|Recipes from a Greek Island|
|by Susie Jacobs|
A rediscovery of the Greek culinary tradition. The classic simple foods of the Mediterranean, long-renowned for their natural, unadulterated quali...
1 - 10 of 26 for canning zucchini
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Put unpeeled squash ... 1/2 pint sterilized canning jars with chopped ... rim clean and adjust 2 piece caps. Process in a boiling water bath for 5 minutes.
Have ready 5-6 1/2 pint canning jars, washed and sterilized. Wash the zucchini, peel and ... directions. Process for 5 minutes in a boiling water bath canner.
Combine tomatoes, zucchini, green pepper, ... vegetables. Prepare home canning jars and lids ... boiling water bath canner. Makes about eight (8 ounce) jars.
Use only fresh, firm medium sized zucchini. Wash and ... Mix together with canning salt and let ... refrigerator. Can also be frozen instead of canned.
Put zucchini, onion and ... together sugar, vinegar and spices, pour over zucchini mixture. Cook slowly for 30 minutes. Can using normal canning procedures.
Slice zucchini lengthwise and remove ... leaving 1/4 inch head space. Seal with rings and lids. Place jars in hot water bath and process for 15 minutes.
Grate zucchini, pepper and ... Make syrup - Boil it and add vegetables. Cook until squash turns clear (about 15 minutes). Pack into hot sterilized jars.
Cut zucchini in 1 1/2 ... hot liquid over zucchini spears, leaving 1/2 inch head space. Adjust lids to seal; process for 15 minutes in boiling water bath.
Prepare pint jars ... Heat vinegar, sugar, canning salt, mustard seed, ... heat. Stir in zucchini and onions. Let ... water bath 10 minutes. Yield: 5 pints.
Combine tomatoes, zucchini, green pepper, ... inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Makes about 8 (8 ounce) jars.
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