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Canning has started — 9 Comments

  1. I found this recipe on the site ‘Chickensintheroad’, and she said the recipe was found on food.com submitted by “Bergy”. (the substitutions aren’t mine) I am going to try this, as the dreaded ZUCCHINI is always producing to the max, and I thought I would post this for everyone else looking for new ideas to use this versatile vegie. I would call this a green salsa???

    ZUCCHINI SALSA
    Difficulty: Easy (2 day process)
    Servings: Makes about 8 pints

    Ingredients
    10 cups shredded zucchini
    4 onions
    2 green peppers
    2 red peppers
    1/4 cup pickling (canning) salt
    *my note: does not say on onion and pepper, but I would think chopped &/or seeded*

    1 tb. salt
    2 tb. dry mustard
    1 tb. garlic powder
    1 tb. cumin
    2 cups white vinegar
    1 cup brown sugar (I used 1/2 cup Splenda Brown Sugar)
    2 tb. red pepper flakes (I used 1 tb.)
    1 ts. nutmeg
    1 teaspoon black pepper
    5 cups chopped ripe tomatoes
    2 tb. cornstarch (I used clear jel)
    12 oz. tomato paste

    Directions
    1. Day One: In a large bowl, combine zucchini, onions, green pepper, red pepper and the salt. Mix together, cover, and let sit over night.
    2. Day 2: rinse and drain well, the zucchini mixture and put into a large pot. Add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
    3. Bring to a boil and simmer for 15 minutes. Pour into sterilized jars and place flats/rings.
    4. Water bath jars for 15 minutes to seal.

  2. So sorry to hear about the mishap and glad she is healing well.

    Loved seeing the jar of peppers. It is so nice to see the fruits of your labor neatly done up in jars on the pantry shelf. What a satisfied feeling it gives!

  3. Holly,

    We had wind but not that bad. Thank goodness. I hope everything at your place survived!

  4. Cindy,
    I’ve posted a recipe for the pepper rings here on the blog. We love Odas but the purple faded during canning like the purple stripes on beans fades away. Oh well, they taste great anyway and will be gorgeous in salads.
    Krystal’s finger is healing very well; we go to the orthopedic surgeon tomorrow for a check up and I know he’ll be happy.
    Yes, we’ve had a hot, humid summer, too. puff pant

  5. I’m so glad to hear Krystal is going to be ok. She’s been a hard worker and must be a godsend to both you and Will.

  6. Wow, I am glad Krystal’s prognosis is good……fingers and farm equipment, gates, carpentry equipment and large livestock can be a tough combination.

    I hope your garden hangs in there – we are west/southwest of you and it has been blowing to beat the band all day and gusting to about 70mph at the local airport. We have had to prop up a broken tie on an old windbreak fence, pick up shingles off of buildings, nail a corner back together on one and pretty much put things in and tie them down. My portable plants are snug against the down wind side of the house but we have already had dead trees break off and roll across the pasture this summer…..!

  7. I’m very sorry to hear about Krystal, please give her our best wishes. I had to google your Oda pepper, and yours look better than the samples the seed company had photographed. Every time you mention your corn, I keep saying a tiny prayer for a bumper crop, I can’t seem to help myself.

  8. I really like the looks of the Oda pepper. How do you can those pepper rings? They look good too!

    I hope Krysta’s finger heals fast! Good thinking and fast action on yours and Will’s part!

    We have had hot and extremely humid weather in central WI. Are you having the same?