![\"Jars](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/08\/canning-zucchini-tomatoes-jars-square.jpg\")
<\/figure><\/div>Beyond pickling, the options for canning zucchini are somewhat limited. While I’ve certainly put up my fair share of bread and butter zucchini pickles<\/a>, dill-pickled zucchini<\/a>, and zucchini relish<\/a>, my preservation efforts often revolve around freezing zucchini<\/a> shredded and sliced. Last year I tried the recipe for pressure canning Tomatoes with Zucchini in the So Easy to Preserve<\/em> book. I was thrilled to discover another brilliant method to preserve this versatile vegetable.<\/p> True, the zucchini softens during the process, but it melds with the tomatoes, contributing flavor, color, and texture. With the addition of Italian herbs, these jars have earned their place on our pantry shelves, proving their worth across various dishes.<\/p> From sauces to casseroles, the versatility of stewed tomatoes and zucchini on your shelves is undeniable, making them a welcomed addition to your culinary toolkit.<\/p> Since this recipe is a tomato and veggie mix, you must use a pressure canner for safe canning. It’s the only way to get the high temperatures needed to kill harmful bacteria that cause foodborne illnesses. If you don’t have a pressure canner, you can freeze the mixture instead.<\/p> Before you start, familiarize yourself with the “Using Pressure Canners<\/a>” guide on the National Center for Home Food Preservation<\/em> website. Also, please review the instructions for your pressure canner and ensure it’s all clean and working fine.<\/p> This recipe is the “Tomatoes with Okra or Zucchini” from the So Easy to Preserve<\/em> book. We have flavored it with some dried Italian seasonings to make a delicious Italian-style stewed tomatoes and zucchini ideal for spooning over roasted meat or vegetables or tossed with your favorite pasta. You can also safely add two 1\/4 inch slices of onions to each jar for additional flavor if desired.<\/p> Before you begin, make sure you have all the essential kitchen tools and equipment ready to go. Here’s what you’ll need:<\/p> Give your canning jars, lids, bands, tools, and equipment a thorough scrub in hot, soapy water, and rinse them clean. Then, set everything aside to dry on clean kitchen towels.<\/p> Wash the tomatoes and zucchini under clean, running water, and set aside to air dry.<\/p> Remove the tomato skins by bringing a large pot of water to a rolling boil over high heat. While it is heating, fill a large bowl with ice and cold water. Need more details? Check out our full tutorial: How to Skin Tomatoes<\/a>.<\/p> Blanch the tomatoes in the boiling water for 30 to 60 seconds or until the skins crack and loosen. Then, use your slotted spoon to remove them from the boiling water and dunk them into the bowl of ice water to stop the cooking. Repeat until all the tomatoes are blanched.<\/p> While the tomatoes are cooling, empty the water out of the pot. Once the tomatoes are cool enough to handle, remove the peelings, cut out any cores, and slice them into quarters. Drop them back into your large pot.<\/p> Trim off the stem and blossom end of the zucchini and cut into cubes or slices. If your zucchini is large, cut it in half and scoop out the spongy seed cavity before cutting.<\/p> If you are including onions, peel off the skins and cut them into 1\/4-inch slices. You will need 2 slices per jar. Set the zucchini and onions aside for now.<\/p> Place your jar rack into the pressure canner, and place the canner on a large burner of your stove. Measure and add the amount of water according to your canner manufacturer’s instructions: For Presto, you’ll need 3 quarts of water, while Mirro calls for 2 quarts, and All American suggests filling it 2 to 3 inches deep.<\/p> Fill the jars halfway with water and place them upright in the canner. Turn on the burner, bring the canner to a simmer (180\u00b0F), then simmer for at least 10 minutes, and keep the jars hot until you are ready to fill them.<\/p> Meanwhile, place the pot of tomatoes on the stove, bring it to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.<\/p> Add the prepared zucchini, salt, and dried herbs and stir to combine. Gently boil for 5 more minutes, and keep warm as you fill your jars.<\/p> Lay a dry kitchen towel on the counter. Use the jar lifter to take a jar from the canner. Empty out the water (save it for dishwashing) and place the jar on the towel. Keep the other jars inside the canner to maintain their warmth.<\/p> Put the canning funnel on the jar. Use the slotted spoon to pack the jar with the hot zucchini and tomato mixture, leaving about 2 inches at the top of the jar.<\/p> For those including onions, slide 2 slices into the jar while filling. Then, use the ladle to top the jar with liquid while leaving a 1-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Adjust the headspace if needed.<\/p> Use a damp towel to wipe any residue off the jar rim. Position a lid on the jar’s top, place the band over it, and screw it on until it is just fingertip tight. Put the jar back in the canner and repeat the process for the remaining jars.<\/p> Refer to your pressure canner’s instructions for sealing, venting, and heating, then process the jars for the times indicated in the recipe below.<\/p> Once the processing time is over, turn off the heat and allow the pressure to return to zero. Then, remove the jars and set them on a dry towel to cool. Keep the jars upright, and don’t fiddle with the rings or test the seals yet. The jars need time to cool undisturbed to seal properly. Let them cool completely for 12 to 24 hours.<\/p> Test the seals after the cooling period. Refrigerate any that failed to seal and use up in a few days. Before storing your jars, remove the rings and wash them thoroughly with soapy water to eliminate any residue. Then label, date, and find a cool spot to store the canned zucchini and tomatoes. For optimal flavor, consume within 12 to 18 months.<\/p> Get ready to dive into culinary creativity with your home-canned zucchini and tomatoes. Here are some ideas:<\/p>Steps for Canning Italian-Style Stewed Tomatoes and Zucchini<\/h2>
Step 1: Gather and Prepare Your Kitchen Gear<\/h3>
Step 2: Prepare the Vegetables<\/h3>
![\"blanching](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2017\/10\/skinning-tomatoes.jpg\")
<\/figure><\/div>![\"Sliced](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/08\/canning-zucchini-tomatoes-sliced.jpg\")
<\/figure><\/div>Step 3: Pre-heat the Canner and Jars<\/h3>
Step 4: Simmer the Tomatoes and Zucchini<\/h3>
![\"Close](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/08\/canning-zucchini-tomatoes-pot.jpg\")
<\/figure><\/div>Step 5: Fill and Process the Jars<\/h3>
![\"Jars](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/08\/canning-zucchini-tomatoes-jars.jpg\")
<\/figure><\/div>Creative Ways to Enjoy Italian-Style Stewed Tomatoes and Zucchini<\/h2>
![\"Over](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/08\/canning-zucchini-tomatoes-bowl.jpg\")
<\/figure><\/div>![\"Jars](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/08\/canning-zucchini-tomatoes-jars-square-150x150.jpg\")
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