What are you canning now?

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!
 
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?
 
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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.​
 
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I did some today - - -Delicious and simple to make!

THANKS SO MUCH !
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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.
 
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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.
 
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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
 
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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.
 
Now we have acouple watermelons in the fridge.......... so I think I need to try to make some watermelon jelly tomorrow
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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
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rustyswoman:
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Theres so much good stuff on this site
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