Procedure:

• Wash tomatoes and zucchini.
• Scald and peel the tomatoes.
• Slice or cube the zucchini.
• Bring tomatoes to a boil and simmer 10 minutes.
• Add zucchini and boil gently 5 minutes.
• Fill jars with mixture, leaving 1-inch headspace.
• Add 1 teaspoon salt per quart.
• Adjust lids.
• Process in pressure canner at 10 pounds pressure, 30 minutes for pints, 35 minutes for quarts.
• Remove from canner, and let seal.