canner. I threw some of the jars in the fridge, If we're lucky we'll be able to eat a few of them before they go bad. I'm not really even sure what would happen. I don't think you can get botulism form pickled things, please correct me if I'm wrong about this. Either way, I'll be too wigged-out come December to actually eat them. They'll get opened and poked at, set on the door of the fridge like we're going to eat them, when people come over we'll say, "Oh yes, those are our zucchini pickles." And eventually, they'll find their way into the compost. So, I figure they are fine now if they are refrigerated, and we'll just find it in our hearts to eat 10 pints of zucchini pickles before they "go bad" (whatever that means). So take my lesson and really read through the directions thoroughly before you start. In fact take another lesson and don't start a a 4-hour canning adventure at 8:30 at night. Go to sleep if you're too tired to read the directions.
I got this recipe from Ball Complete Book of Home Preserving.
14 cups diagonally sliced zucchini
1/2 cup pickling or canning salt
6 cups white vinegar
4 cups granulated sugar
4 tsp mustard seeds
2 tsp celery seeds
2 tsp ground turmeric
1. In a glass or stainless steel bowl layer zucchini slices with pickling salt. Cover with cool water and let stand for 2 hours. Transfer to a colander in a sink and let drain. Rinse with cool running water and drain thoroughly.
2. In a large stainless steel saucepan, combine vinegar, sugar, and spices. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid. Stir in zucchini. Remove from heat, cover and let stand for 1 hour.
3. Meanwhile get your jars and canner ready.
4. Return saucepan to medium-high heat and bring zucchini mixture to a boil, stirring occasionally. Reduce heat and boil gently for 5 minutes, until zucchini is heated through.
5. Pack zucchini into hot jars to within a generous 1/2 inch of top of jar. Ladle hot liquid into jar to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
*Also I have added another tag: "Mistakes." We harvest as many of those around here as anything else. Better me than you!