Canned Zucchini
Recipe: #18761
May 02, 2015
Categories: 5 Ingredients Or Less, Canning/Preserving, Pressure Cooker, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegan, Vegetarian, Zucchini, more
"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 is 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 by Step Method
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
No special items needed.
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