Zucchini in Tomato Sauce (Canning)

Deb Wolf's Note:

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.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 32

Yield: 8.0 pints

• 5 lbs zucchini (not peeled, ends trimmed and seeded before weighing)
• 2 (28 ounce) cans tomato puree
• 1/2 cup onion, chopped
• 1/4 cup green pepper, 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.
13. Check seals and label. Refrigerate any jars that haven't sealed and use within a few days.

Reviews

[FlyingCook]

I made a ton of this this Sumer when the garden was overflowing and now find it my go-to winter meal in a hurry. Served over pasta with ground beef or sausage and I have a tasty meal in 15 minutes. Tastes perfect as is. Easy to make. Wouldn't change a thing.

[kaurorac]

this IS a great recipe, well written, easy to follow, easy to make and GOOD. thankx!!

[hobbgal]

This is a great recipe. Tastes so good! I plan on using these all winter. Brown some ground beef, drain add the quart of Zucchini in Tomato Sauce and dinner is on the table! Thank you so much! This is a keeper!