Pressure canning zucchini - Ask Extension
On the Colorado extension website: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/canning-tomatoes-and-tomato-products-9-34...
Knowledgebase
Pressure canning zucchini #868111
Asked May 12, 2024, 6:55 PM EDT
On the Colorado extension website: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/canning-tomatoes-and-tomato-products-9-341/ I see a potential recipe for PRESSURE canning tomato and zucchini with some added onion. Would this be a safe recipe (says UP to 1 lb of zucchini for 3 lb of tomato) with onions adding up to 1 tsp of dried seasonings or something similar? I am looking to basically make a tomato (pasta) sauce with zucchini and onions with the understanding the zucchini will likely turn to mush. However, I was not aware of any pressure canning recipes for zucchini and wanted to make sure this one was safe.
York County Pennsylvania
Expert Response
Thanks for the question.
Generally, it can be risky going away from the recipes provided by extension and Ball. Modifying recipes can be tricky.
I have thoughts on your idea but I want to make sure you get the best answer. I suggest that you touch base with Andy Hireisen (<personal data hidden>). He is the team leader of Penn State Extension's Food Safety and Quality Team. He is much more of an expert in this area than I am.
Generally, it can be risky going away from the recipes provided by extension and Ball. Modifying recipes can be tricky.
I have thoughts on your idea but I want to make sure you get the best answer. I suggest that you touch base with Andy Hireisen (<personal data hidden>). He is the team leader of Penn State Extension's Food Safety and Quality Team. He is much more of an expert in this area than I am.
