zucchini relish

I have to say when I first heard of this I was unsure but my friend, Melissa brought me a jar last year and I LOVED IT!!! and i HATE relish. it was so yummy especially on hamburgers

This is all the veggies (zucchini, red pepper, green peppers and the onions shredded)

I used my kitchen aid shredded on all but the peppers and onions it wasnt working on those with the tough skin so i put then in my food processor.

you use 10 zucchini (i didnt use that many cuz a lot of mine were pretty big)

4 onions

1 red pepper

3 greed peppers

3/4 C. canning salt (i didnt use this and it was fine)

your suppose to let all the shredded veggies (juice and all) set  8-24 hours. i let mine sit an hour

Rinse and squeeze dry by the handfuls then add:

2 1/2 C vinegar

6 c. sugar (you can lessen if you want)

2 tsp mustard SEED

2 tsp turmeric

boil GENTLY for 30 minutes then pour into jars

you can either waterbath for 10 min or i used a pressure cooker 5lb for 5min

i got 11 pints :)

i also did some whole tomatoes as well

Zucchini Relish

10 grated zucchini

4 grated onions

3 large grated green peppers

1 large grated red pepper

3/4 cup canning salt

Stir well. Cover and let stand overnight or for at least 8 hours. Rinse well in cold water to remove salt. Then, one handful at a time, squeeze to remove water.

Mix together:

2 1/2 cup vinegar

6 cups sugar

2 tsp mustard seed

2 tsp turmeric

Add zucchini, then boil gently for 30 minutes. Pour into jars. Water bath for 10 minutes.

*great on burgers!*

canning

so i've recently taken up canning. not that i really know what i'm doing. but i did tomato sauce ALL BY MYSELF. my mom even let me use her pressure cooker (she usually doesnt. seems to think i'll blow up the house)

Homemade Spaghetti Sauce

Thick and Chunky Tomato Spaghetti Sauce

2 tablespoons minced garlic

1 large onion, finely chopped

½ cup celery, finely chopped

¼ cup extra-virgin olive oil

16-ounce can tomato sauce

4 cups fresh tomatoes, diced

½ tablespoon oregano

½ tablespoon basil

1 tablespoon parsley

¼ teaspoon salt

1 tablespoon sugar

6-ounce can tomato paste

½ cup fresh mushrooms, chopped

1 medium carrot, grated

½ cup black olives, chopped

In a large pot, saute’é garlic, onion and celery over medium heat.

Add remaining ingredients. Bring to a boil. Lower heat and simmer for three hours. Serve over pasta.

I doubled it and bottled 8 pints.

I didn't use the mushrooms or olives. I figured I would just add that when I open it to use. I also added about 3-4 cups cubed zucchini. 

Add onions, garlic and celery and saute' in olive oil. I substituted the chard stems in place of celery. Cook about 4 minutes or until tender.

This is after everything is added. Then let simmer about 3 hours. I think I only did 2 hours.

Ready to be processed

Close up of the sauce. All sealed and ready to be stored on my shelf.

Jam, lemonade concentrate..

I bought 16 pounds of strawberries from Bountiful Baskets and made Jam. Last week I did freezer Jam so this week I tried reg strawberry jam and strawberry lemonade concentrate.

Here are the recipes I followed

Strawberry Jam

8 pint jars

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)

7 cups sugar, measured into separate bowl

1 pack regular pectin

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.

ADD sugar; stir. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Strawberry Lemonade Concentrate

Makes about 7 (16 oz) pints

You will need:

 6 cups hulled strawberries

 4 cups freshly squeezed lemon juice

 6 cups granulated sugar

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.

2.)PURÉE strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.

3.) ADD lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

4.) LADLE hot concentrate into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

5.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

QUICK TIP:

To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste

*I used both lemons and limes for a different flavor*