I hide zucchini in brownies.
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We get DS to eat peas by cooking them with rice any time we have rice as a side. We lucked out with broccoli by just calling it "dinosaur trees" and he chomps on it like a T-rex. LOL.Just canned 18 lbs of peaches, and made zucchini muffins too.
Also, (not a preserving thing, but just a zucchini side note) I have a toddler who loves almost all fresh produce, but will NOT eat cooked zucchini. I recently tried grating it (like you do for bread/muffins) and mixing it into scrambled eggs, and she ate everything on her plate.
"dinosaur trees"
our RK is sold out of jars lids etc. and has been for a few weeksYesterday I cooked up a pot of tomato sauce. I accidentally added too much salt (canning salt) so I had to roast and peel more tomatoes plus add more herbs, garlic, onion, etc. and ended up doubling the batch. It's about 5 quarts of sauce now. I made it a bit spicy by adding just one really hot habanero (they are VERY hot this year). I want to use some to can bell pepper slices in tomato sauce to use on beef sandwiches, Italian sausage, hot dogs, etc. The sauce is in the fridge now in two bowls. I need to go out later today and grab a case of pint jars and more lids (I ran out of lids completely. Oops!).
I've got about 5 pints of pepper jam in the fridge that I couldn't can because we ran out of lids. I think I should be able to bring it to a simmer, add the acid (ACV) and then jar it up and can it fine. Hoping it doesn't turn to syrup.
Went to amamzon bought the book .. Thank you !Not sure if this helps Penny but this is in my big ball book. It was published in 2014.
It doesn't call for pectin....which seems odd but some fruits have enough natural pectin.
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