I make this zucchini butter all the time, my own way and freeze in portions. I would like to pressure can it this year. It does provide a link to a book but the author of the recipe has not CANNED nor does she or anyone in the comments seem to have tried it. It has a fair smooth sauce consistency when I am done rendering it down. Would I be safe to process it out as if it were a stew or something similar at 1h 15min @ 11psi in pint jars?
I have only pressure canned 1x before so I am just figuring things out. I own the book “The Complete Guide to Pressure Canning” and have read up on what I can but I am also in general terrified of the pressure canner… its a childhood thing I need to get over with continued practice and confidence 😩
I would greatly appreciate your input, wisdom and advice with this preserving challenge! 😊
[zucchini butter ](https://foodinjars.com/recipe/zucchini-butter/)
by Razzmatazz_me999
6 Comments
I would not pressure can this. It hasn’t been tested so it cannot be confirmed if it’s safe or not. I would stick to freezing it.
unfortunately you can’t just take your recipe and make it safe for canning. Canning recipes have been tested for safety and rely on many factors like acidity, density of product, processing time, and processing temperature. All those factors work together to make a safe recipe.
additionally zucchini is a weird one because of the density issues and being a low acid vegetable. there are not many safe recipes for canning zucchini.
healthy canning, NCHFP, and ball websites all have good safe tested recipe indexes.
There are only two tested recipes to safely can zucchini. Otherwise, it must be preserves a different way. The below link provides filuether details.
https://extension.usu.edu/preserve-the-harvest/research/zucchini
I realize this is the canning sub but my recommendation is to get a bigger freezer. Kidding aside, there are some things that just aren’t meant to be canned and summer squash is one
I make zucchini butter as well, we try to plow through it as it’s made. If I have an abundance, I will seal in bags and freeze like I do with pesto.
I looked at the zucchini recipes for canning and compared them to your zucchini butter recipe.
Reading between the lines, you’d have to add a lot of extra acid (pineapple juice, lemon juice, etc.) to adapt your recipe into one that’s safe for canning. The flavor of the end result would not be anything like the original recipe.
And you’d still not have tested times and pressures for pressure canning.
I’d stick with freezing