Instructions

1. Bring a pot of water to boil and immerse one Mason jar, without its seal and lid, for every two zucchini you need to can. Leave the jars in the boiling water for 10 minutes to sterilize them.

2. Use metal tongs to remove the jars from the boiling water and place upside down on a clean towel.

3. Pour fresh water into the pot and bring it to a boil. While the water comes to a boil, place the zucchini on a cutting board and chop off the ends with a sharp knife. Slice the zucchini into 1-inch thick pieces and place into the boiling water.

4. Cook the zucchini in the boiling water for 20 minutes before spooning into the Mason jars. Fill each jar with the zucchini 1/2-inch from the top.

5. Pour two inches of fresh water into the pot and boil over the stove top. Place the Mason jar seals into the boiling water and allow them to set for three minutes.

6. Pick up each seal with a magnetic lid wand and place onto a Mason jar. Screw the jar lids over the seals tightly and allow the zucchini to come to room temperature before storing. Store in a dark and cool cupboard.