Several months ago, I signed up to participate in the CanJam by Tigress where bloggers from around the world preserve food and blog about it. Each month we are assigned a specific food and we post the results of our adventure online. The purpose is to share recipes, tips and turn others on to the world of canning and preserving.
Then, reality hit. The show I work for, Growing A Greener World, went into full production and I suddenly didn't have time to can or even blog! So, I have not participated in the CanJam for the last several months. And it has been killing me! Especially as I watched my fellow bloggers post about rhubarb, asparagus, and berries!
And we have GGW Canning videos coming soon!
One of the reasons I have been so busy lately is that I have been filming "How-To-Can" videos for Growing A Greener World! Many of our viewers are growing food and now want to learn about preserving the harvest. As the canning expert for the show, I was happy to help take the intimidation out of the process.
Stay tuned for more info on our FOUR videos (Canning 101, Low-Sugar Jam, Canning Tomatoes and Quick Pickles). I will let you know when they are up on our site and on future episodes of the show.
Now…Back to The CanJam!
I was determined to make it back into the CanJamfold this month!
The assigned food was cucurbits which includes cucumbers, melons, zucchini and various other squash.
I used to have this great bread-and-butter pickle recipe using zucchini instead of cucumbers. I am sure it is tucked away inside one of my cookbooks somewhere. BUT I COULDN'T FIND IT!
So I found a suitable replacement in the USDA's Complete Guide to Home Canning. This guide is a great resource of canning information – especially if you are a beginner. I send people there all the time and I was pleased to see they had zucchini pickles.
A couple of tips:
You must use pickling salt (not regular salt) or your liquid will be cloudy.
Use small or baby zucchini so that your slices will fit nicely on a sandwich.
If you are new to canning, go to the USDA's guide for info on how to water bath can.
So here we go…
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp. celery seed
2 tsp. ground tumeric
Yield: About 8-9 pints
Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill hot jars with mixture and pickling solution, leaving 1/2-inch headspace. I like to first stack in the zucchini using tongs and then add the liquid so that I can fit as many as possible inside the jar. Use a plastic knife to remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel. Add lids and bands and process in a water bath canner for 10 minutes.
And that is it! A simple recipe that gives you delicious bread and butter pickles.
Excuse me while I go snack on a few…