If the courgettes are thriving, they usually harvest more fruit than the family can eat in a short time. If you cook the excess, you can fall back on healthy supplies from your own cultivation all year round.
Canning zucchini is a tasty way to preserve it
The necessary utensils
Containers with a glass lid, rubber ring and metal clip are suitable for preserving. You can also use twist-off jars with an intact seal.
The vegetables are preserved in a preserving machine or the oven.
ingredients
- 1 kg small zucchini
- 400 ml white wine vinegar
- 400ml of water
- 500 grams of sugar
- 2.5 tsp sea salt
preparation
- Wash the zucchini, cut off the base and the stalk.
- Halve the vegetables and scoop out the seeds with a tablespoon.
- Cut into 1 cm thick slices.
- Put the water and vinegar in a saucepan and bring to the boil.
- Whisk in the salt and sugar and continue cooking until all the crystals have dissolved.
- During this time, layer the zucchini tightly in the jars.
- Pour the broth over it, leaving a 2 cm border at the top.
boil down
- Close the jars and place them on the grid of the preserving machine so that they do not touch.
- Pour in the water until the containers are halfway submerged.
- Wake up at 90 degrees for thirty minutes.
- Remove with a glass spoon and let cool.
- Check that a vacuum has formed in all jars.
- Label, store in a cool, dark place.
Alternatively, you can can the zucchini in the oven:
- Place glasses in a fat pan and pour two centimeters of water.
- Slide into the tube on the bottom rail.
- Set temperature to 180 degrees.
- As soon as small pearls appear in the jars, switch off the oven and cook the courgettes for thirty minutes.
- Remove, let cool and check that a vacuum has formed in all vessels.
- Label, store in a cool, dark place.
tips
It tastes very good if you add spices such as onions, mustard, peppercorns, chilies or soy sauce to the brew. Lovage and dill also go great with zucchini.