Canned Zucchini for Winter (No Vinegar)

Cooking method

1. Step 1:

   

   How do you pickle zucchini without vinegar in jars? Start by gathering all your ingredients. Wash the zucchini, tomatoes, and bell peppers thoroughly in cold water.

2. Step 2:

   

   Cut the tomatoes in half and remove the stem ends.

3. Step 3:

   

   Purée the tomatoes. You can do this three ways: run them through a meat grinder, grate them on a coarse grater, or use a blender. Pour the puréed tomatoes into a large bowl or pot.

4. Step 4:

   

   Bring to a boil over high heat, then lower to a moderate simmer and cook for 15 minutes, stirring now and then. I skimmed off some of the foam that formed as it came to a boil with a large spoon.

5. Step 5:

   

   Meanwhile, prep the zucchini. If yours are mature, peel them and scoop out the seeds. I used young zucchini but still peeled them — without the skin the finished dish comes out more tender and, to my eye, prettier.

6. Step 6:

   

   Add the salt, sugar, and ground pepper mix to the tomatoes.

7. Step 7:

   

   Pour in the vegetable oil and mix everything well.

8. Step 8:

   

   Turn the heat to high, add the zucchini, stir again, and wait for it to come to a boil. Then lower the heat a little and cook for another 15 minutes, stirring occasionally.

9. Step 9:

   

   Meanwhile, prep the bell peppers. Cut each in half, remove the core and seeds, and cut into small cubes.

10. Step 10:

    

    Wash the jars and lids well and rinse them in clean water. Sterilize them however you like — in the oven, in a water bath, or in the microwave. I usually use the oven: I put the jars into a cold (important!) oven, set it to top-and-bottom heat at 350°F (180°C), and leave them for 20 minutes.

11. Step 11:

    

    Once the time is up, add the peppers to the tomatoes and zucchini. Stir and cook for 15 minutes.

12. Step 12:

    

    At the end of cooking, add the citric acid, stir, and check whether there's enough salt. I added a little under half a tablespoon more, plus a touch more sugar, to taste. Let it boil for three to five minutes.

13. Step 13:

    

    Pour the finished zucchini into hot jars, seal them, turn them upside down, and wrap them in a warm blanket until completely cool.

14. Step 14:

    

    Done! Store the jars in a cool place for the long haul.