Canned Zucchini & Summer Squash | Pressure Canning | Self-Sufficiency

Canning zucchini and summer squash for the pantry. Great way to preserve the abundant crop and use in soup, casseroles, pasta sauce, or any other dish you want to sneak in vegetables.
Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Visit our website:
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Altitude Adjustments for Pressure Canning:
0 to 1,000 feet, 10 lbs of pressure.
1,001 to 2,000 feet, 15 lbs of pressure.
2,001 to 4,000 feet, 15 lbs of pressure.
4,001 to 6,000 feet, 15 lbs of pressure.
6,001 to 8,000 feet, 15 lbs of pressure.
8,001 to 10,000 feet, 15 lbs of pressure.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
#canning #foodpreservation #homesteading

[@southernladywithmanyhats7428]

Only thing I would add to this is to stick a chop stick into the jars to release any bubbles because you may need to add more water when you do that and get rid of all the bubbles in it before canning. Awesome vid to teach how to do it. Good job!

[@mstipsyskitchen]

I used my canned cubed squash for this recipe. It’s delicious. Squash Au Gratin * 2 tablespoons butter * 1/2 onion thinly sliced * 2 quart jars of your canned squash, drained * 2 large cloves garlic minced * 1/2 cup heavy cream * 1/4 cup grated parmesan * 1 cup shredded smoked gouda INSTRUCTIONS 1. Preheat oven to 450 degrees 2. Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add squash and cook an additional 4-5 minutes. 3. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

[@rhondab2431]

Sounds delicious! Thank you for sharing:)

[@AllOuttaSpoons]

Thank you for sharing this

[@mstipsyskitchen]

@@AllOuttaSpoonsyou’re welcome 😊

[@marygonzales5957]

Thank you Mrs.!!! Thank you Utube!

[@tammymontgomery3148]

I used your recipe for crunchy dill pickles , the hardest part is waiting 2weeks to try them ;) Love you videos -straight forward ;)

[@OutdoorsandCountryLiving]

We appreciate your kind words. Those pickles are pretty awesome. Thanks for watching!

[@tonyaboyer5723]

Awesome video, and I hate to say but, but you skipped a step which is important! The reason your water level is so low is because, you really need to remove, all the air bubbles that you put into your jars anytime you, add liquid to your jars. canning 101. I'm not trying to be mean whatsoever, I just don't want you to get hurt one day. I've been canning for over 15 years.

[@OutdoorsandCountryLiving]

Thank you for watching and the comment. Blessings!

[@gennifermann6140]

How do you remove the bubbles?

[@gennifermann6140]

Also does the zucchini get all mushy after storing?

[@2millicent]

i heard that if you don’t remove the bubbles/air from the jars that it go bad quicker

[@bethandrews9355]

It’s normal for them to bubble after they come out of the canner.

[@donnaf2666]

I've tried it. Turns mushy but edible. Taste better as dried squash and frozen zucchini, just drain the zucchini after thawed for fritters or zucchini bread.

[@annabee4309]

Put calcium chloride in it

[@donnaf2666]

@@annabee4309 interesting

[@BuySellColoradoSprings]

Dried or frozen a plus. Frozen though could potentially spoil if no electricity

[@TheCavefox]

Thanks for posting this. Been looking for a way to preserve my garden zucchini by canning to free up freezer space. Originally was looking for purée recipes that I use for winter soup bases, but this is even better as the pressure canning process automatically does the blender work for you! Gonna try this out tomorrow, thanks again!

[@OutdoorsandCountryLiving]

You’re welcome!

[@ElizabethElias321]

Wow thanks for this video. This is in my line of canning, I have been searching KZbin for a simple zucchini canning video, I got so many zucchini and I'm going to follow your video for canning my zucchini tomorrow

[@OutdoorsandCountryLiving]

You’re welcome, happy to share! Happy canning! Thanks for watching.

[@virginiaill522]

I really like your video😉. Very easy to follow and not long and drawn out! My Zucchini are on the stove now😊. Thank you for the help!

[@OutdoorsandCountryLiving]

Straight and to the point is how we operate here when making teaching/tutorial videos. So glad to hear you are canning some now! We just used a jar of zucchini and squash mixed in a pasta dish last night. ‘Twas great! We’re happy to help. Keep at it!

