Two Frugal Chicks

With the abundance of free garden produce and berries this time of year, what better way to take advantage of them then can them?  Suzanne and I got together and made zucchini relish, blackberry jam and raspberry jam.  Canning is super easy and is a fun afternoon project especially with a friend or family.  We started off by making zucchini relish ~ a great relish for hot dogs, to add to your homemade potato salad or just as a side.  My neighbor had given us some huge zucchinis from his garden. We’re both going to shred the rest and freeze in 2 cup portions for making zucchini bread all fall and winter.

Ball has a great intro to canning on their website, but the basics are:

1)  Wash jars, lids and rings in hot soapy water.  After washing, we simmer the lids and rings in hot water until ready to use.
2)  If the recipe calls for hot water processing, fill canner half full with water, or enough to be able to cover the sealed jars completely, and simmer until ready to use.
3) Prepare your recipe exactly as written – this is not the time to experiment as even the slightest change can throw off the balance of the recipe.
4) Fill each jar and wipe the rims clean.  Place the lids on, then twist on the rings till tight.
5) Process according to the recipe.  Some recipes require water baths, while others do not.

Shawn Heffron VanderPuten’s recipe for Zuchini Relish

10 C zucchini, chopped (about 9 med.)
4 C onions, chopped (about 3 lg)
5 Tbsp salt
Mix the above and let stand overnight – rinse and drain (then squeeze the water out)
1 Tbsp cornstarch
2 tsp celery seed
1 sweet red pepper, chopped and seeded
1 green pepper, shopped and seeded
5 C sugar
2 1/2 C vinegar
1 Tbsp tumeric
1 tsp black pepper
Add remaining ingredients and simmer 30 minutes
Pour into hot sterilized jars and seal (I process for 10 minutes) Makes about 7 pints

After sitting overnight, the zucchini is rinsed

A pretty color addition of red and green peppers

Filling the jars

Suzanne’s great idea to use a magnet to pick up the hot lids and rings out of the simmering water

We used a turkey fryer to process the canned relish

For the blackberry jam and raspberry jam we both had frozen berries; we each picked berries right out of our yards ~ we had tons of blackberries and Suzanne had beautiful raspberries this year.  We followed the instructions inside the SureJell package to make cooked jam which was basically to crush the fruit (which we do by hand or you can use a potato masher) and put in a large pot, mix in one box of SureJell and let come to a full rolling boil.  Next, add the sugar (which is a lot, but remember you only use a small amount on a PB&J or toast) and let that come to a full rolling boil.  Pour the hot jam into the prepared jars and seal.  We used the processing method where after the hot jam is poured into the jars and sealed, you simply turn the jars upside down for 10 minutes, then turn right side up again.

Letting the jam sit upside down for 10 minutes

Its fun to hear the sound the lids make when they complete their vaccuum seal – its a little metal popping sound…..and look at the beautiful rewards…….

.