Every Year K grows a HUGE Garden.... and when all the kids were home - they ate the Garden, but now with them not always here....
We made everything with zucchini - welcome to Zucchini nachos!!! and I tried Lasagna, and roll ups, and fried, and zucchini French fries.... and we still couldn't keep up - so!!!
A girl gets to can. I am thinking that really, this is the first time I have canned without my Mom... so I had to ask the poor dog all of my questions...
First I made Zucchini Salsa - it used up the extra tomatos that K couldn't eat, the onions and bell peppers he grew - and a LOT of Zucchini!!!! Funny story - Onions from the store don't make me cry. That was always my job cuz its not a big deal. Onions from our Garden... I am bawling the WHOLE time!!!!
Oh and it is La Gringa - becuase... I did not use Jalapenos and I got teased - but I wanted it for me to eat!!!
Since we had all the canning gear out - we moved on to apples. Three trees really produced well this year! and so!! Applesauce and Apple Pie Filling!!
had to do a little taste test.... it was yummy!
Just so you get a little beauty with the yummies.... Sunrise!!!!
My Garden is not empty - and I am going to learn how to can just sliced zucchini this week. Wish me luck. The tomatos are slowing down - so that may have been the end of the salsa - but I have a feeling we have enough for a year ( or more)
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13 comments:
I canned our tomatoes this year again. But I put the last batch into the dehydrator. I'm trying my hand at drying them for tomato paste: after they are dry, pulverize them in a blender and put in an airtight jar. To use just pull out a bit of the powder and add water. Wish me luck!
That's a lot of work! But you'll have lots of yummy pay off for it.
Just shred it and freeze it, will keep for a long time, and I will give you my zucchini bread recipe bits awesome.
Sharon E.
You found all kinds of amazing ways to use the zucchini bounty! Yummy on the apples, too. You'll get to keep enjoying the bounty for a long time to come!
I did a lot of canning over the summer and learned that squash doesn't stand up well to canning. Most folks just freeze it. But I did find this and did some this way.
1 QUART OF CUT SQUASH
4 TABLESPOONS APPLE CIDER VINEGAR (AVC) VINEGAR
1 1/2 TABLESPOON CANNING SALT
7 CUPS WATER
BRING THE WATER, VINEGAR, SALT TO A BOIL (do not put the squash in at this point)
AFTER THE WATER IS BOILING, ADD THE CUT SQUASH AND BRING IT BACK TO A BOIL, BOIL FOR 10 MINUTES.
AFTER 10 MINUTES DIP THE SQUASH AND PUT IT INTO THE JARS, FILL THE JARS WITH THE BOILING WATER, SALT AND VINEGAR MIXTURE. BE SURE THE MIXTURE COVERS THE SQUASH IN THE JAR (don't put too much squash in the jar)
FILL THE JAR WITH THE MIXTURE UP TO 1/4 INCH FROM THE RIM.
WIPE THE RIM AND PUT A HOT LID ON AND SCREW THE RING DOWN TIGHT.
TURN THE JAR UPSIDE DOWN UNTIL IT COOLS AND THE LID IS SEALED.
ONCE THE JAR IS COOLED, REMOVE THE RING
DO NOT PRESSURE CAN OR HOT WATER BATH!
I haven't tried mine yet but this guy did his for YEARS this way (he died within the past year or two). He has several youtubes under Old Alabama Canner.
Another zucchini suggestion: I cube it, toss with EVOO and roast it. Then freeze. Toss in chili, pasta sauce, soups.
My 9 (yes I put in 9) plants were attacked by squash bugs early in the season. I'm grateful to still have frozen zucchini from last year's bumper crop!
I no longer have a garden but when I did, I only grew 1 hill of zucchini, that stuff really produces! Enjoy eating all the treats next winter!
I love preserving the goodness from our garden. Enjoy!
That is a great harvest and will keep on giving in the winter. I managed to kill the zucchini, and only had three or four tomatoes out of two plants.
Our last Zucchini was weeks ago. We had our first freeze Friday night, so no more anything. I never learned how to can (my mother doesn't cook). Enjoy all the yummy things.
I enjoy making jam and canning it but that's it! I love the look of the salsa and the applesauce!
Last summer I discovered a great recipe for garden excesses called Yard Sauce. It's a very easy recipe that came from a blog I follow "Jo's Country Junction".
Recipe as follows: anything that is ripe in the garden - tomatoes, squashes, eggplants,carrots, etc. I add onions, spices and herbs. Wash & cut everything in similar sizes. Place in large baking pan. Season with salt & pepper. Drizzle olive oil over the top and place in 400 - 425 degree oven and roast for 45- 75 minutes or until everything is tender to a fork. Allow to cool. Once cool, place batches into a blender and blend. I put all blended into a large bowl and mix it up. You can add extra spices as desired. Then, I take measured amounts and place in a freezer bag. I lay bag on sheet pan, pushing out extra air and seal. I generally measure out 2-3 cups for use as spaghetti sauce. Then, place sheet pan in freezer for sauce to freeze. Once frozen, I place them wherever I have room in the freezer. To use, I defrost for short time and pour into a pan. If sauce is thicker than you want, you can add broth, water, wine or olive oil. I also add anchovies because we like the taste and 1/4 tsp of ground red pepper for a little bite. Once heated in a sauce pan, I add cooked pasta and serve. Every batch is a tiny bit different since it depends what was ripe but always very delicious and fresh tasting.
A. They are plentiful. Love the recipe and ideas you shared. Have a good week. Sylvia D.
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