[@newmand3]

Excellent video….straight forward, educational and to the point. I’ll definitely catch more of your vids.

[@OutdoorsandCountryLiving]

Thanks for the positive feedback!

[@richarddowner4292]

Great video thank you. Just some small issues. Other than that thumbs up thank you for your time

[@jmelx09]

Great video, I’m going in and starting my process according to this video. I have canned just about everything but this.. sooo here goes. Thank you. 😎

[@OutdoorsandCountryLiving]

You are welcome. We appreciate you taking time to leave us a message. We wish you good health.

[@margaretdavis7839]

Thank you I like simple and easy as most of us have a super busy life! 😊

[@OutdoorsandCountryLiving]

You’re welcome. We encourage everyone to assess their lifestyle and see where it is possible to simplify things, lightening life stressors. We are intentionally doing the same. Not to say we’re not still working hard, but rather prioritizing what is important to us and embracing life’s purpose. It’s all about choices. We wish you well!

[@dutchess1960420]

We live in Milan Indiana , great video

[@CSheri2]

Wonderful video. Thank you so much for sharing this.

[@Maleezza]

I have the same pressure canner. 😊

[@OutdoorsandCountryLiving]

They’re the best! Sure beats our old rubber gasket style canner that was handed down to us.

[@joanngrizzle8680]

Going to give this a try and you enjoy your canner so much I have one on order and some of others in family already bought one of the canners everyone seems to love it

[@OutdoorsandCountryLiving]

That’s great! You’re going to love the canner too. Thanks.

[@hondajanak]

Thank you! Very thorough video. ❤

[@OutdoorsandCountryLiving]

We appreciate your feedback!

[@deardaughtermedia1531]

Wonderful!!! Thank you for this!

[@OutdoorsandCountryLiving]

You’re welcome! Thanks for watching.

[@kathleenzalewski6935]

I use cream of tarter have well water, works better.

[@richardhy6931]

I am wondering if you add some pickle crisp would that keep it from being too soft?

[@OutdoorsandCountryLiving]

Not sure it would work since it’s not a pickling brine, but worth a trial run. Try it and report back! Thanks for watching.

[@itsmehattie9493]

A beautiful video

[@OutdoorsandCountryLiving]

We appreciate you watching. Thank You!

[@MickenzieL]

I really need to try this!

[@OutdoorsandCountryLiving]

Go for it!

[@judicollier7023]

Can you tell me what hat you would use this for after canning? Because it will be soggy, correct? So basically soups? I have never canned it and am genuinely wondering as we have an abundance of zucchini this year!

[@OutdoorsandCountryLiving]

We always fully drain the zucchini or squash before using it. We use canned zucchini and squash for soups, casseroles, adding to pasta sauce, layered in lasagna, browning in a skillet with butter or bacon grease, etc. Get creative with it! It’s not so much soggy as it’s just cooked pieces ready to be added into things.

[@WingsRootsHomestead]

I see a lot of air bubbles. Does it matter?

[@tammymontgomery3148]

I really enjoy your videos, easy listening and great tips, Thank you so much . Can you use zucchini for making relished ?

[@OutdoorsandCountryLiving]

We have used yellow summer squash and zucchini to make relish, both work up great. Use fresh shredded vegetables, not canned vegetables. Thanks for the feedback on our videos. You come here to learn, so we strive to do that. May God bless you and your family!

[@samuelchancock]

Is it possible to use store bought zucchini and squash? Thanks.

[@OutdoorsandCountryLiving]

Yes, whether you grow the produce yourself or buy it somewhere, it doesn’t matter.

[@stellam.o.u.s4041]

IF I WANT JUST TO DO A PREPARATION FOR A WEEK , CAN I JUST CUT THE ZUCCHINI PUT WATER IN A JAR AND REPLACE THE WATER EVERY 2 DAYS FOR A WEEK?

[@OutdoorsandCountryLiving]

The zucchini would most definitely go bad soaking in water without being properly canned.

[@stephanieurick8820]

Do you have to use salt? I didn't put any of mine.

