Canning Recipes




Tomato Wedges And Zucchini
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
6 quarts quartered peeled cored tomatoes - -- (abt 14 lbs)
2 quarts sliced zucchini - (abt 2 1/2 lbs)
2 quarts onion rings - (abt 1 lb)
2 cups water
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon thyme

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine all ingredients in a large saucepot; bring mixture to a boil.
Reduce heat and simmer 5 minutes. Pack hot vegetables into hot jars,
leaving 1-inch headspace.

Carefully ladle hot cooking liquid over vegetables, leaving 1-inch
headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim
clean. Place lid on jar with sealing compound next to glass. Screw band
down evenly and firmly just until a point of resistance is met --
fingertip tight.

Process 40 minutes at 10 pounds pressure in a steam-pressure canner. For
elevations higher than 1,000 feet, increase pressure accordingly following
cooker manufacturer's recommendation.

This recipe yields about 6 pints.





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