I made these outside over a wood fire. (Read about canning over a wood fire here.) The first time I had trouble bringing my pot to a boil after I added the veggies. I think they may have cooked too long and may not be as crisp as they would have been had I not had this problem. The second time was definitely more successful. I love the recipe! It is simple and delicious. Time will tell about their texture when I open a jar in the next few weeks. When I do, I will leave a comment below.
Let me know your favorite recipe for canning zucchini and yellow squash.
Zucchini and Yellow Squash Bread and Butter Pickles
18 small zucchini and/or yellow squash (If you have a kitchen scale, this is 54 oz.)
4 medium onions
4 cups vinegar
4 cups sugar
4 teaspoons pickling salt
1 1/2 tablespoons celery seeds
4 teaspoons turmeric
Slice the zucchini, squash and onions in slices of about 1/4 inch. In a large pot, mix together the vinegar, sugar, salt, celery seed, and turmeric. Bring to a boil and cook for 5 minutes. Add the vegetables and return to a boil. Remove from heat.
Pack into sterilized pint jars, leaving 1/2 inch of headspace. Wipe the rims with a clean cloth and put on the canning lids and bands. Process in a water bath canner for 10 minutes. I did 15 minutes because our altitude is over 1000 feet.
When cool, check jars for proper seal. Refrigerate any that do not seal properly.
Store your jars in a cool, dry place. Pickles taste best after aging several weeks.