One of our favorites is to take and slice up squash and zucchinni put it uncooked in a quart jar with sliced onions. than cover with tomato sauce and any seasonings you like. We pressure can this at ten pounds pressure for twenty minutes.
Then when we want some we dump this mixture into a casserole dish and put cheddar cheese and bake for about twenty minutes. This is delicious.
Post by benshelpmeet on May 21, 2009 16:01:03 GMT -5
Dear sister Lisa,
Yummy that sounds great! Delicious!
We make a similar dish we call....
Layer fresh sliced Zucchini and onions and fresh sliced Tomatoes drain juice, sprinkle with salt and pepper repeat the process leaving about 1'' from the top, then sprinkle grated cheese on, and crush a sleeve of crackers sprinkle over top, and melt a stick of butter , and drizzle over crackers. Bake until zucchini is tender, This stuff is out of this world...one of our all time favorites.
I am going to can my zucchini and squash this year , the way yall do. Well have Zucchini Casserole year round.
I have used canned tomatoes when there isn't any fresh (drained well), and that works good too.
Thank you for sharing that great recipe and canning Tip.
Love, ~ sister Darlene ~
But he knoweth the way that I take: when he hath tried me, I shall come forth as gold.
~ "The Bible calls debt a curse and children a blessing; but in our culture, we apply for a curse and reject blessings. Something is wrong with this picture. by Doug Phillips
Post by BillysWife on Jul 25, 2011 16:25:18 GMT -5
I have been getting into some canning this year, mostly peaches and pears, also made a batch of salsa, but I'm hoping to do more and more as God supplies the produce.
An easy way to can peaches and pears: Fill jars with prepared fruit (sliced, diced, whatever you like), add pineapple or orange juice. Cold pack 10 minutes. These taste really good and best of all, no added sugar! I use the frozen concentrate and dilute it enough to get 1/2 gallon out of each container. For pears, you will need a good bit of juice, I used over a gallon on 13 quarts, peaches don't take as much.
Ever wonder what to do with the peelings before throwing them out or composting them? Make jelly! Take the peelings and seeds/core, put in a pot, cover with water and boil 10 minutes. Put in a colandar over a pot and let strain for a couple hours or so. Use the juice and make according to directions on pectin packet for apple jelly. I tried it this morning and it is tasty! It does take a lot of sugar (7 cups for a single recipe making 5 1/2 pints) so I am looking for a lower sugar version.
"Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer." Psalm 19:14
I'll be starting to can in a few weeks. I'll do dill pickles slices, sweet relish and taco sauce. Once I figure out my pressure canner I want to do beans. My friend cans them already seasoned so that all you have to do is reheat them as a side dish.
"I can do all things through Christ which strengtheneth me" Philippians 4:13
Post by Sister Penny on Aug 9, 2011 17:10:18 GMT -5
We have been pickin' peaches today, Early Red Haven, which in my humble opinion are a pain in my 52 year old neck to deal with or is it just me? Nah...lol We have over 4 bushel, I canned up 26 pints and have LOADS left that are ripening yet. I had 2 pints burst in the water bath, that is a real lovely mess, and not to mention a loss which I dislike immensely as I have been so careful, I am not sure what happened but out they went. I will make peach jam tomorrow and then can up the rest of the peaches on Friday for cobblers, cakes, pies, and whatevers.. I purchased ours from Old Order Amish for $12 a bushel, and since we did not have a bushel basket to measure it was a good guess, I have picked enough fruit to be pretty accurate. I will be canning pears, apricots if I can find them, and apples for pies. I do plan to sell some jams and jelly at the Fall and Holiday Craft Fairs here, so I will recoup my entire investment. I was going to sell some of my strawberry jam but everyone seems to love it and wants it...
God bless and Happy Successful Canning. Sister Penny