37
Z
ucchini Pickles
6
cups sliced green zucchini
6 cups sliced yellow zucchini
2 large onions
1 each yellow, red and green peppers
1
⁄
2
cup salt
2
cups sugar
4 cups water
4 cups vinegar
2 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. turmeric
Wash and cut vegetables (slice
onions thin and zucchini about
1
⁄
2
inch thick). Cover zucchini, onion,
and peppers with water to which salt
has been added. Let stand for 2
hours. Drain and rinse the vegeta-
bles. Combine the sugar, water,
vinegar, and spices and bring to a
boil. When it boils add the vegetables
and cook 2 to 3 minutes. Pack
vegetables into hot jars and fill with
the hot liquid, leaving
1
⁄
2
inch head-
space. Release air bubbles, clean
rims, and seal. Process in a water
bath for 10 minutes. Makes 6 to 7
pints.
Carrots with Mint
8 lbs. baby carrots
In each jar:
1 clove garlic
1 sprig mint about 2 inches long
1 tsp. lemon juice
1
⁄
2
tsp. salt
Wash and scrape carrots. Put
garlic, mint, lemon juice and salt in
each pint. Add carrots and fill jar
with boiling water to within
1
⁄
2
inch
of tops of jars. Release air bubbles,
clean rims, and seal. Process at 10
lbs. of pressure for 30 minutes.
Makes 5 to 6 pints.
T
omato Sauce
2
1 lbs. tomatoes
2 onions
1 large green bell pepper
2 stalks celery
1
⁄
2
cup bottled lemon juice
1
tbls. sugar
1 tbls. salt
1
1
⁄
2
tsp. black pepper
1
⁄
3
cup chopped parsley
Peel tomatoes and puree in a
tomato press or in batches in a food
processor. Put into a large pan.
Process onions, bell pepper and
celery together and mince finely. Add
to tomatoes. Add the rest of the
ingredients and mix well. Cook over
medium heat, stirring occasionally,
until mixture thickens and has
reduced by almost half. Ladle hot
mixture into hot jars. Clean rims of
jars, seal and process in a hot water
bath for 35 minutes. Makes 7 pints.
Salsa
5
1
⁄
2
lbs. tomatoes, peeled and diced
2 onions, diced
1 can (7 oz.) chilies, diced
2 tsp. salt
1 tsp. cracked pepper
2 tbls. bottled lemon juice
2 tbls. chopped cilantro
1
⁄
2
cup vinegar
1
1
⁄
2
tsp. cayenne pepper
Combine all ingredients and mix
well. Heat salsa just until hot. Ladle
into hot jars. Clean rims, seal and
process in a hot water bath for 45
minutes. Makes 6 pints.
B
arbecue Sauce
4
4 oz. ketchup
1
⁄
2
cup brown sugar
1
⁄
2
cup honey
1
⁄
3
cup cider vinegar
1
⁄
4
cup molasses
3
tbls. Worcestershire sauce
3 bay leaves, crushed
2 tsp. liquid smoke
1 tsp. cracked pepper
1 tsp. salt
1 small can (8
3
⁄
4
oz.)
crushed pineapple
2 cloves garlic, minced
1
⁄
2
cup soy sauce
1 tsp. ginger
Combine all ingredients in a large
saucepan. Cook, stirring occasionally,
30 to 40 minutes until sauce is well
blended. Ladle into hot jars. Clean
rims, seal and process in a hot water
bath for 20 minutes. Makes 7 pints.
Currant Jelly
3 lbs. red currants
2 cups water
3
1
⁄
3
cups sugar
Wash currants in a strainer. When
clean, put currants and 2 cups of
water into a heavy saucepan. Boil for
5 minutes. Stir to slightly crush
berries. Remove from heat and put
into a jelly bag to strain. You should
get about 4 cups of juice. Put juice in
a heavy pan and add sugar. Cook,
stirring often, and skim foam as it
accumulates. When the jell point is
reached, remove from heat and skim
the foam again. Ladle into hot jars.
Clean rims and seal. Process in a hot
water bath for 10 minutes. 4 or 5
half-pint jars.
CANNING RECIPES
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