What are you canning now?

[Dragonfly Ranch]

Kim,

Another good peach recipe is "Peach Salsa". Made it for the first time this year and we have eaten 3 pints already. Have peaches on the counter waiting to become more salsa. The recipe is from the "Ball Complete Home Canning Book". If you don't have that book I can post recipe tomorrow if you like.

Sandee

 

[JennsPeeps]

It's not canning but yesterday 2 girlfriends and my mom came over to our house to put cloth tops, ribbons, and labels on all the jars of jam we're going to give away at our wedding in 6 weeks! I'll try to post pictures this evening.

 

[TifsBroodyBabes]

I put up Mango Salsa and Tomato Salsa along with Tomatos this last weekend...There has been alot of Babies born in our family so I made Applesauce for the little ones....I love being a great-auntie.

Jenn,I can't wait to see the pics....

 

[Kim_NC]

Quote:
Kim, is the Peach Butter recipe like the crockpot apple butter recipe posted on this thread? If so that will be awesome and even I can make peach butter.

Yes. I peel and pit the peaches, then grind to pulp in the food processor. Put 12 cups peach pulp and 4 cups sugar in crockpot, add 1 tsp each nutmeg and ginger. Cook in cockpot on low overnight or until reduced to about 60%. Jar and process 10 min in water bath.

Edited to Add: We ended up with 11 half pints from the batch.

Quote:
Thanks...we make Peach Salsa. It's irresistable! We sell it like crazy at the farmers markets. (We have an inspected kitchen.) Thanks for offering the recipe though.

 

[Dragonfly Ranch]

Quote:
Kim, is the Peach Butter recipe like the crockpot apple butter recipe posted on this thread? If so that will be awesome and even I can make peach butter.

Yes. I peel and pit the peaches, then grind to pulp in the food processor. Put 12 cups peach pulp and 4 cups sugar in crockpot, add 1 tsp each nutmeg and ginger. Cook in cockpot on low overnight or until reduced to about 60%. Jar and process 10 min in water bath.

Edited to Add: We ended up with 11 half pints from the batch.

Quote:
Thanks...we make Peach Salsa. It's irresistable! We sell it like crazy at the farmers markets. (We have an inspected kitchen.) Thanks for offering the recipe though.

Lucky you on the inspected kitchen. In California they have updated law and say you need to have certified kitchen as well. I would be interested in knowing what you had to do to get certified.

Do you think you could use nectarines in place of the peaches for salsa? Our tree is ready to be picked.

Sandee

 

[ScoobyRoo]

BEANS and more green beans.

I told Hubby we have enough to last a couple of years AND give some to friends. It also means we shouldn't have to plant beans next year and that is more room for tomatoes!!

 

[Whispering Winds]

Quote:
Kim, is the Peach Butter recipe like the crockpot apple butter recipe posted on this thread? If so that will be awesome and even I can make peach butter.

Yes. I peel and pit the peaches, then grind to pulp in the food processor. Put 12 cups peach pulp and 4 cups sugar in crockpot, add 1 tsp each nutmeg and ginger. Cook in cockpot on low overnight or until reduced to about 60%. Jar and process 10 min in water bath.

Edited to Add: We ended up with 11 half pints from the batch.

Quote:
Thanks...we make Peach Salsa. It's irresistable! We sell it like crazy at the farmers markets. (We have an inspected kitchen.) Thanks for offering the recipe though.

I make a delightful peach marmalade from a recipe that has to be over 100 years old, and guess what you use? Cider vinegar!! Use 7#'s peaches, cut into chunks, don't peel. Save a few pits in the pot so it won't stick, or help it not to stick! Add 4#'s sugar, 1 cup vinegar and cook until its down to a thickish consistency. Crock pot works great, as does the oven. Jar it up, seal like you would anything else (I use wax, works great!) and enjoy. LOVE it on hot biscuits or the bread I make from BYC!

Please post the Peach Salsa recipe!!! Sounds heavenly!!!

 

[Dragonfly Ranch]

Quote:
Ditto here too and chickee poos are sitting on frozen ice blocks trying to stay cool.

Did you get a picture of your wedding give aways yet? I'm looking forward to seeing.

Sandee

 

[Dragonfly Ranch]

Quote:

Sorry I missed your post earlier - but here is a copy of the zucchini patties. A few people here have tried them and liked them as much as we do. They freeze beauitfully!


It's that time of the year for sharing zucchini recipes. This recipe is from All Recipes.com and was rated 5 out of 5 by over 400+ and we are right there voting it number one. These are the best thing for using those zucchinis that become baseball bats over night. I take out the seeds and only use the firm flesh. You can make these all summer and freeze them for winter months, just put a piece of waxed paper between. Then microwave a minute or less to defrost, heat in pan, griddle or toaster oven. We love them with a poached egg on top.

Zucchini Patties

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt to taste
2 Tbs vegetable oil or Pam cooking spray

Directions: In medium bowl, combine the zucchini, onion, flour, Parmesan and mozzarella cheese and salt. Stir well to distribute evenly, Add beaten eggs and mix well.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by the heaping tabelspoonsfuls, spread out to make nice round thin patty (if necessary), and cook a few minutes on each side until golden brown. (TIP: use Pam Cooking spray instead of oil and if you have an electric griddle you can make 6 or more at a time.

Enjoy!

 

[ScoobyRoo]

Quote:

Sorry I missed your post earlier - but here is a copy of the zucchini patties. A few people here have tried them and liked them as much as we do. They freeze beauitfully!


It's that time of the year for sharing zucchini recipes. This recipe is from All Recipes.com and was rated 5 out of 5 by over 400+ and we are right there voting it number one. These are the best thing for using those zucchinis that become baseball bats over night. I take out the seeds and only use the firm flesh. You can make these all summer and freeze them for winter months, just put a piece of waxed paper between. Then microwave a minute or less to defrost, heat in pan, griddle or toaster oven. We love them with a poached egg on top.

Zucchini Patties

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt to taste
2 Tbs vegetable oil or Pam cooking spray

Directions: In medium bowl, combine the zucchini, onion, flour, Parmesan and mozzarella cheese and salt. Stir well to distribute evenly, Add beaten eggs and mix well.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by the heaping tabelspoonsfuls, spread out to make nice round thin patty (if necessary), and cook a few minutes on each side until golden brown. (TIP: use Pam Cooking spray instead of oil and if you have an electric griddle you can make 6 or more at a time.

Enjoy!

Sandee, do you freeze them before or after frying them?