DIRECTIONS:

• Place 6 clean 500 ml mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
• Wash, peel, core and quarter tomatoes. Measure 24 cups (6000 ml).
• Combine tomatoes, zucchini, onion, water, basil, oregano and thyme in a large stainless steel saucepan. Bring mixture to a boil; reduce heat and simmer 5 minutes.
• Pack hot vegetables into a hot jar to within 1 1/4 inch (3 cm) of top rim. Add hot cooking liquid to cover vegetables to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and cooking liquid.
• When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – 40 minutes.
• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Notes & Tips