Canning Zucchini

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This is a great way to save your zucchini to use in cakes and breads in the winter. And saves a ton of freezer space.

Plus if you have a bad year for zucchini you will have few jars on the shelf.

First I cut them into 7 to 10 inch pieces and then slice down the middle crossways.
Scoop the seeds out of each quarter.


Then I slice the peel off with the larger zucchini they are a little tougher to peel so I set them on a towel like this to keep it from sliding then I run a knife down the sides to peel.
Then grate them, I use my food processor. You can also cube or slice them.
Pack tightly into your sterilized jars, add a 1/2 teaspoon salt and fill with hot water run a knife along the sides to get out the air bubbles then put on hot lids and rings
Process in a pressure canner at the recommended pressure for your altitude (consult your owners manual) at 35 minutes for pints and 40 minutes for quarts.