A here,
Yesterday I spent all my free time canning two different recipes. I had a bunch of zucchini in my fridge that needed to get used up and while looking through a canning book I came upon for relish. Done! I don't know if it tastes good but I am excited to try it out on some elk steaks! Here's the process (I didn't take too many pictures because I had so much going on, but you'll get the idea!)
Zucchini Relish
Cut up a bunch of zucchini, peppers and onions
Graab some canning salt
Transfer the veggies into a pot and add the salt
Fill the pot with enough water to just cover the veggies and let it sit for 3 hours
This is where the pictures stopped...You boil some delicious spices and then add the veggies
When it comes to a boil it looks like this...
And this is the finished product. I know the pictures are a little hit and miss but you can get the idea right?!
Here is the recipe:
5 cups finely chopped zucchini
1 1/2 cups finely chopped onions
3/4 cup each finely chopped green sweet pepper and red sweet pepper
1/4 cup pickling salt
1 3/4 cups sugar
1 1/2 cups white vinegar
1/4 cup water
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon mustard seeds
1. In a large nonmetal bowl combine zucchini, onions, and green and read sweet peppers. Sprinkle the pickling salt over vegetables. Add enough water to cover vegetables. Cover, let stand for 3 hours
2. Drain zucchini mixture in a large colander set in sink. Rinse under running water; drain well.
3. In an 8- or 10-quart stainless-steel, enamel, or nonstick kettle or pot combine sugar, vinegar, the 1/4 cup water, the celery seeds, turmeric, and mustard seeds. Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in drained zucchini mixture. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Ladle relish into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boil.) Remove jars from canner; cool on wire racks
Chunky Homemade Salsa
Prep the tomatoes
Seed and chop!
Finished product
Sorry for the total lack of pictures for the salsa! But the recipe is pretty easy to follow...
7 pounds of tomatoes (about 20)
10 Anaheim or poblano chile peppers*
3 jalapeno or serrano chile peppers*
2 cups chopped onions
1 cup vinegar
1/2 cup snipped fresh cilantro or parsley
1/2 of a 6-ounce can tomato paste (1/3 cup)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
5 cloves garlic, minced
1. Wash tomatoes. Remove peels, stem end, cores and seeds. Coarsely chop tomatoes. Measure 14 cups. Place in a large colander. Let drain for 30 minutes. Place drained tomatoes in an 8-quart stainless-steel, enamel, or nonstick kettle or pot. Heat to boiling; reduce heat. Simmer, uncovered, for 1 to 1 1/4 hours or until thickened, stirring frequently.
2. Meanwhile, seed and chop peppers; measure 3 cups. Seed and chop jalapeno or serrano chile peppers; measure 1/3 cup. Add chile peppers, onions, vinegar, cilantro, tomato paste, sugar, salt, black pepper, and garlic to tomatoes. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Reduce heat.
3. Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.
*Note: Because chile peppers contain oils that can burn skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves while preparing them. If your bare hands should touch a chile pepper, wash with well with soap and water.
Bot of these recipes I got from Better Homes and Gardens You Can Can Special Edition cook book.
Until next time,
xoxo