[@OutdoorsandCountryLiving]

No, salt in canning is only for taste.

[@ponderosa1229]

I canned yellow squash yesterday this same way. But I did not add any salt. Is that going to be a problem. Thank you.

[@OutdoorsandCountryLiving]

Salt is optional and has nothing to do with the preservation, it’s added for taste.

[@ponderosa1229]

Ok, great, thank you.... 😊

[@gowest5145]

It would be so n9ce to have a double decker pressure canner like that. Thanks.

[@OutdoorsandCountryLiving]

It’s handy when you get into harvest times. Thanks for watching and stay well. Blessings

[@Judge102]

Ok, maybe a dumb question maam . In reference to the canning, can you use the water bath process to can them ???

[@OutdoorsandCountryLiving]

Water bath canning is used for high acidic foods (tomatoes, salsa, pickles, pickled food, jam, jelly, fruit, fruit butters, etc.). Pressure canning is used for low acid foods (carrots, green beans, potatoes, squashes, meats, broth, etc.).

[@phillippinter7518]

Thanks! What's the longest you have kept them for?

[@OutdoorsandCountryLiving]

FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

[@bethandrews9355]

You can boil city water and boil out the chlorine.

[@Powell707]

Yes but boiling can increase other unwanted metals and fluoride

[@michaelsporer2089]

Why do you remove the rings afterwards? How do you feel about sliced squash instead of chunks?

[@OutdoorsandCountryLiving]

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue. As for the cut of squash, that’s totally up to you. We find that chunks are best for the things we use them in. If you do slices, I’d go on the thicker side so they aren’t totally mush.

[@michaelsporer2089]

Thanks. I just subscribed. Looking forward to watching your previous and new videos.

[@severeestimate9361]

Hi, Great video. What if I am just using an old fashion canning cooker? Not a pressure cooker? How long would I do a single layer and would I have to cover the lids with water?

[@OutdoorsandCountryLiving]

When you say “canning cooker”, are you meaning a water bath canner? If so, zucchini and squash must be pressure canned as they are low acid foods. You cannot safely can these vegetables without using a pressure canner. Thanks for watching and asking. Let us know if you have further questions.

[@severeestimate9361]

How about a pressure cooker? But I don't have a pressure valve to tell me the pressure lbs. Thanks again

[@OutdoorsandCountryLiving]

@@severeestimate9361 it would be best to actually use a canner. I wouldn’t know what pressure they cooker relief is set on and couldn’t predict the outcome of that. It’s best to be safe and not risk it. Hope this helps. Thank you for asking and blessings to you.

[@justincase1575]

Pressure cookers are not safe to can. You can now buy a cooker-canner that will do both but an older insta pot will not do it.

[@jackdavis4491]

Uses say not use instant pots for canning

[@PanelsUpSolar]

Do you have to put salt in this recipe?

[@OutdoorsandCountryLiving]

No, it’s optional.

[@loricook7670]

Did you not need to de-bubble? I have loads of Zucchini I want to process. I'm indeed doing this way. Thank you!

[@OutdoorsandCountryLiving]

We rarely ever have or need to de-bubble. During the process the pressure in the jar increases and pushes air out. You can de-bubble if you wish. No harm in doing so but not a big deal if you don’t. The only exception would be if you were concerned your liquid level would be too low then you would want to remove all air/gaps to add more liquid. Let us know if you have any other questions. Blessings and good luck.

[@OutdoorsandCountryLiving]

We do not as the zucchini chunks allow the water to fall around the contents without much difference than “de-bubbling” makes. Do so if it makes you feel better. “De-bubbling” has everything to do with headspace and lids sealing, nothing else. We’ve been successfully home canning as such for the past 27 years without any issues. Your kitchen, your rules! Thanks for asking.

[@loricook7670]

@@OutdoorsandCountryLiving Thank you, I'll indeed be canning zucchini!

[@Sue-bj5un]

How long are these good for please?

[@OutdoorsandCountryLiving]

This is a question that is often asked. This can also be found in the video description. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

[@ByFaithAlone13]

Can you stack jars for storage?

