Zucchini in Tomato Sauce (Canning)


  • Prep Time: 1 hrs
  • Total Time: 1 hrs
  • Serves: 32, Yield: 8 pints

About This Recipe

“This recipe is really good as a side dish and wonderful over pasta. It’s an adaptation of a recipe a Zaar member sent me in response to my request. I was looking for a recipe duplicating the commercially made zucchini in tomato sauce. You MUST use a pressure cooker/canner. I have a little 4 quart pressure cooker that only holds 4 pints at a time. This recipe makes 8, so I make all the sauce, add half the zucchini, process it and then proceed with the other half of the zucchini. If I used all the zucchini at once, it would be mush by the time the first batch came out of the canner.”

Ingredients

    • 5 lbs zucchini ( not peeled, ends trimmed and seeded before weighing)
    • 2 (28 ounce) cans tomato puree
    • 1/2 cup onions, chopped
    • 1/4 cup green peppers, chopped
    • 1 teaspoon garlic powder
    • 1 tablespoon italian seasoning
    • 1 teaspoon thyme
    • 4 teaspoons salt

Directions

  1. Wash zucchini. Do not peel. Cut into 1/2 inch chunks. Weigh and set aside.
  2. Combine tomato puree, onion, green pepper and spices. Bring to a boil. Hint: Use a deep pot to contain some of the splatter. Stir often and take care it doesn’t scorch.
  3. Once it comes to a boil, add the zucchini. Stir often and bring again to a boil.
  4. Put 1/2 teaspoon salt into each pint jar.
  5. Use a slotted spoon to pack zucchini chunks into hot, sterilized jars.
  6. Run a non-metal spatula around the inside of the jar to remove any air pockets.
  7. Press the zucchini down firmly. Add tomato sauce to fill jar, leaving 1/2 inch head space.
  8. Wipe jar rims and threads. Add hot lids and rings. Screw down to finger tight.
  9. Place jars in canner on rack with 1-1/2 inches of boiling water.
  10. Cover, leave vent open. Heat and allow steam to vent for 10 minutes.
  11. Close vent, bring to pressure. Process pints at 10 lbs. for 25 minutes, quarts at 10 lbs. for 40 minutes.
  12. Remove from heat. Allow pressure to reduce naturally.
  1. Check seals and label. Refrigerate any jars that haven’t sealed and use within a few days.
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