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.
- Wash zucchini. Do not peel. Cut into 1/2 inch chunks. Weigh and set aside.
- 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.
- Once it comes to a boil, add the zucchini. Stir often and bring again to a boil.
- Put 1/2 teaspoon salt into each pint jar.
- Use a slotted spoon to pack zucchini chunks into hot, sterilized jars.
- Run a non-metal spatula around the inside of the jar to remove any air pockets.
- Press the zucchini down firmly. Add tomato sauce to fill jar, leaving 1/2 inch head space.
- Wipe jar rims and threads. Add hot lids and rings. Screw down to finger tight.
- Place jars in canner on rack with 1-1/2 inches of boiling water.
- Cover, leave vent open. Heat and allow steam to vent for 10 minutes.
- Close vent, bring to pressure. Process pints at 10 lbs. for 25 minutes, quarts at 10 lbs. for 40 minutes.
- Remove from heat. Allow pressure to reduce naturally.
- Check seals and label. Refrigerate any jars that haven't sealed and use within a few days.
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.
I have never tasted anything this bad before. It has way too much thyme. Way too much salt. Unless you LOVE thyme and salt, modify this recipe. I threw mine out. Start with 1/4 teaspoon of thyme (or less) and 1/4 teaspoon of salt. Add some basil, and the Italian seasoning. Salt does not preserve food only heat and pressure do. <br/>Also I believe she meant 1/2 teaspoon of salt per quart. But please don't use that much. Try you recipe out, if you think it needs more of one or another then add it. If not, leave it alone.
This is great and I am not spending $2.79 per small can. <br/>I found that using 4.5 quarts of zucchini in measured batches; fills the jars just right after cooking. I omitted onions they can always be added during cooking. <br/>Zucchini and tomato with pepper gets great flavor, so I decided to dice a couple jalapeños into the last batch. Just a hunch but I expect it will be great..