Canned Zucchini Food

CANNED ZUCCHINI SALAD

Steps:

• Wash and slice tomatoes and peppers
• Dice zucchini into ½-1 inch cubes.
• Cook tomatoes with sugar (or honey) and salt - cook for 10 minutes
• Add all other ingredients - cook for 20-30 minutes or till done.
• Ladle into sterilized jars
• Wipe rims, apply lids, and screw on bands
• Process in water canner for 20 minutes

ZUCCHINI CARROT GINGER MARMALADE

Steps:

• Wash the oranges, lemons and apples.
• Using a sharp knife or a vegetable peeler, carefully cut the peel off of the lemons and oranges being sure to not get any of the white pith.
• Thinly slice the peels and set aside.
• Cut the remaining pith and peel off of the lemons and oranges and save. Remove the fruit and cut into small pieces.
• Take the pith, peel and cut ginger and put into cheesecloth and tie closed
• Core the apple and be sure to remove all of the seeds. Shred in food processor or with a grater.
• Add the zucchini, carrot, orange and lemon pieces, cheesecloth filled package and peel to a large, non reactive pot.
• Add the sugar.
• Heat over medium high heat until it comes to a boil. Reduce to a simmer and let cook for about 45 minutes until thickened.
• While the marmalade is cooking prepare your jars and canner, Heat the jars in the canner and keep warm until ready to fill. Then remove from the canner.
• When the marmalade is ready remove the cheesecloth bundle and set aside.
• Heat the lids in preparation for processing and have the bands handy.
• Fill each jar with marmalade leaving 1/2″ headspace.
• Use a non reactive spatula to help the marmalade settle in the jar. If necessary add or remove some to maintain the appropriate volume.
• Wipe the rim with a damp, clean cloth.
• Place the lid on the jar and twist the band fingertip tight.
• Process pint jars for 20 minutes (25 minutes over 3,000 ft)
• When done, remove from heat and let sit in the canner for 5 minutes then remove to cool. Let sit 24 hours before you remove the band and store.

ZUCCHINI SALSA, CANNED

Steps:

• Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
• Day two.
• Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
• Bring to a boil and simmer for 15 minutes.
• Pour into sterilized jars and seal.
• Water bath jars for 15 minutes if they have not sealed properly.

ZUCCHINI SALSA (CANNED)

Steps:

• Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
• CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
• Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

GRANDMA'S ZUCCHINI RELISH RECIPE

Steps:

• Grate zucchini, onions and peppers in a food processor. Place in a large bowl and add salt. Mix well. Cover and let stand at room temperature 8-10 hours.
• Rinse thoroughly in a large strainer and drain well. Use the back of the spoon to push mixture against strainer to release as much water as you can.
• Place zucchini mixture in a large stockpot and add remaining ingredients.
• Mix well and bring to a boil. Keep at a low boil for 30 minutes, stirring occasionally.
• Place in sterilized pint jars and process in a hot water bath for 15 minutes (adjust for altitude).

CANNED ZUCCHINI

Steps:

• Slice zucchini into about ¼" to ½" slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
• Prepare syrup. In a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.
• Clean and prepare canning jars.
• Fill canning bather with enough water so when jars are submerged the water is about 1" from the top of jars. Bring water to a boil. (Be sure to use rack).
• Evenly add the (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf between the jars.
• Fill each jar with the zucchini slices.
• Pour syrup into each jar.
• Wipe rim of the jars. Close lid and lightly twist on the band, not TOO tight.
• Add jars to boiling water, cook 8 minutes on med/high heat. Remove jars from water. Tighten bands all the way.
• Lay out a towel or small blanket on table or counter tops, place all the jars UPSIDE DOWN on towel. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.
• Enjoy.

EASY ZUCCHINI RELISH

Steps:

• Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
• Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).