Canning What You Grow
Holly shows how to can zucchini relish
5 cups finely chopped zucchini
1 1/2 cups finely chopped onions (3 medium)
1/4 cup finely chopped green sweet peppers (1 medium)
1/4 cups finely chopped red sweet peppers (1 medium)
1/4 cup pickling salt
1 3/4 cup sugar
1 1/2 cups white vinegar
1/4 cup water
1 t. celery seeds
1 t. ground turmeric (optional)
1/2 t. mustard seeds
1 or 2 drops green food coloring (optional)
Yields 5 half pints
In a large non-reactive bowl combine zucchini, onions, and sweet peppers. Sprinkle with salt, toss gently to coat. Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.
Transfer vegetables mixture to a large colander set in sink. Rinse with cold water; drain.
In a 8 quart stainless steel, enamel or nonstick heavy pot combine sugar vinegar, the 1/4 cup water, celery seeds, turmeric, and mustard seeds. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer uncovered for 3 minutes.
Add drained vegetables mixture and if desired green food coloring. Return to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally.
Ladle hot relish into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Wipe jar rims, adjust lids. Process in boiling water bath canner for 10 minutes (starting with the canner water returns to a full rolling boil) Remove jars from canner.
Holly shows how to can pumpkin. Same method is used for winter squash.
Holly shows how to make and can pear or apple sauce.
8 pounds apples or pears – cored and quartered
2 cups water
1/4 cup lemon juice
1/4 to 1 1/4 cups sugar.
Put apples(pears), water, and lemon juice in stock pot. Cook until soft, stirring often.
Run apples through food mill or sieve.
Put apple mixture back in pot, add sugar for taste. Cook until boiling and desired consistency.
Ladle into quart or pint jars. 1/2 inch headspace. Wipe rims. Adjust 2 piece caps. Can pints for 15 min, quarts for 20 min,
Remove from canner, remove rings, label and store when cooled.