals
Ingredients
- Zucchini
- Toamtoes
- Lemon zest
- Slices or crushed garlic
- Salt
- Boiling water
Instructions
- Begin by washing your vegetables and fruit.
- Prepare your jars by washing them in warm soapy water, rinsing and placing them in the oven at 100℃ (212℉) for 10-15 minutes to sterilise them. Make sure to use tongs or a oven mitt to remove the jars from the oven.
- Cut each zucchini and tomato into quarters and pack them into the sterilised jars. Pack them in as tight as you can.
- Use 1 tsp of salt for each quart, and ½ tsp of salt for each pint. Add to the packed jars.
- Add 1 tsp of lemon zest for each quart, and ½ tsp of lemon zest for each pint.
- Use as much garlic in each jar as you like. I tend to use the same measuring as the salt and lemon zest.
- Pour boiling water over each jar leaving ¼ inch space from the rim of the jar. Wipe the rims clean and place a seal on top.Secure with a screw band. Remember it should only be finger tight (don't screw too tightly).
- Place in your pressure canner. Using your canner instructions, use the correct amount of water in secure your lid. Allow to come up to pressure for your altitude (once again following your canning instructions for your area).
- Process for ten minutes.
- Remove from the canner once the pressure allows and allow to cool. Remove the bands and check the seals. Wash each jar in soapy water and store in a dark cool area.