Wash your jars, lids, screw bands, and canning tools in hot, soapy water. Rinse well to ensure no soap residue remains, and then set them aside to air dry on a clean kitchen towel.

Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for at least 10 minutes, and keep the jars hot.

Rinse the zucchini under running water and slice into 1/4-inch rounds.

Make the pickling brine by combining the vinegar, water, and salt in a large saucepan, and bring to a boil while stirring to dissolve the salt. Once boiling, simmer for 5 minutes, and then fill your jars.

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Drain and place on the towel. Keep the remaining jars in the canner so they stay warm.

Add 1 clove of garlic, 1 teaspoon of dill seeds to the jar, and then raw pack the sliced zucchini.

Use the canning funnel and ladle to fill the jar halfway with hot brine, use the bubble popper to gently stir the zucchini to help pack and separate the slices, and then fill the jar maintaining 1/2 inch of headspace.

Run the bubble popper through the jar to release air bubbles, wipe the rim, center a lid on the jar, and screw on a band until it is fingertip tight.

Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Once the jars are all in the canner, adjust the water level so it is 2 inches over the tops of the jars.

Cover the canner and bring it to a boil over high heat. Once the water boils vigorously, set a timer, and process the jars for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).

When the processing time is complete, turn off the heat and allow the canner to cool down for 5 minutes.

Spread a dry kitchen towel on the counter. Remove the cover by tilting the lid away so that steam does not burn your face.

Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After 12 to 24 hours, check to be sure the jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the fridge and use up within a month.

Remove the bands, wash the jars with soapy water, label, date, and store in a cool, dark location. Allow 4 weeks for the pickles to develop their flavor. Use home-canned jars within 12 to 18 months for the best quality and flavor. This recipe makes about 5-pint jars of dill-pickled zucchini slices.