Instructions

1. Wash zucchini. Do not peel. Cut into 1/2 inch chunks. Weigh and set aside.
2. Combine tomato puree, onion, green pepper and spices. Bring to a boil. Hint: Use a deep pot to contain some of the splatter. Stir often and take care it doesn't scorch.
3. Once it comes to a boil, add the zucchini. Stir often and bring again to a boil.
4. Put 1/2 teaspoon salt into each pint jar.
5. Use a slotted spoon to pack zucchini chunks into hot, sterilized jars.
6. Run a non-metal spatula around the inside of the jar to remove any air pockets.
7. Press the zucchini down firmly. Add tomato sauce to fill jar, leaving 1/2 inch head space.
8. Wipe jar rims and threads. Add hot lids and rings. Screw down to finger tight.
9. Place jars in canner on rack with 1-1/2 inches of boiling water.
10. Cover, leave vent open. Heat and allow steam to vent for 10 minutes.
11. Close vent, bring to pressure. Process pints at 10 lbs. for 25 minutes, quarts at 10 lbs. for 40 minutes.
12. Remove from heat. Allow pressure to reduce naturally.
13. Check seals and label. Refrigerate any jars that haven't sealed and use within a few days.