Zucchini Preserves Food

ZUCCHINI JELLY

Steps:

• Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

ZUCCHINI PINEAPPLE JAM

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)

Steps:

• Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
• Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
• Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
• Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
• Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
• Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
• Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
• Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
• Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.

ZUCCHINI PICKLES

Steps:

• Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
• Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
• While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 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). Store in a cool, dark area, and wait at least 24 hours before opening.

6 EASY STEPS TO ZUCCHINI JAM

Steps:

• Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
• Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
• Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
• Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
• Add surejell and boil for 1 minute.
• Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
• Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
• NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.