Wash and peel the zucchini.

[Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.

Cut into 1 to 2 cm (½ inch) cubes, or, shred.

Add to large saucepan with all the other ingredients.

Bring to a boil, uncovered, then reduce to a simmer.

Let simmer uncovered for 20 minutes.

Ladle hot solids and liquid equally into heated jars.

Leave 2 cm (½ inch) headspace.

Debubble, adjust headspace leaving solids covered with liquid.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.