Enough salt to float an egg
When using old time recipes I have run across the term “enough salt to float an egg.” My question is, does the egg need to float to the top of the water or just off the bottom?
I’ve always added enough salt to float it to the top. How about it guys? Any other ways you do it? — Jackie
My zucchini is coming on strong! While I love my zucchini pickles, especially the curried ones, I am looking for a new zucchini approach and need your canning advice.
I plan to cook the zucchini down with onions, olive oil, a bit of balsamic vinegar and spices to the consistency of baba ganoush. I am concerned that, because it will be dense, it may not be safe. I plan to hot pack and pressure can it in half pint jars. How long and at what pressure should I use so that it won’t kill anyone?
You can put up your zucchini that way but I would not cook it down to the consistency of tomato paste, more like tomato puree and you’ll do fine. If you want it thicker on using, just finish cooking it down then. Follow the directions in your canning book for times and pressure for canning your zucchini. Remember that half-pints are canned for the same time and using the same pressure as pints. — Jackie