Danil54grl
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Yesterday I canned up zucchini spread. Haven't decided what today will be yet, but you better believe it will be something.
Yesterday I canned up zucchini spread. Haven't decided what today will be yet, but you better believe it will be something.
Yes! Inquiring minds would like to know!I'll bite! What is zucchini spread?
Canned Zucchini Spread (Ikra) Recipe\I'll bite! What is zucchini spread?
This is pressure cooked so I cut back on the vinegar. I put in only a half cup.Canned Zucchini Spread (Ikra) Recipe\
Author: Anna @ Northern Homestead
Serves: 7 quarts
Ingredients
Instructions
- 500 g (5 cups loosely filled) chopped onions
- 1000 g (8⅓ cup) chopped carrots
- 1000 g (6⅔ cup) chopped zucchini
- 2 celery sticks chopped
- 300 g (2½ cup) chopped bell peppers
- 2 chopped jalapeno peppers
- 900 g (5 cups loosely filled) chopped tomatoes
- 2 big garlic cloves
- Cilantro, Parsley, Dill
- 3 tablespoon salt (I used 1)
- 1 teaspoon black pepper
- 1 cup apple cider vinegar (I substitute with white vinegar)
- Oil to fry optional
- In a big saucepan saute (water saute or use a tablespoon of oil) the onions, carrots, garlic, celery and zucchini adding one after another.
- Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
- Add herbs and spices and cook for a few more minutes.
- Fill jars, wipe rims, apply lids, and screw on bands.
- Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes. Adjust for processing above 2,000 feet altitude
Canned Zucchini Spread (Ikra) Recipe\
Author: Anna @ Northern Homestead
Serves: 7 quarts
Ingredients
Instructions
- 500 g (5 cups loosely filled) chopped onions
- 1000 g (8⅓ cup) chopped carrots
- 1000 g (6⅔ cup) chopped zucchini
- 2 celery sticks chopped
- 300 g (2½ cup) chopped bell peppers
- 2 chopped jalapeno peppers
- 900 g (5 cups loosely filled) chopped tomatoes
- 2 big garlic cloves
- Cilantro, Parsley, Dill
- 3 tablespoon salt (I used 1)
- 1 teaspoon black pepper
- 1 cup apple cider vinegar (I substitute with white vinegar)
- Oil to fry optional
- In a big saucepan saute (water saute or use a tablespoon of oil) the onions, carrots, garlic, celery and zucchini adding one after another.
- Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
- Add herbs and spices and cook for a few more minutes.
- Fill jars, wipe rims, apply lids, and screw on bands.
- Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes. Adjust for processing above 2,000 feet altitude
In a way yes, but not sweet or overly vinegary.Kind of like a chow-chow or relish
two cases of beans and two of pickles. I planted a lot more beans in the greenhouse and will get at least two more cases. The tomatoes are just now coming ripe so I’ll start with them next. I’m getting okra now too. Plans are for a big breakfast tomorrow morning with fresh yellow squash fried with potatoes and okra. I’ll dice some of the tomatoes to go in the omelette too. Most of the outside garden is getting cooked now except the tomatoes and mellons. theres lots of honeydews and cantaloupes but none ready yet.I hope I get to can beans soon. This is the latest ever, but the rain made it a late crop. I have pickles lots of pickles. Kosher dill
I’ve canned
two cases of beans and two of pickles. I planted a lot more beans in the greenhouse and will get at least two more cases. The tomatoes are just now coming ripe so I’ll start with them next. I’m getting okra now too. Plans are for a big breakfast tomorrow morning with fresh yellow squash fried with potatoes and okra. I’ll dice some of the tomatoes to go in the omelette too. Most of the outside garden is getting cooked now except the tomatoes and mellons. theres lots of honeydews and cantaloupes but none ready yet.
Thanks. I’m sure you pressure can yours But have you even tried the water bath?I know a lot of you are just now getting tomatoes in so I thought I would share the spaghetti sauce recipe to can that I have used for the last couple years now. Don't be scared of the soy sauce and Worcester sauce. They both work really well in this recipe. I do add in a few more Italian herbs, but that is just our preference. This is the same recipe that our bachelor neighbor wants when he brings me his tomatoes and jars.
https://www.favfamilyrecipes.com/canned-spaghetti-sauce/
I actually water bath unless I add meat, then I will pressure cook the meat time of 90 minutes.Thanks. I’m sure you pressure can yours But have you even tried the water bath?
Hoping to get enough green beans to restock the pantry this year as I ran out over winter. I should be fine with them and tomato products by the end of the growing season. I’m most excited about fresh watermelons, cantaloupes and honeydews. I never preserve them as I can’t eat enough to get tired of them!
that's a great idea! I like to add in tomato/chicken Bullion to my green beans for added flavor. You could just add in your tomato powder to your chicken broth and probably get the same effect. I'm not even sure Knorr still makes the tomato chicken bullion anymore.I'm getting 2 boxes of canning tomatoes tomorrow and wanted to pass this along. After I blanch the tomatoes and remove peels, I dehydrate the peels, then put dried peels in the blender and turn them to powder, then I use the food saver jar sealer to keep them fresh. These are really good for thickening sauces, gravy and soups. It adds good flavor too. Since 2 in the family have celiac disease, I don't have to worry if there is wheat hidden in the ingredients.
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