[@OutdoorsandCountryLiving]

They say you shouldn’t but we have and so have our grandparents for years. We always try to have at least a piece of cardboard (or save the jar boxes to use) between them and normally don’t go more than 2-3 layers at most. It’s worked for us but most will tell you not to do that. I’d do it your way and what works for you. Just try to separate the layers to avoid nicking a jar or breaking a seal loose. It also helps to distribute the weight evenly. Thank you for the question. Blessings!

[@ByFaithAlone13]

@@OutdoorsandCountryLiving Found your channel, bought a pressure pot at Walmart today, making apple sauce tomorrow… started a garden this year, planting and hoping to start harvesting next year. Keeping it simple, thank you💜

[@OutdoorsandCountryLiving]

@@ByFaithAlone13 if you ever have any questions just let us know. We will answer anything we can. Happy for you and you are going to love it. It’s work but worth every bit of effort! Blessings!!

[@johnwright3951]

I’m just getting into canning. Forgive this stupid question. Could I use our pressure cooker to can my summer squash? I imagine the answer is no.

[@OutdoorsandCountryLiving]

Hi there! If you are referring to a normal pressure cooker that doesn’t have the gage and weights then it would be very difficult to know how much pressure you had and control it. It’s probably best to stick with a traditional canner. I’m sure in a pinch it could be figured out but it would require some guess work and it’s not worth the risk. Hope this answers your question? Thank you for watching and the question. Blessings!

[@johnwright3951]

@@OutdoorsandCountryLiving thank you for your quick response

[@colezy14]

It has to be pressure canned?

[@OutdoorsandCountryLiving]

Yes due to being a low acid food.

[@tlmsappz418]

Can you use this same method for cucumbers that you don't want pickled?

[@OutdoorsandCountryLiving]

No, they will go to mush. The only way to preserve cucumbers is by pickling them. The squash and zucchini are soft after canning. Thanks for asking.

[@ponderosa1229]

I had one jar that did not seal when I did these. They were cubed. So I put it in the fridge a couple days then drained it and rolled them in corn meal to fry. They fried up just fine. The little bit larger chunks were the better ones. But still, it was fine. And I have a squash mixture I make, and these canned squash are perfect for it. I love that I can preserve squash this way. Thank you

[@jacquelynjackson95]

Can you use this canner on an induction oven? Plz respond ASAP thank you

[@OutdoorsandCountryLiving]

You’re best bet is to read your stovetop/oven manufactures manual for the rated recommendations. The All American Canners are quite heavy, especially once fully loaded. We use a gas stovetop or portable electric burners when canning. Thanks for watching.

[@OutdoorsandCountryLiving]

Just to add to the comment. The canner is aluminum. Most induction stoves don’t do so well with aluminum so it may be best see what the stove requirements are so you know for sure. Thanks again and stay well.

[@richarddowner4292]

And you should debubble it, you can remove the air from the jar to add more water to the jar.

[@OutdoorsandCountryLiving]

You can. We sometimes do but often don’t and don’t have any issues with it. Appreciate the input and comment. Thank you and have a great week. Happy canning!

[@deehorrorgurl3875]

What r your thoughts on botulism from canning squashes? I was reading usda says it's unsafe?

[@OutdoorsandCountryLiving]

We do not can fully in accordance with USDA home canning recommendations (hence milk, pickled eggs, butter, etc.). Never had any issues with pressure canning squash family vegetables.

[@deehorrorgurl3875]

I am canning squash for the first time and everyone has me a lil freaked out about doing it.

[@faithfarmforever4795]

@deehorrorgurl3875 this is not approved USDA - however it is how I've been canning my squash for years. we live by Amish/Mennonite communities - they water bath everything and have been doing it that way forever - I can't say I'd venture that far outside the approved methods as to follow theirs of only qater bath canning .however I did water bath can cut raw potatoes (2 tbls vinegar added and water bathed for 2 hours) & they are the best potatoes I've ever canned. that yucky starchy flavor is almost not even noticeable..so good I've used them in potatoe soup and potatoe salad. all that to say when you 1st start canning start with the ball book on canning & use approved methods - you will get braver as you learn. I would still say this is a perfectly acceptable way to can squash and many many canning families do it this way..

