I was blessed this year with an abundance of zucchini.  I had already been pickling it, dehydrating it and pressure canned some too.  I just happen to also have an abundance of tomatoes at this time also.  It was while my granddaughter was here visiting that had some tomatoes that needed to be preserved before we went on a grandma/granddaughter trip the next day.  I remembered that my grandmother used to can tomatoes with zucchini when I was visiting her as a child.  That was the ticket !  I would can them together and get the counter cleaned off of zucchini and tomatoes before our little trip.  I am looking forward to using these this winter to make all kinds of wonderful soups and sauces.

Pressure Canned Tomatoes and Zucchini - makes 7 quarts

 Here is what you will need:

About 12 pounds of tomatoes - I had German Stripe Tomatoes

About 4 pounds of zucchini - you can always cut the recipe down  and basically use 1 pound of zucchini for each 3 pounds of tomatoes

You can add pearl onions if you like but I did not have any available so I didn't

Canning and picking salt if desired

Here's what to do:

  1. Prepare canner, jars and lids
  2. Fill a large stainless steel saucepan, with water and bring to a boil.
  3. Prepare your tomatoes by washing and coring them.
  4. Dip your tomatoes into the boiling water for about 30 seconds or until the skins starts to come lose 
  5. Peel the skins off the tomatoes and cut into dices.
  6. Wash and slice or dice zucchini.
  7. When all the tomatoes are peeled empty the pot that was used to heat and peel them.  Add clean water to the pot and add tomatoes.
  8. Bring tomatoes to a boil and simmer 10 minutes
  9. Then add zucchini and simmer another 5 minutes
  10. Ladle the hot mixture into hot jars, leaving 1/2 inch head space. 
  11. Add one tsp salt per quart if desired.
  12. Remove air bubbles and adjust head space, if necessary, by adding more sauce.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, ten increased to fingertip-tight.
  13. Place jars in canner, adjust water level as recommended by your canner manufacturer. 
  14. Process at 10 pounds of pressure for 35 minutes for quarts and and 30 minutes for pints.