Canning Zucchini Squash
Zucchini Squash

weights are always approximated..
 Pint

1.125 lbs
 Quart

2.25 lbs
Boiling Water
 as needed
 as needed
Lemon Juice
 2 teaspoons
 1 tablespoon
Pressure Canner Processing
 55 minutes
 90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Wash, remove seeds, peel and cut into 1" slices.
  3. Blanch for two minutes and reserve cooking liquid for canning.
  4. Put lemon juice in jars.
  5. Canning using hot pack method with 1” of headspace.
  6. Pour cooking liquid over squash, maintaining 1" headspace.
  7. Processing with a Pressure Canner 55 minutes for pints, or 90 minutes for quarts, at
    11 pounds, or 10 pounds for a weighted gauge.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  10. Labeling and Storing
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© 2004 David G. Blackburn
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Zucchini Squash (or Courgette) is easy to can at home using this
procedure. It should not be puréed or mashed before canning.