I’m winding up the canning. I feel kind of relieved and kind of sad. I’ve grown addicted to “putting up” food. I wish that I had been able to can much more; enough to get us through the winter. Maybe next year.
This zucchini turned out awesome. I got the recipe from my friend, Mariann. I’ll share it with you here because I want to be able to find it next year.
14-16 small zucchini, sliced
8 small onions, sliced
2 medium sweet peppers, seeded and diced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
1 tablespoon dry mustard
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon peppercorns
3 cups vinegar (although I always do a tad less on the vinegar – I think the canning recipes are little vinegar-extreme)Combine veggies in a large bowl. Sprinkle salt over veggies and stir. Cover with ice. Let stand 1.5 hours. Drain and rinse. Combine remaining ingredients in a large saucepot. Bring to a boil. Add veggies. Return to a boil. Reduce heat and simmer 10 minutes. Pack hot veggies into hot jars, leaving 1/4 inch headspace. Ladle hot liquid over veggies, leaving 1/4 inch headspace. Remove air bubbles. Adjust lid. Process 10 minutes in a boiling-water canner.
I’d keep the vinegar the same but reduce the sugar a bit, but they turned out really well. I sauteed them after they soaked a few days and served over rice. Mariann also recommends serving cold. H really liked them, too.
We finally finished off the rest of the apples today. Anders and I made blueberry applesauce. It went over big with the boys.
