Canning Zucchini

According to Putting Food By, Zucchini and other summer squashes can be canned at 10lbs of pressure for 35 - 40 minutes in a Pressure Cooker. (Depending on if you have quarts or pints.) Make sure to check your pressure canner for exact instructions and adjust for higher altitude as needed.
 

I started by shredding my zucchini and packing it very, very tightly in the jars. Pack as much as you can while still leaving some head space in the jar. After you do this, add a little salt and water to fill the rest of the space in the jar. Make sure you still leave the head space. Clean the jars for any water before you add the lids and rims.

Can quarts at 10 pounds of pressure for 40 minutes. Make sure not to touch the canner after you're finished until it's completely de-pressurized. Once you are done you will have lots of jars saved for winter baking and cooking and you didn't even have to take up any freezer space!
 

The above information and pictures came from the blog Little House Living
With Our THANKS!

 

After reading this blog post I got excited to put some squash in jars to free up some freezer space. I like to throw squash in anything I can hide it in. So this made sense to me. However, you Must use a Pressure Cooker NOT a water bath to do the squash.

 

I followed the instructions but didn't feel good about packing the jars very, very tight as suggested. So I put 2 cups per pint, since that is typically the amount I would use in a recipe. 
 

This is what the finished product looked like.

I didn't peel the squash first (I did remove the seeds), I just put it through the food processor to shred.
 

Left is Yellow squash  /  Right is Zucchini

Just one more way to preserve your bounty.