Roxie, Unfortunately, frozen zucchini cannot be used for any home canning recipes. Freezing affects the texture, and draining will alter the pH, making it unsafe for canning. Instead, you can freeze the zucchini and use it in other recipes like soup, pasta, or zucchini bread.

Erica, It’s generally recommended to use pure canning or pickling salt in canning recipes because it doesn’t contain additives that can potentially affect the taste or appearance of your preserved foods. Himalayan pink rock salt, while natural and flavorful, may have impurities that can lead to cloudiness or off flavors in your canned products. For the best results, it’s advisable to stick with canning or pickling salt in your canning recipes.