"Zucchini Tomato Sauce. Today @dolancreekfarm sent me a 25-pound box of fresh zucchini. I pressure canned 14 quarts of sauce and probably have 20 more quarts to go! Mix this sauce with sauteed ground meat and serve over pasta. Tastes best in the dark, cold winter months.?️ Recipe for Zucchini Tomato Sauce on my blog."
Homemade Zucchini Tomato Sauce
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Yields 8 pints or 4 quarts
5 lbs fresh zucchini, unpeeled with ends trimmed
2 28-oz cans tomato sauce (I prefer Muir Glen)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3-5 cloves freshly crushed garlic, depending on your tastebuds
1 tbsp. Italian seasoning
1/2 tsp dried basil
Salt for Mason jars
- Sterilize jars, lids and rings. Set aside.
- Wash zucchini. Do not peel. Cut into 1/2 inch chunks keeping in mind how chunky you want your sauce to be when serving. Weigh cut up zucchini and set aside.
- Combine tomato puree, onion, green pepper, garlic and spices. Bring to a boil. Hint: Use a deep pot to contain some of the splatter. Stir often and take care it doesn’t scorch.
- Once it comes to a boil, add the zucchini. Stir often and bring again to a boil. Taste sauce and make any spice or garlic adjustments.
- Put 1/2 teaspoon salt into each sterilized jar.
- Use a funnel to pack jars with hot zucchini sauce mixture.
- Run a non-metal spatula around the inside of the jar to remove any air pockets. You will want a 1/2″ headspace.
- Wipe jar rims and threads. Place sterilized lids on jars and screw lids on to finger tight.
- Place jars in pressure canner and process according to manufacturer’s directions: Pints at 10 lbs. for 25 minutes, quarts at 10 lbs. for 40 minutes.
- Remove from heat. Allow pressure to reduce naturally.
- Check seals and label. Refrigerate any jars that haven’t sealed and use within a few days. Sauce will keep in pantry for up to one year.