I pressure-can almost everything. It is the safest way to prevent the botulinum toxin, and takes far less time Tomatoes are done in 10 min in pressure canner vs. 45 minutes in hot bath canning. I also pressure-can meat. The high temperatures achieved with it allows for safe canning of items not recommended in regular water bath canning.
I use a Presto 23-gallon pressure canner. It can hold 7 quart jars. Since during the summer we can up to 36 qts of tomatoes, beans, and corn, we need one that can do the job quickly and hold a lot. I try to make at least 2 veggies with every meal so while 36qts of green beans sounds like a lot, it lasts us just long enough to get to the next growing season. Pressure-canned vegetables are shelf-stable for years. I made a delicious pumpkin pie from a forgotten jar of pumpkin that was ten years old.
I live in South-Central Pennsylvania, and yes we grow Zucchini. I don't can it, although you could. I de-seed it and grate it. You can add that to soups, meatloaf, etc. to add a veggie to your meal. I also make "imitation crab cakes" with it. 2 C shredded zucchini, an egg, bread crumbs, flour, and Old Bay seafood seasoning. Make them into patties and fry them. I then put tartar sauce on them or cocktail sauce.
