PEACH CHUTNEY CANNING RECIPE RECIPES

Name: Zucchini Pickles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: about 4 half-pints.
Ingredients: 2 pounds firm fresh zucchini, cut into 1/4-inch slices; 2 small onions, sliced; 1/4 cup canning salt; 3 cups white vinegar; 2 cups sugar; 2 teaspoons mustard seed; 1 teaspoon celery seed; 1 teaspoon turmeric

ZUCCHINI PICKLES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Pickles Recipe: How to Make It - Taste of Home image

Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. —Susan Court, Pewaukee, Wisconsin

Provided by Taste of Home

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield about 4 half-pints.

Number Of Ingredients 8

Ingredients

2 pounds firm fresh zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups white vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Steps:

Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 111 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1772mg sodium, CarbohydrateContent 28g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

CARROT CAKE JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME

Carrot Cake Jam Recipe: How to Make It - Taste of Home image

For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming

Provided by Taste of Home

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 half-pints.

Number Of Ingredients 9

Ingredients

1 can (20 ounces) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Steps:

Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 23g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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