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Growing zucchini and summer squash is a wild adventure—one day you plant a tiny seed, and before you know it, you’re staring down squashes the size of baseball bats! These garden overachievers seem to swell overnight, leaving gardeners both delighted and overwhelmed. The sheer speed at which they grow is both impressive and a bit alarming, as you’re suddenly buried in a mountain of green and yellow.
While the excitement of an abundant harvest is undeniable, many gardeners face the fun yet frantic scramble to find creative ways to preserve the bounty before it takes over the kitchen. From canning to freezing to sneaking it into every meal, the race against time to save every squash is a challenge many can relate to—especially when you turn your back for a day and discover an even bigger one hiding under the leaves!
Some Quick Science
In August 2022, I started experimenting with brine ratios to avoid the squash becoming too bitter upon using. I also wanted it to be sodium free and wanted to create versions with and without sugar, to give feedback on the the flavor combination with the vinegar. I also experimented with white vinegar and apple cider vinegar to see which would produce the most pleasing outcome.
Knowing the pH of squash is less acidic (generally 5.7-6.8 pH), I needed to create the perfect brine ratio to increase the acidity enough to water bath these delicate vegetables. My goal was to ensure we did not have to water bath longer than fruit, which is 10 minutes for pints and 15 minutes for quarts.
Further, I needed to create a ratio without pickling the zucchini or squash, which would destroy its overall flavor in future recipes. The outcome is a 2.8 pH brine ratio which brings the squash’s overall pH to a 4.3 pH both prior to and after processing. Effectively, the brine ratio increases the overall pH of the squash to that of a plumb, peach, or strawberry.
The Rationale
Vinegar. We typically have two options known for their 5% acidity in the stores: distilled white and apple cider vinegar. Either will work beautifully for this recipe, however, I found the apple cider vinegar is less pungent therefore it has less of an aftertaste. I did experiment with both, and liked both outcomes, but I prefer using apple cider vinegar.
Sugar. To help offset any bitterness from the vinegar, I experimented with using sugar. Personally not a huge fan of sugar, I tried to use the least amount of sugar possible to avoid the vegetable from “tasting sweet”. The best way for me to do this was to add the sugar granules to each jar and not use it in the brine. Personally, I preferred the jars created without sugar but the difference was very minimal. So for those of you who avoid sugar in their diet, just know you may create this successfully.
Outcome. By balancing the pH with the brine, we are maintaining the squash’s versatility for future meals. It will be preserved safely without the strong flavor of pickling, so you can enjoy it as fresh as possible when pan-fried later. It’s a perfect solution for keeping that garden abundance ready for quick and tasty meals!
How Many Zucchini or squash Do I Need?
To fill 5 pint jars with sliced zucchini (cut into 1/4-inch thick slices), you’ll need approximately 4 to 5 medium-sized zucchini, depending on their size and how tightly you pack the slices. Medium zucchini typically weigh around 6 to 7 ounces each and can produce enough slices to fill about one pint jar. So, for 5 pints, plan on having 4 or 5 medium zucchini ready to slice! Also, be sure to use medium to small vegetables, because the much larger ones may we too round (wide) and may not fit into the jar.
Canning Zucchini and Summer Squash Recipe
Makes about 5 pints
Enjoy a deliciously safe way to preserve zucchini and summer squash slices in a jar for long-term storage on the pantry shelf. Use wide mouth canning jars.
Ingredients
- 5 medium zucchini (or yellow summer squash)
- 4 1/2 cups water
- 1/4 cup vinegar (5% acidity)
- 1/4 cup sugar, divided
Instructions
- If you are using sugar, place 2 1/2 teaspoons of sugar into each pint jar. If you wish not to use sugar (like me) then skip this step.
- Wash your zucchini (or yellow summer squash) and remove both ends. Slice into 1/4-inch thick rounds and pack into jars, leaving a 1/2-inch of headspace.
- In a large bowl, mix together the water and vinegar. Slowly pour into each jar filling to 1/2-inch of headspace. There likely aren’t trapped air pockets but to ensure there isn’t trapped air, gently tap each jar on a cutting board to force their release. If necessary, add additional brine to maintain the 1/2-inch headspace.
- Wipe each jar rim with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
- Process in a water bath, 10 minutes for pints and 15 minutes for quarts. Remember, do not set your timer until the water is at a full rolling boil.
Canning Zucchini and Summer Squash
Servings
5 pints
servingsPrep time
20
minutesIngredients
5 medium 5 zucchini (or yellow summer squash)
4 1/2 cups 4 1/2 water
1/4 cup 1/4 vinegar (5% acidity)
1/4 cup 1/4 sugar, divided
Instructions
- If you are using sugar, place 2 1/2 teaspoons of sugar into each pint jar. If you wish not to use sugar (like me) then skip this step.
- Wash your zucchini (or yellow summer squash) and remove both ends. Slice into 1/4-inch thick rounds and pack into jars, leaving a 1/2-inch of headspace.
- In a large bowl, mix together the water and vinegar. Slowly pour into each jar filling to 1/2-inch of headspace. There likely aren’t trapped air pockets but to ensure there isn’t trapped air, gently tap each jar on a cutting board to force their release. If necessary, add additional brine to maintain the 1/2-inch headspace.
- Wipe each jar rim with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
- Process in a water bath, 10 minutes for pints and 15 minutes for quarts. Remember, do not set your timer until the water is at a full rolling boil.
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