What are you canning now?

[CranberryCreekFarm]

Would love a recipie for squash/zuccini relish or anyone have like an italian spiced squash??

 

[cravenchx]

Just finished with my last batch of Carrots.
The rest of the garden is pretty much dried up.
Heat has been horrible and NO rain!

 

[Jen4]

I've got a question for yall... I'm canning pearsauce still. I cook it for hours in my crockpot, them mash it up with a potato masher (I like it chunky) but instead of mashing the cooked slices can I can it as a pie/cobbler filling? Have any of you ever done this?

 

[Olive Hill]

Quote:
Zesty Zucchini Relish
12 Cups Finely Chopped Zucchini*
4 Cups Chopped Onions
2 Red Bell Peppers, Seeded and Chopped
1 Green Bell Pepper, Seeded and Chopped
1/3 C Pickling Salt
2 1/2 C Sugar
2 1/2 C White Vinegar
1 TBSP Ground Nutmeg**
1 TBSP Ground Turmeric
4 TBSP Horseradish***
1 Chili Pepper, Chopped

1. Combine zucchini, onions, peppers and salt in a large glass or stainless steel bowl. Cover. Let stand 12 hours or overnight. Drain over the sink into a colander using your hands to squeeze out excess liquid.

2. In a stainless steel pot combine drained zucchini mixture with the rest of the ingredients. Bring to a boil. Reduce heat, simmer until mixture reaches the consistency of a thick commercial relish, about 45 minutes. Meanwhile, prepare jars, lids and canner.

3. Ladle hot relish into hot jars, adjust lids to fingertip tight. Process in a BWB for 15 minutes.

YIELD: Approx. 5 pints.


Variations:

* I use a combination of both zucchini and summer squash.

** I use 1 TBSP All Spice

*** I omitted because I didn't have any on hand and added a little pepper and chili powder instead.

I've got a question for yall... I'm canning pearsauce still. I cook it for hours in my crockpot, them mash it up with a potato masher (I like it chunky) but instead of mashing the cooked slices can I can it as a pie/cobbler filling? Have any of you ever done this?

I haven't but you can. I would just follow the protocol for Apple Pie filling using your pears instead.​

 

[math ace]

Quote:
I did some today - - -Delicious and simple to make!

THANKS SO MUCH !

 

[KenK]

Cool, did you squeeze some of the juice out of the onions?
I polished off the unsealed half pint today, very good on tortilla chips or saltines. Can't wait to try it on a brat or some field peas or butterbeans.

 

[3goodeggs]

Quote:
I have done it just about every way. To some I add raisins and cinnamon to and use it for filling, there is an apple pie recipe in the ball canning book. I used it, but substituted hard pear for apples and tapioca for the clear jel.
no one has clear jel around these parts.

I was tempted to throw some red hots in with some cubed up hard pear for a spiced fruit on the holiday relish trays, but... space, The final frontier.
I wish I had a shrink ray so I could actually live in my house instead of just repacking it all of the time.
time / space. It really is all about that. my life is reduced to 60's science fiction shows.

 

[Germaine_11.20]

oh no, another post to keep me here. I wonder how many days and paper and ink to copy them all it will take? Miss Prissys, whats for supper, and the baking one are doin' me in already

 

[math ace]

Quote:
I strained it before I put it in the jar. I left a slightly bigger head space and poured snough juice back in to fill the jar. It is very tightly packed....
I can't wait to eat it on a sub. The flavor reminds me of my sweet banana peppers BUT much easier to prep since it went in the food processor.

 

[Jen4]

Now we have acouple watermelons in the fridge.......... so I think I need to try to make some watermelon jelly tomorrow

does anyone know what page the recipe is on... I know I saw one here.

Thank You 3goodeggs... I know so much to can so lil space

rustyswoman:

Theres so much good stuff on this site