[@vswild7005]

​@@faithfarmforever4795I'm German and we only waterbath everything. Even meat, everything. Our version of the Ball blue book is the Weck book. Weck is a German company that makes jars for almost 150 years now, as well as created the tested recipes, just like Ball. They have the Weck books in English as well for anyone who's interested :)

[@gailoreilly1516]

@@vswild7005 Didn't know that. Thank you! These comment sections are great for sharing info.

[@lisaallen8200]

You're supposed.to.leave an inch heads pace. That's why the amount of liquid in your jars is now low.

[@OutdoorsandCountryLiving]

Thank you for your comment. We’ve been successfully home canning for the past 27 years now without any issues. The squash/zucchini soften during the canning process, resulting in the lower level of liquid. I assure that all jars sealed and many are still on our shelves looking great and ready for use. The typical reason why liquid levels decrease in the jars after processing is due to rushing the cool down phase, creating siphoning. We pray God’s blessings over you and your family. Take care!

[@blaqfish]

How long do you cook after opening? Thank you

[@OutdoorsandCountryLiving]

They are fully cooked and ready to add to whatever you want. We like to add a jar into soups, homemade pasta sauce, use in squash/zucchini casserole, etc. Basically wherever you want to sneak in some additional vegetables. Thanks for watching!

[@sondralingefelt4551]

Can you cook for less time

[@OutdoorsandCountryLiving]

For safety reasons, no.

[@graftedin1921]

Does it have to been cold?

[@OutdoorsandCountryLiving]

Could you please clarify your question?

[@terriyoungblood4565]

I also have well water

[@OutdoorsandCountryLiving]

Best water ever!

[@richarddowner4292]

10lbs weight for 35-40 mins

[@patriciawhidbeysewing8681]

What is "siphoning"?

[@OutdoorsandCountryLiving]

Siphoning is where the liquid is drawn out of the jar due to sudden changes in temperature and pressure. This loss of liquid can occur with water bath and pressure canning. It is important to allow a pressure canner to naturally cool and the pressure gauge to fall to zero. Also, allow the pressure canner to continue cooling for another 10-15 minutes before removing the jars. When water bath canning, allow the jars to remain in the canner (after processing time is completed, heat and canner lid off) for about 10 minutes before removing the jars. These methods prevent and/or reduce the potential for siphoning. We encourage all home canners (new & seasoned) to purchase a canning book that contains important canning basics (Ball Blue Book, Guide to Preserving is our recommendation).

[@markde3688]

I thought yu can just water bath

[@OutdoorsandCountryLiving]

Low acid foods need to be canned under pressure. High acid foods are canned via water bath.

[@elainemcnabb2587]

You cann water bath acid food only

[@elainemcnabb2587]

Low acid foods are pressured canned

[@richarddowner4292]

Your wrong with the salt..... the salt is the preservative for canning, and how long it will be good for.....

[@OutdoorsandCountryLiving]

Salt is optional with canning but required when fermenting. Thank you for the input and comment. Hope you have a great week. Blessings.

[@chiefredbird7315]

Be nice if I had a pressure cooker

[@OutdoorsandCountryLiving]

Agree! Save up for one that fits your budget. Doesn’t have to be fancy.

[@chiefredbird7315]

@@OutdoorsandCountryLiving good advice. T u

[@gailoreilly1516]

You mean pressure canner? There is a big difference. I bought a pressure cooker first before I realized it was not a pressure canner.

[@deehorrorgurl3875]

I've never seen anybody remove the rings

[@OutdoorsandCountryLiving]

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@deehorrorgurl3875]

Thank you for answering so quickly. And for the information.

[@OutdoorsandCountryLiving]

@@deehorrorgurl3875 no problem, you’re welcome.

[@user-bv7ib4vs2i]

Sorry ...canned squash isn't for me...Pressure cooked it for 30 min. Chunks looked fine in the jar. They turn into absolute mush when removed from the jar and eaten. Yuck.

[@OutdoorsandCountryLiving]

We would encourage you to use up what you canned in things such as squash fritters, muffins, casseroles etc. Get creative with it. Drain it well before using in recipes. We’ve mashed some up and added it to homemade meatloaf and salmon patties. Sneak it in various recipes to add additional nutrition.