{"id":122,"date":"2011-09-18T14:50:00","date_gmt":"2011-09-18T14:50:00","guid":{"rendered":"http:\/\/frugalchicks.nwlens.com\/?p=122"},"modified":"2011-09-18T14:50:00","modified_gmt":"2011-09-18T14:50:00","slug":"canning-101","status":"publish","type":"post","link":"https:\/\/frugalchicks.nwlens.com\/?p=122","title":{"rendered":"Canning 101"},"content":{"rendered":"
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With the abundance of free garden produce and berries this time of year, what better way to take advantage of them then can them?\u00a0 Suzanne and I got together and made zucchini relish, blackberry jam and raspberry jam.\u00a0 Canning is super easy and is a fun afternoon project especially with a friend or family.\u00a0 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.\u00a0 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.<\/p>\n

Ball has a great intro to canning<\/a> on their website<\/a>, but the basics are:<\/p>\n

1)\u00a0 Wash jars, lids and rings in hot soapy water.\u00a0 After washing, we simmer the lids and rings in hot water until ready to use.
2)\u00a0 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.\u00a0 Place the lids on, then twist on the rings till tight.
5) Process according to the recipe.\u00a0 Some recipes require water baths, while others do not.<\/p>\n

Shawn Heffron VanderPuten’s recipe for Zuchini Relish <\/p>\n

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<\/p>\n\n\n\n\n
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After sitting overnight, the zucchini is rinsed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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A pretty color addition of red and green peppers<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Filling the jars<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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Suzanne’s great idea to use a magnet to pick up the hot lids
and rings out of the simmering water<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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We used a turkey fryer to process the canned relish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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.\u00a0 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.\u00a0 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.\u00a0 Pour the hot jam into the prepared jars and seal.\u00a0 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.<\/p>\n\n\n\n\n
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Letting the jam sit upside down for 10 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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…….<\/p>\n

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.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

With the abundance of free garden produce and berries this time of year, what better way to take advantage of them then can them?\u00a0 Suzanne and I got together and made zucchini relish, blackberry jam and raspberry jam.\u00a0 Canning is super easy and is a fun afternoon project especially with a friend or family.\u00a0 We<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,6],"tags":[],"class_list":["post-122","post","type-post","status-publish","format-standard","hentry","category-recipes","category-tips"],"_links":{"self":[{"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=\/wp\/v2\/posts\/122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=122"}],"version-history":[{"count":0,"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=\/wp\/v2\/posts\/122\/revisions"}],"wp:attachment":[{"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frugalchicks.nwlens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}