Canned Zucchini and Summer Squash (Without Pressure Canning)

Instructions:

1. Prepare a boiling water bath canner and keep clean jars hot until ready to fill.
2. Wash the squash thoroughly, trim the ends, and slice evenly.
3. Prepare the pickling brine according to a tested recipe.
4. Pack the squash into the hot jars, leaving the recommended headspace.
5. Pour the hot brine over the squash, maintaining the proper headspace.
6. Remove air bubbles, adjust the headspace if needed, and wipe the jar rims clean.
7. Apply the lids and screw bands until fingertip tight.
8. Process the jars for the time specified in the tested recipe, adjusting for your altitude.
9. Remove the jars and allow them to cool undisturbed for 12 to 24 hours before checking the seals.
10. Store sealed jars in a cool, dark place.

Variations

• Add fresh dill and garlic for classic dill pickled zucchini.
• Include mustard seed, coriander seed, or black peppercorns for additional flavor.
• Add a small amount of crushed red pepper flakes for gentle heat.
• Mix zucchini and yellow summer squash for a colorful assortment.
• Slice into spears instead of rounds for serving alongside sandwiches and burgers.

Tips

• Select small, firm squash for the best texture.
• Slice the squash uniformly so it pickles evenly.
• Always use vinegar with 5% acidity for safe home canning.
• Allow the jars to rest for 2 to 3 weeks before opening for the best flavor.
• Once opened, refrigerate and use within several weeks.
• Label each jar with the canning date and store in a cool, dark pantry.