Posted on 08/09/2009 6:58:26 AM PDT by Diana in Wisconsin
While I agree that this is a bad bill, my sole point was that concerns about victory gardens seem to have been met. This didn’t include any mention of farms, etc., that are a different problem.
While I agree that this is a bad bill, my sole point was that concerns about victory gardens seem to have been met. This didn’t include any mention of farms, etc., that are a different problem.
I’ve been canning for thirty years with boiling water bath canners and pressure cookers. I’m probably one of the few Americans that live in the south without AC and I usually drag my boiling water bath canner outside on the patio and can with my outside stove to avoid heating up the house. I’m now babysitting my grandchildren and it’s not convenient to do so. I thought it was worth a try and I have been extremely happy with it. It has two 1/4 diameter holes, one on each side and when the steam comes out in a column about eight inches long you time it just like a boiling water bath.
10 cups ground zucc,4 cups ground onion, 5 tblspns plain (not iodized). Cover with water and soak overnight in fridge. Drain well and add 2 cups ground green bell peppers and one red for color. Add 2 1/4 cup vinegar, 5 cups sugar, 1 tsp nutmeg, 1 tsp dry mustard, 1 tsp tumeric, 1 tsp. corn starch. Mix all together and bring to a boil, simmer 30 minutes and pour into hot steralized jars and seal.
BEST I'VE EVER EATEN.
Thanks, Phil! I have a day off later in the week and I’m going to try it with the pile-o-zucchini I currently have. :)
What is the best way to preserve fresh corn. We are going to have a bumper crop as usual and usually start the process after we have had our fill of corn on the cob and it starts to get tough and bland. We are growing Trinity again this year because it is a short season corn...
I have always frozen it right on the cob, while we’re still enjoying it fresh. I would just shuck it and put it in gallon freezer bags. After the first year of doing it, I never blanched it again. Just shucked it and tossed it in the freezer.
Good grief, man -— you cook like me and my husband!!!!!
I’ve never found a recipe I couldn’t improve upon. LOL!
LOL!!!! Add me to your list. Unlike you, I don't have an outside stove, and the waterbath canner is on the stove as I type.
And I mean it! I just harvested another eight of those suckers this evening, LOL!
That sounds like the stove we use to can Tuna. While it is heavy it is certainly durable. For pressure canning I level it it with a spirit level across the top of the empty canner...
Diana, did you make the relish?
I finally had to spray my Zuccuni with Round-up, dig up the roots, burn the plants, till up the ground, and now they aren’t producing quite as much as before.
LOL! Yes, I did. I took a batch to work and people went NUTS over it. So thank you, thank you, tahnk you! It’s in the rotation from here on out. :) I did use a bit of sweet curry instead of some of the spices you used. It was marvelous, Darling!
My zukes are still producing like crazy, but I’ve let them go and some are really huge, so those are going to the chickens.
I have the day off tomorrow, so I’m going to do some serious work in the garden. I’ll need to tie a rope to my waist to find my way out of the mess at the end of the day. :)
My tomatoes are still producing, wife canned another cooker today. Froze 5 or 6 freezer bags of peppers with the plants still putting on. Best garden I’ve had in years. Planted turnips really late, but will see how they come on, hope we have a late freeze here in S.W. Mo. Really glad you liked the relish.
I just walked the dogs and took a look at the garden. I have about four bushels of ripe tomatoes to pick tomorrow. I’m not kidding. I should’ve had this all dealt with in August!
I’m getting too old for this stuff, LOL!
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