Canned zucchini, raspberry jam and a little more sauce

I’m winding up the canning. I feel kind of relieved and kind of sad. I’ve grown addicted to “putting up” food. I wish that I had been able to can much more; enough to get us through the winter. Maybe next year.

Gourds from the farmer’s market and the garden.

Raspberry jam. We probably will have enough jam to get us through until next summer.

The jar lifter I got after the scalding incident.

This zucchini turned out awesome. I got the recipe from my friend, Mariann. I’ll share it with you here because I want to be able to find it next year.

14-16 small zucchini, sliced
8 small onions, sliced
2 medium sweet peppers, seeded and diced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
1 tablespoon dry mustard
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon peppercorns
3 cups vinegar (although I always do a tad less on the vinegar – I think the canning recipes are little vinegar-extreme)

Combine veggies in a large bowl. Sprinkle salt over veggies and stir. Cover with ice. Let stand 1.5 hours. Drain and rinse. Combine remaining ingredients in a large saucepot. Bring to a boil. Add veggies. Return to a boil. Reduce heat and simmer 10 minutes. Pack hot veggies into hot jars, leaving 1/4 inch headspace. Ladle hot liquid over veggies, leaving 1/4 inch headspace. Remove air bubbles. Adjust lid. Process 10 minutes in a boiling-water canner.

I’d keep the vinegar the same but reduce the sugar a bit, but they turned out really well. I sauteed them after they soaked a few days and served over rice. Mariann also recommends serving cold. H really liked them, too.

Delicious zucchini

We finally finished off the rest of the apples today. Anders and I made blueberry applesauce. It went over big with the boys.

Blueberry applesauce

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