Tomatoes with Zucchini
From the NCHFP
Found on Canning Only Recipes
Use about 3 pounds of tomatoes to 1 pound of zucchini.
An average of 12 pounds of tomatoes and 4 pounds of zucchini is needed per canner load of 7 quarts.
An average of 7 pounds of tomatoes and 2-1/2 pounds of zucchini is needed per canner load of 9 pints.
Wash tomatoes and zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter.
Slice or cube zucchini.
Bring tomatoes to a boil and simmer 10 minutes. Add zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired.
Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process in a pressure canner at 10 lbs of pressure for 30 mins for pints and 35 mins for quarts.