Michigan
State University Extension
Preserving
Food Safely - 01600871
10/13/97
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
l/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
2 cups sugar
4 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. ground turmeric
YIELD: About 8 to 9 pints
PROCEDURE: Cover zucchini and onion slices with l inch
of water and salt. Let stand 2 hours and drain thoroughly.
Combine vinegar, sugar and spices. Bring to a boil and add
zucchini and onions. Simmer 5 minutes and fill hot jars
with mixture and pickling solution, leaving l/2-inch
headspace. Adjust lids and process or use low-temperature
pasteurization treatment (see directions below).
RECOMMENDED PROCESS TIMES FOR PICKLED BREAD
AND BUTTER ZUCCHINI IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints 10 min. 15 min. 20 min.
Hot Quarts 10 15 20
Low-Temperature Pasteurization Treatment For Processing
CAUTION: USE ONLY WHEN RECIPE INDICATES
The following treatment results in a better product
texture but must be carefully managed to avoid possible
spoilage. Place jars in a canner filled half way with
warm (120 degrees to 140 degrees Fahrenheit) water. Then,
add hot water to a level 1 inch above jars. Heat the water
enough to maintain 180 degrees to 185 degrees Fahrenheit
water temperature for 30 minutes. Check with a candy or
jelly thermometer to be certain that the water temperature
is at least 180 degrees Fahrenheit during the entire 30
minutes. Temperatures higher than 185 degrees Fahrenheit
may cause unnecessary softening of pickles.
