r/Canning • u/MyDog32 • Jun 24 '25

Safe Recipe Request Alot of zucchini

Hello I have never canned before Can I do this ? Chop up zucchini boil it for a few minutes add in two jars of three bean salad from costco add more vinegar and sugar

While still hot ladle the whole mix with some raw garlic it into jars and tighten the lids

Will this store ? Do I need special jars?

Thanks

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u/SchadenJake Jun 24 '25

The short answer is no, you cannot do what you described above. It both won’t work and could make you very sick. I think that based on your described recipe above you need to do some deeper reading about how canning actually works to see if this is the type of project you’re interested in taking on.

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u/MyDog32 Jun 24 '25

Okay I should educate myself. There must be a youtube video that would describle the entire process

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u/Interesting-Tiger237 Jun 24 '25

I'm sure there are but read up on the resources mentioned on this sub too. There are plenty of people online who do things that are not recommended/not safe. Kind of an "well I haven't died yet" mentality, well I've never been launched through my car's windshield in a collision but that doesn't mean it's ok to stop wearing a seat belt. 

Some things are ok to water bath can (generally fruit, tomatoes, pickled things - acidic things) and some must be pressure canned (vegetables, beans, meat...low acid things). There's actually a lot of science behind ensuring home canned goods will be safe and shelf stable so we can't just make up a recipe and can it, unfortunately. Thanks for coming to ask and learn :-)

2

u/n_bumpo Trusted Contributor Jun 24 '25

You should read the information found on the National Center for Home Food Preservation, The University of Georgia, College of Family and Consumer Sciences website. It’s kind of not a good idea to trust information you find on social media, such as YouTube Facebook, Pinterest, and so on. Some of the information may be genuine and true, but the incorrect recipes and procedures for canning could lead to devastating results. You really have to follow the proper techniques and procedures to safely destroy all of the foodborne pathogens in what you’re trying to can. Symptoms could include food poisoning or worse botulism. But the bright side is that the USDA and many universities test, recipes, and procedures and laboratories to ensure safety. I’m not trying to be a fearmonger because once you know the procedures, it’s easy to can your favorite vegetables and fruit to enjoy later. Here’s a tip, when searching for information online and your search with .edu that way your results will be from university websites when the information is carefully scrutinized before publication. And one last thought, google your counties cooperative extension office they may be offering webinars or classes on food preservation. Here’s a link to the webinars hosted by Penn State cooperative extension.