Click the link below for our Pumpkin Recipes.
2 lbs unpeeled zucchini, sliced
2 lbs tomatoes, peeled, stem ends and cores removed, and cut up
1 cup chopped Onion
1 cup chopped Green Pepper
in 4-6 quart kettle or Dutch oven combine zucchini, tomatoes, onion, green pepper and 2 1/2 cups water. Bring to a boil;
boil 2-3 minutes. Pack hot vegetables into hot pint jars, leaving 1/2 inch headspace. Add 1/2 teaspoon salt per pint. Cover
with boiling vegetable liquid, leaving 1/2 inch headspace. Adjust lids. Process in pressure canner at 10 lbs (pints or quarts)
Makes 8 pints.
2/3 cup All-purpose Flour
3 Tbl Cornstarch
3 Tbl Cornmeal
1 tsp. Seasoned Salt
1 tsp. Granulated Sugar
1/4 tsp. Salt
3 Egg Whites
1/3 cup Ice water
4 medium Zucchini (with peel), cup julienne
Cooking oil, for deep-frying
Combine first 6 ingredients in large bowl. Add egg whites and ice water. Stir with whisk to remove any lumps. Add
zucchini, 1/4 cup at a time, to batter for each cluster. Remove each cluster with slotted spoon.
Deep-fry in hot (375 degree) cooking oil for about 5 minutes until golden brown. Remove to paper towels to drain.
Sprinkle with second amount of salt.
Makes 16 to 18 clusters.
ZUCCHINI CHEESE ROLLS
3 1/2oz sofr Goat (chevre) Cheese
4oz. block of Cream Cheese, softened
3 Tbl chopped sun-dried Tomatoes in oil, drained
2 Tbl chopped fresh Parsley (or 1 1/2 tsp flakes)
2 Tbl chopped fresh Chives (or 1 1/2 tsp dried)
1/2 tsp. coarsely ground Pepper (or 1/4 tsp Pepper)
2 medium Zucchini (with peel), cut lengthwise into 1/4 inch slices
2 Tbl Olive (or cooking) oil
Put first 6 ingredients into small bowl. Mash with fork. Let stand at toom temperature.
Brush both sides of each zucchini slice with olive oil. Sprinkle with salt. Preheat electric grill for 5 minutes or gas
barbecue to medium. Cook zucchini on greased grill for 3-5 minutes per side until tender-crisp and grill marks appear. Spread
each zucchini slice with 1 1/2 to 2 Tbl cheese mixture. Roll up to enclose mixture. Serve cold or at room temperature.
Makes 10 to 12 rolls.
GREEN TOMATO CHUTNEY
A chunky, sweet and spicy chutney that can be made ahead of time for unexpected company.
3 lbs Green tomatoes, chopped
1 cup Chopped Onion
2 cups Brown Sugar, packed
1 1/2 cups Apple Cider Vinegar
3/4 cups Dark Raisins
1 tsp. Ground Ginger
1 tsp. Ground Coriander
1 tsp. Cayenne Pepper
1 tsp. Salt
Combine all 9 ingredients in a large pot or Dutch oven. Bring to a boil. Boil gently, uncovered, on medium for about
1 hour until thickened. Fill hot sterilized jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw
metal bands on securely. Process in boiling water bath for 15 minutes.
Makes 6 half pint jars.
15 lbs Tomatoes
Use firm, fully ripe tomatoes of about the same size. To loosen skins, dip tomatios in boiling water 1/2 minute. Water
must be kept at or near boiling point. Then, dip tomatoes quickly into cold water before peeling.
Cut out stem ends and cores, if present. Pack small or medium tomatoes whole, but cut large large tomatoes in quarters
or eighths. Use a small spoon to scrape out the excess seeds, if desired. Follow directions below for either raw or hot pack.
Makes 6 quarts.
RAW PACK: Pack tomatoes in hot jars, pressing gently to fill spaces; leave 1/2 inch headspace. Add no water. Add 1 teaspoon
lemon juice to each quart or 1/2 teaspoon to each pint. Add 1/2 teaspoon salt to each quart or 1/4 teaspoon to each pint.Adjust
lids. Process in boiling water bath; pints - 35 minutes; quarts - 45 minutes.
HOT PACK: In 8-10 quart kettle or Dutch oven, bring tomatoes to boiling, stirring constantly but gently. Pack hot tomatoes
into hot jars; leave 1/2 inch headspace. Add 1 teaspoon lemon juice to each quart or 1/2 teaspoon to each pint. Add 1/2 teaspoon
salt to each quart or 1/4 teaspoon to each pint. Adjust lids. Process in boiling water bath (pints and quarts) 10 minutes.