Summer means lots of fresh vegetables, and if you have a garden, you know zucchini can quickly pile up! I always look for simple ways to use this versatile veggie, especially for canning so I can enjoy it all year long. Today, I’m sharing two easy, delicious zucchini canning recipes: a wonderful relish and a tasty salsa.
These recipes are great for beginners and seasoned canners alike. You’ll love having these homemade additions ready to go in your pantry. Let’s make some zucchini magic!
Jump to Recipe:
- 1. Easy Homemade Zucchini Relish Recipe For Canning
- 2. Easy Homemade Zucchini Salsa Recipe For Canning
Easy Homemade Zucchini Relish for Canning
This zucchini relish is sweet, tangy, and has a great crunch. It’s perfect for topping hot dogs, burgers, or even mixing into potato salad. You’ll love having jars of this vibrant relish ready in your pantry!
Key Ingredients & Tips for Zucchini Relish
- Use Firm Zucchini: Make sure your zucchini are fresh and firm, not soft or bruised. This helps the relish stay crisp.
- Proper Canning Practice: Always follow safe water bath canning rules for shelf-stable relish. This means using clean, sterilized jars and lids.
What You Need for Zucchini Relish
- 6 cups diced zucchini
- 2 cups diced onions
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 2 tablespoons canning salt
- 3 cups apple cider vinegar
- 2 cups granulated sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 1 teaspoon ground turmeric
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 6-7 half-pint jars
How to Make Zucchini Relish
Step 1: Prep the Veggies
Chop your zucchini, onions, red bell pepper, and green bell pepper into small, even pieces. Put them in a large bowl, add the canning salt, and mix well. Let the mixture sit for about 2 hours, then drain off all the liquid. Rinse the veggies thoroughly with cold water and drain again. Squeeze out as much water as you can.
Step 2: Cook the Relish
In a large pot, combine the apple cider vinegar, granulated sugar, celery seed, mustard seed, and turmeric. Bring this mixture to a boil, stirring until the sugar dissolves. Add the drained vegetables to the pot. Reduce the heat and simmer for 20 minutes, stirring often.
Step 3: Can the Relish
Ladle the hot relish into hot, sterilized half-pint canning jars, leaving 1/2 inch of headspace. Remove any air bubbles, wipe the rims clean, and center the lids. Screw on the bands until finger-tight. Process the jars in a boiling water canner for 15 minutes. After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before removing them to cool on a towel. Check for a good seal after 24 hours.
📝 Final Note
Store sealed jars in a cool, dark place. Once opened, keep the relish in the refrigerator and use it within a few weeks.
Easy Homemade Zucchini Salsa for Canning
This zucchini salsa is a fantastic way to use up extra zucchini. It’s mild, fresh, and great with tortilla chips, on tacos, or with grilled chicken. Making your own salsa is so rewarding, and this recipe makes it simple.
Key Ingredients & Tips for Zucchini Salsa
- Tomato Paste for Color: A little tomato paste helps give the salsa a nice red color, as zucchini can make it look pale.
- Acidity is Key: Always use the correct amount of vinegar or lime juice in canning salsa. This is important for safety to keep the pH low enough for water bath canning.
What You Need for Zucchini Salsa
- 8 cups diced zucchini
- 2 cups diced onions
- 2 cups diced tomatoes
- 1 cup diced green bell pepper
- 1/2 cup diced jalapeño (remove seeds for less heat)
- 3 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 2 cups white vinegar (5% acidity)
- 1/4 cup sugar
- 2 teaspoons canning salt
- 1 teaspoon ground cumin
- 1/2 cup fresh cilantro, chopped
⏱️ Time: 1 hour 45 minutes🍽️ Yields: 7-8 pint jars
How to Make Zucchini Salsa
Step 1: Combine Ingredients
In a very large pot, mix together the diced zucchini, onions, tomatoes, green bell pepper, jalapeño, and minced garlic. Stir in the tomato paste, white vinegar, sugar, canning salt, and ground cumin. Bring the mixture to a boil over medium-high heat, stirring often.
Step 2: Simmer and Add Cilantro
Once the salsa is boiling, reduce the heat to a simmer. Let it cook for about 30 minutes, stirring now and then, until the salsa thickens to your liking. Remove the pot from the heat and stir in the fresh chopped cilantro.
Step 3: Can the Salsa
Ladle the hot salsa into hot, sterilized pint canning jars, leaving 1/2 inch of headspace. Remove air bubbles, wipe the rims clean, and center the lids. Screw on the bands until finger-tight. Process the jars in a boiling water canner for 20 minutes. Turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before removing them to cool on a towel. Check for a good seal after 24 hours.
📝 Final Note
For a little extra heat, you can add more jalapeño or a pinch of red pepper flakes. Adjust spices to your taste!