Mantis01 vegetable garden

Sunday, August 10, 2014

Thursday, August 7, 2014

Beans 2014

First round of Beans for 2014. We had enough to can.

From Ball Blue book

Chunky Zucchini Relish

4 cups diced zucchini
2 cups diced onion
1 green bell pepper, diced
1 red bell pepper, diced
4 tablespoons salt
3 ½ cups sugar
4 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon peppercorn
2 teaspoons red pepper flakes
2 cups cider vinegar

4-5 sterilized pint jars, lids, and bands
Combine the diced zucchini, onion, green bell pepper and red bell pepper in a large bowl. Sprinkle with the salt and stir to combine. Fill the bowl with cold water until it just covers the mixture. Cover the bowl, and place in the refrigerator for 2 hours (or overnight).

Remove from refrigerator and drain, rinse, and drain again. Set aside.

In a large, heavy-bottomed pot, combine the sugar, celery seeds, mustard seeds, peppercorn, red pepper flakes, and cider vinegar over medium-high heat. Stir until sugar has dissolved. Bring to a boil and add the vegetables. Stir, and bring to a boil once more. Remove from heat.

Using a slotted spoon, scoop the vegetables into the sterilized jars, leaving 1/2-inch headspace. Pour the syrup over the vegetables until they are completely covered, still leaving about ¼ an inch from the top of the jars. Insert a clean chopstick or skewer into the jars to remove air bubbles, and wipe the rims. Add the bands, screw on lids, and process in a boiling water bath for 15 minutes.

from
http://gardentherapy.ca/zucchini-relish-recipe/

Sunday, July 27, 2014

Spicy Zucchini Relish

10 cups grated zucchini
4 cups finely chopped or grated onion
2 red bell peppers
3 jalapeno peppers
5 Tbsp. salt

Mix the zucchini, onions, peppers and salt together and let stand 6 hours or overnight. A lot of liquid will be drawn out of the vegetables. When salt soak is completed, drain and rinse thoroughly and allow to drain while preparing jars.

Prepare 6 pint jars and lids. Prepare boiling water bath.

Put the veggie mixture in a large pot and add:
2 1/2 cups apple cider vinegar
3 cups sugar
1 Tbsp. mustard seeds
2 tsp. celery seeds
1 tsp. ground black pepper
1 tsp. red pepper flakes
1/2 Tbsp. ClearJel

Mix well and heat on medium-high heat until it comes to a boil. Turn to medium-low and simmer until thick - about 35 minutes. Ladle into prepared jars and process in a boiling water bath for 15 minutes.

Saturday, July 19, 2014

Zucchini Soup

Simple Zucchini soup recipe.

2 Cups chopped onion
12 Cups chopped Zucchini skin on
2 TBS butter
2 Cups cheese
3 Cups chicken stock
1 Cup half and half
Salt
Pepper

Melt butter in a large pan.
Cook onions until translucent
Add Zucchini and chicken stock and bring to a simmer.
Cook until Zucchini is fork tender.
Mash with a potato masher or use a stick blender.
Add cheese and half and half.
salt and pepper to taste

Serve hot or cold
Add sour cream if desired.