With summer comes the abundance of summer squash such as zucchini. There are important things to keep in mind when you are canning summer squash. First, there is not a recommended safe way to can summer squash unless you are pickling it or adding a little bit to a tested spaghetti sauce recipe. Canning summer squash by itself can lead to a risk for botulism. They have not been able to determine a recommended time for pressure canning it without it ending up being such a poor quality that it is basically un-usable. But try the Bread-and-Butter Zucchini pickle recipe, below, as a way to keep some of that abundance into the winter time. Another way of using summer squash is to grill it, check out this resource from LSU with a fun video and marinade ideas.
Pickled Bread-And-Butter Zucchini – National Center for Home Food Preservation (UGA)- 16 cups fresh zucchini, sliced
- 4 cups onions, thinly sliced
- 1/2 cup canning or pickling salt
- 4 cups white vinegar (5%)
- 2 cups sugar
- 4 tbsp mustard seed
- 2 tbsp celery seed
- 2 tsp ground turmeric
Yield: About 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is the first time you are canning, it is recommended that you read Principles of Home Canning.
Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations below or use low-temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,".
Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.
