Zucchini

Zucchini are one of those plants that once you’ve experienced how much it can produce, you find yourself giving it away.

Here on our homestead, we dehydrate both slices and shredded zucchini. We also shred and freeze it. We make pickles with zucchini and relish, but what I like to do is can it in chunks for soups and for frying with onions. To do this I make an acidic brine to can it in and when I use it I strain the zucchini and sometimes rinse it and then cook with it. You would not know there is vinegar in the brine.

This brine will fill 6 quart jars you can double if making more as I have as well.

First wash and chop your zucchini into your preferred size, then fill sterilized jars with your zucchini.
In each jar add 1/2 tsp salt per pint and 1 tsp salt per quart.

Now in a saucepan you want to make your brine by adding 9 cups water, 1/2 cup white vinegar and 1/2 cup sugar. Bring to a boil and simmer for 2 minutes. Pour brine over the zucchini to 1/2“ headspace, wipe rims, place lids and rings on.

Place in a warm water bath canner and bring to a rapid boil, then process for 15 minutes.

Remove jars from canner and place on counter untouched for 12-24 hours.

You now have shelf stable zucchini

PLEASE NOTE: If your chunks are fine or thin your zucchini will turn out mushy