{"id":4068,"date":"2014-06-24T13:06:17","date_gmt":"2014-06-24T17:06:17","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=4068"},"modified":"2014-06-24T13:06:17","modified_gmt":"2014-06-24T17:06:17","slug":"q-and-a-enough-salt-to-float-an-egg-and-canning-zucchini","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2014\/06\/24\/q-and-a-enough-salt-to-float-an-egg-and-canning-zucchini\/","title":{"rendered":"Q and A: enough salt to float an egg and canning zucchini"},"content":{"rendered":"<p><strong>Enough salt to float an egg<\/strong><\/p>\n<p><em>When using old time recipes I have run across the term &#8220;enough salt to float an egg.&#8221; My question is, does the egg need to float to the top of the water or just off the bottom?<\/em><\/p>\n<p><em>Linna Straub<\/em><br \/>\n<em>Springfield, Oregon<\/em><\/p>\n<p>I&#8217;ve always added enough salt to float it to the top. How about it guys? Any other ways you do it? &#8212; Jackie<\/p>\n<p><strong>Canning zucchini<\/strong><\/p>\n<p><em>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.<\/em><br \/>\n<em>\u00a0<\/em><br \/>\n<em>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&#8217;t kill anyone?<\/em><br \/>\n<em>\u00a0<\/em><br \/>\n<em>Sharon May<\/em><\/p>\n<p>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&#8217;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. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enough salt to float an egg When using old time recipes I have run across the term &#8220;enough salt to float an egg.&#8221; My question is, does the egg need to float to the top of the water or just off the bottom? Linna Straub Springfield, Oregon I&#8217;ve always added enough salt to float it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/4068"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=4068"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/4068\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=4068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=4068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=4068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}