How To Can Zucchini And Tomatoes

You can can zucchini and tomatoes together by using a water bath canner, and it’s a great way to preserve your summer harvest for year-round enjoyment.
 
When you can zucchini and tomatoes, you’re basically capturing the flavors of summer in a jar so you can enjoy them anytime.
 
The good news is that canning zucchini and tomatoes is pretty straightforward once you know the steps, and you don’t need fancy equipment to get started.
 
In this post, we’ll walk through how to can zucchini and tomatoes safely, including the tools you need, the step-by-step process, and a few tips to make sure your jars seal properly.
 
Let’s dive in.
 

Why You Should Can Zucchini and Tomatoes

Canning zucchini and tomatoes is one of the best ways to deal with an overflowing garden.
 
Here’s why it’s worth your time:
 

1. It Preserves Your Harvest for Months

When you can zucchini and tomatoes, you extend their shelf life from a few weeks to a year or more.
 
Instead of watching your zucchini go soft or your tomatoes rot on the counter, you can lock in their freshness.
 
This means you can enjoy your homegrown produce in the middle of winter.
 

2. It Saves Money

Canning zucchini and tomatoes is budget-friendly, especially if you grow them yourself.
 
A few dollars worth of jars and lids can preserve dozens of pounds of produce.
 
Compare that to buying canned tomatoes or zucchini at the store, and you’ll see the savings add up fast.
 

3. You Control the Ingredients

When you can zucchini and tomatoes at home, you decide what goes in the jar.
 
No mystery additives, no excess salt, and no preservatives you can’t pronounce.
 
Just good, clean ingredients that you chose yourself.
 

How to Can Zucchini and Tomatoes Step by Step

Learning how to can zucchini and tomatoes is easier than you might think.
 
Just follow these steps:
 

1. Gather Your Equipment

Before you can zucchini and tomatoes, make sure you have a water bath canner, mason jars, lids, and bands.
 
You’ll also want a jar lifter, a funnel, and a bubble remover or thin spatula.
 
Make sure your jars are clean and free of cracks before you start.
 

2. Prepare Your Zucchini and Tomatoes

Wash your zucchini and tomatoes thoroughly under running water.
 
For tomatoes, you’ll want to peel them by blanching them in boiling water for about 30 seconds, then plunging them into ice water.
 
The skins will slip right off.
 
For zucchini, trim the ends and cut them into slices or cubes, depending on your preference.
 

3. Make Your Brine or Sauce

When you can zucchini and tomatoes together, you can use a simple brine or a tomato-based sauce.
 
A basic brine includes water, vinegar, and salt.
 
If you’re making a sauce, simmer your tomatoes with garlic, onions, and herbs until it thickens.
 
Then add your zucchini and let it cook for a few more minutes.
 

4. Fill Your Jars

Pack your zucchini and tomatoes into hot, sterilized jars, leaving about half an inch of headspace.
 
Use your funnel to avoid spills, and a bubble remover to get rid of air pockets.
 
Wipe the rims clean, then place your lids and bands on fingertip-tight.
 

5. Process in a Water Bath Canner

Place your filled jars in a water bath canner with enough water to cover them by one to two inches.
 
Bring the water to a rolling boil and process pint jars for about 15 minutes and quart jars for 20 minutes.
 
Adjust for altitude if you live higher up.
 

6. Cool and Check Seals

Once the processing time is up, turn off the heat and let the jars sit in the canner for five minutes.
 
Then remove them with a jar lifter and set them on a towel to cool undisturbed for 12 to 24 hours.
 
You’ll hear that satisfying pop as the lids seal.
 

Tips for Canning Zucchini and Tomatoes Safely

Canning zucchini and tomatoes is safe when you follow a few key guidelines.
 
Here’s what to keep in mind:
 

1. Always Use a Water Bath Canner for Acidic Foods

Tomatoes are acidic, and when you add vinegar or lemon juice, they become safe for water bath canning.
 
Zucchini, on the other hand, is low-acid, so it needs the acidity from tomatoes or added lemon juice to be safely canned.
 
Never skip the acid.
 

2. Don’t Overpack Your Jars

Leave the right amount of headspace so your jars can seal properly.
 
Overpacking can lead to spoilage or jars that don’t seal.
 

3. Test Your Seals Before Storing

After your jars have cooled, press the center of each lid.
 
If it doesn’t pop up and down, it’s sealed.
 
If any jars didn’t seal, put them in the fridge and use them within a few days.
 

4. Store in a Cool, Dark Place

Keep your canned zucchini and tomatoes in a cool, dark spot like a pantry or basement.
 
Properly sealed jars will last up to a year.
 

So, Can You Can Zucchini and Tomatoes?

You can can zucchini and tomatoes, and it’s one of the most rewarding ways to preserve your garden’s bounty.
 
With a water bath canner, a few simple ingredients, and a little patience, you’ll have jars of summer goodness ready whenever you need them.
 
Just remember to keep things acidic, leave the right headspace, and always check your seals.
 
Once you get the hang of it, canning zucchini and tomatoes will become a yearly tradition you look forward to.