Thursday, June 7, 2012

Canning Italian Zuchinni

***Note*** The USDA does not reccomend canning squash of any kind, I have been canning zuchinni for decades and no one has ever gotten sick. I am giving you this information on my own personal experience.  I am not telling you to do it nor am I telling you not to.  With the information you can make your own choice.  It MUST be pressure canned as it is a very low acid food...  In the 80's a lot of political mumbo-jumbo happened with the USDA and they took out their reccomendations for squash, pumpkin etc.  I use the book "Putting Food By" which was published in 1973.  This was the book that my grandmother and mother swore by when canning.  Because it was published prior to the lobbyists getting involved it still has the reccomendations.  I say this to show: In the mid 80's Libbys came out witheir pumpkin pie mix in a can.  All you have to do is add the eggs and milk.  That is the same thing as Pumpkin Butter.  I make my pumpkin butter and it can be used in the same way to make a pie.  The very same year that the new product was released the USDA decided it was not safe anymore to home can pumpkin or pumpkin Butter.  Coincidence????  I think not....
Zuchinni is a summer squash and does not store well like a winter squash does, nor does it freeze well since it just gets all mushy.  Canning is the best way that I have found to store it for the long term.  Unless you are just grating it and freezing it to put into bread or cake.  Mushy does not matter then.....

Italian Zuchinni

You will need a 5 gallon pot to do this and a long handled spoon

4 gallons of sliced Zuchinni-Do not peel only cut off the stem and flower ends, slice about 1/2" thick.
4 large onions peeled and quartered
1/4 cup minced Garlic (my family all loves garlic)
1/8 cup italian seasoning (or to taste) remember it WILL get stronger as it cans
Water to the top of the squash and onions in pot.

                                                        add your seasonings

                             Cook on the stove until the Zuchinni is just soft enough to bend.

                                         Fill your jars leaving about one inch of head space

 Wipe rims of jars off with a clean towel and then place the lids on

 Process in a pressure cooker for 40 minutes at 10 lbs of pressure (for my altitude in Arkansas)

When you want to cook this for dinner it is wonderful made this way:

2 jars of Zuchinni drained well.  Place them in a baking dish, add some melted butter and sprinkle with parmesean cheese.  Bake at 350 degrees until the cheese is melted.

1 comment:

  1. Christine,

    This looks really good. I have canned up plain zucchini but it is bland and gets kinda soft. Thanks for sharing, I will have to try this. Too bad I have already harvested all my zucchini from my garden. I will have to wait for next year.