Canned Zucchini and Summer Squash.

• Prep Time: 25 minutes

• Salting/Soaking Time: 2 hours (hands-off)

• Cook Time: 10 minutes

• Processing Time: 15 minutes (water bath)

• Total Time: ~2 hours 50 minutes

• Yield: Approx. 4 to 5 pint jars ($16\text{ oz}$ / $500\text{ ml}$ each)

• Difficulty: Intermediate

Intensity Breakdown & Heat Guide

Because squash can easily become soft if overcooked, managing heat levels and timing during prep and canning is key to keeping your slices firm and crisp:

Phase	Heat / Intensity Level	Duration	Purpose
Ice Salt Soaking	Cold ($32^\circ\text{F} / 0^\circ\text{C}$)	2 hours	Draws out natural excess moisture from squash cells to prevent soggy canned slices.
Pickling Brine Simmer	Medium-High	6–8 minutes	Dissolves canning salt and sugar completely while infusing aromatic spices into vinegar.
Squash Warm-Through	Medium Heat	3 minutes	Gently warms squash slices in brine without softening them before packing into jars.
Canning Pot Pre-Heat	Medium-High	15–20 minutes	Preheats canning bath water to $180^\circ\text{F}$ ($82^\circ\text{C}$) to receive hot filled jars.
Water Bath Processing	High (Rolling Boil)	15 minutes*	Sterilizes contents and evacuates air to create a safe, long-term vacuum seal.

*Note: Extend processing time if canning at elevations above 1,000 feet (see Altitude Chart below).

Equipment Needed

• Mandoline slicer or sharp chef’s knife ($1/4\text{-inch}$ thickness)

• Large non-reactive mixing bowl (glass, stainless steel, or food-grade plastic)

• Large colander for rinsing

• Heavy non-reactive stockpot (stainless steel or enameled Dutch oven)

• Water bath canner fitted with an internal wire jar rack

• 4 to 5 pint-sized ($16\text{ oz}$) Mason jars with new lids and screw bands

• Canning tool set: jar lifter, canning funnel, bubble remover/headspace measuring tool

Ingredients List

Fresh Produce & Prep:

• 3 medium Zucchini (sliced into $1/4\text{-inch}$ rounds)

• 2 medium Yellow Summer Squash (sliced into $1/4\text{-inch}$ rounds)

• 1 large Yellow Onion (halved and thinly sliced)

• 1/4 cup Canning & Pickling Salt (do not use iodized table salt, which darkens the brine)

• 3 cups Crushed Ice (for the cold soak)

Tangy Pickling Brine:

• 3 cups Apple Cider Vinegar or White Distilled Vinegar (5% acidity minimum)

• 1.5 cups Water

• 1 cup Granulated White Sugar (or raw cane sugar)

• 1.5 tbsp Mustard Seeds

• 1 tsp Celery Seeds

• 1/2 tsp Ground Turmeric (for a vibrant golden color)

• 1/2 tsp Whole Black Peppercorns

• 2 cloves Fresh Garlic (peeled and sliced thin, optional)

Step-by-Step Instructions

Phase 1: Crisp & Moisture Draw

1. Prep the Vegetables: Wash zucchini and summer squash thoroughly in cold water. Trim off and discard the stem and blossom ends. Slice into uniform $1/4\text{-inch}$ thick rounds. Slice the yellow onion into thin half-moons.

2. Salt & Ice Layer: In a large non-reactive bowl, layer squash slices and onions with 1/4 cup of canning salt. Cover the top completely with 3 cups of crushed ice.

3. Rest: Allow to sit at room temperature for 2 hours. As the ice melts, the salt draws out excess liquid, ensuring a firmer final texture.

4. Rinse thoroughly: Transfer the squash and onions to a colander. Rinse well under cold running water to remove excess salt, then drain thoroughly.

Phase 2: Simmer the Brine

1. Combine Brine Ingredients: In your large stockpot, combine the cider vinegar, 1.5 cups of water, sugar, mustard seeds, celery seeds, turmeric, black peppercorns, and sliced garlic.

2. Bring to Simmer: Place over Medium-High heat and stir until the sugar is dissolved. Bring the mixture to a gentle boil for 2 minutes to release the spice oils.

3. Warm the Squash: Add the rinsed, drained squash and onion slices to the hot brine. Reduce heat to Medium and stir gently for 3 minutes until the slices are heated through. Do not boil heavily.

Phase 3: Packing & Water Bath Canning

1. Prep Jars: Pre-warm clean pint jars in your water bath canner filled with hot water ($180^\circ\text{F}$).

2. Pack Jars: Using a canning funnel, ladle hot squash slices and onions into the hot jars, stacking them neatly. Pour hot brine over the squash, leaving 1/2-inch ($1.25\text{ cm}$) of headspace at the top.

3. Remove Air Bubbles: Slide a bubble remover or plastic utensil along the inside walls of each jar to release trapped air bubbles. Adjust brine to maintain 1/2-inch headspace.

4. Clean & Cap: Wipe jar rims thoroughly with a clean, damp cloth to remove any sticky liquid. Place flat lids on top and tighten screw bands until fingertip tight.

5. Process in Water Bath: Lower jars into the water bath canner, ensuring jars are covered by at least 1 to 2 inches of water. Cover with lid and bring to a rolling boil over High heat. Once boiling, process for 15 minutes.

6. Cool & Seal: Turn off heat, remove lid, and let jars sit in the water for 5 minutes. Carefully transfer jars to a towel-lined countertop using a jar lifter. Let cool undisturbed for 12 to 24 hours until lids seal with a “pop”.

Altitude Adjustment Guide

Boiling points drop at higher elevations. Adjust your canning processing time based on your height above sea level:

• 0 – 1,000 feet: 15 minutes

• 1,001 – 3,000 feet: 20 minutes

• 3,001 – 6,000 feet: 25 minutes

• Above 6,000 feet: 30 minutes

Storage, Shelf Life, & Preservation

• Curing Period: For maximum flavor absorption, store sealed jars in a pantry for 2 to 3 weeks before opening.

• Unopened Shelf Life: Sealed, processed jars store safely in a cool, dark, dry area for 12 to 18 months.

• Opened Jars: Refrigerate immediately after opening and consume within 4 weeks.

Complete Nutritional Profile

Serving Size: 1/4 cup / approx. 30g

Servings Per Batch: ~32 servings

Nutrient	Amount per Serving	% Daily Value*
Calories	18 kcal	—
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Trans Fat	0 g	—
Cholesterol	0 mg	0%
Sodium	110 mg	5%
Total Carbohydrates	4.2 g	2%
Dietary Fiber	0.4 g	1%
Total Sugars	3.3 g	—
Includes Added Sugars	2.8 g	6%
Protein	0.4 g	1%
Vitamin D	0 mcg	0%
Calcium	10 mg	1%
Iron	0.2 mg	1%
Potassium	75 mg	2%