Canned fried zucchini

For harvesting, we select young zucchini with underdeveloped seeds. Vegetables are thoroughly washed with running water, having previously removed the remnants of the ovary from the fruit and cut off the pedicels. Then we cut the fruits into circles or small slices. Sprinkle the slices with flour and salt. We put all this in a frying pan and fry it on both sides in butter so that our slices acquire a uniform yellow-brown color.
We do this with garlic - we divide it into cloves, clean it, wash it and finely chop it. And it will be even better if we pound it in a mortar.
After that, we select mature healthy tomatoes with dense pulp, also wash them, remove the stems, and cut into pieces or slices. Now we salt the zucchini, tomatoes and garlic, and put them in the jar in layers, but not to the very top, but so that there is a couple of centimeters of free space between the top of the neck of the jar and the vegetables. The workpiece is sterilized for 35 minutes at 100 degrees. After that, it remains only to clog the cans with canned fried zucchini and put the lids down to cool. Enjoy your meal!