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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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growing zukes....preserving zukes
Hi all,
Well, Ellen was wanting something to read, so I thought I'd post something.... Even though there is still a foot or so of snow on the ground, and even THINKING about the garden is 2 months away, Edrena's onions and strawberries got me wondering.... I'm thinking of planting zucchini this year, because I enjoy the small ones raw and stir fried, but I don't want to end up in George's shoes and have to secretly stash dozens and dozens of 'em in the neighbour's front doors, cars, sheds etc. So, here's the question - if I plant 'em, what'll I do with the excess? Any really favourite relishes and crunchy pickles recipes out there? I remember my Mom grew them when we were kids and she stuffed the big ones - I think I could do that maybe once for old times sake..... thanks, way in advance, Kathi |
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Kathi Jones wrote:
> Hi all, > > Well, Ellen was wanting something to read, so I thought I'd post > something.... > > Even though there is still a foot or so of snow on the ground, and even > THINKING about the garden is 2 months away, Edrena's onions and strawberries > got me wondering.... > > I'm thinking of planting zucchini this year, because I enjoy the small ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > > So, here's the question - if I plant 'em, what'll I do with the excess? Any > really favourite relishes and crunchy pickles recipes out there? I remember > my Mom grew them when we were kids and she stuffed the big ones - I think I > could do that maybe once for old times sake..... > > thanks, way in advance, > Kathi > > Mine froze fairly well for use in soups and stews. The relish I made with some was horrible, might have been tastier if I had put some green food coloring in it to fool the eye. Never tried zuke pickles but if you do let us know. I just never could get enough of them battered and fried. George |
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Kathi Jones wrote:
> Hi all, Well, Ellen was wanting something to read, so I thought I'd post > something.... > Even though there is still a foot or so of snow on the ground, and even > THINKING about the garden is 2 months away, Edrena's onions and strawberries > got me wondering.... > I'm thinking of planting zucchini this year, because I enjoy the small ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > So, here's the question - if I plant 'em, what'll I do with the excess? Any > really favourite relishes and crunchy pickles recipes out there? I remember > my Mom grew them when we were kids and she stuffed the big ones - I think I > could do that maybe once for old times sake..... > thanks, way in advance, Kathi Maybe George can tell you about how many *not* to plant. This recipe uses all kinda veggies. I don't see why you couldn't double up the squashes. They just never stay crisp because of BWB, but if you use bigger chunks (walnut size) they are pretty solid. OTOH, you could keep a pile of it in the fridge and not can it for a crispier do. Won a third at county fair, not packed tightly enuf. Edrena From _The Complete Book of Year-Round Small-Batch Preserving_, by E. Topp & M.Howard, Firefly Books, c. 2001 Winter Salad Pickle [Sweet] Makes 4 pint jars. 2 cups cauliflower florets [about 1/2 a cauliflower] 1 cup peeled pearl onions, or larger onions, quartered 1 cup thickly sliced celery 1 cup sliced carrot 1 cup thickly sliced zucchini [!!] 1 cup yellow beans, trimmed and cut into 1-inch pieces 2 medium sweet red peppers, cut into squares 3 cups white wine vinegar or Herb Vinegar 1.5 cups granulated sugar 1 1/3 cups water 2 teaspoons pickling salt 1/8 teaspoon paprika [I used hot, was not spicy] 1. Combine cauliflower, onions, celery and carrot in a large bowl. Combine zucchini, beans and peppers in a separate bowl. 2. Combine vinegar, sugar, water, salt and paprika in a large stainless steel or enamel saucepan. Bring to a full boil over high heat. Add cauliflower, onions, celery and carrot and return just to a boil. Remove from heat and stir in zucchini, beans and peppers. 3. Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Pour liquid over vegetables to within 1/2 inch of rim. Process 10 minutes for pint jars and 15 minutes for quart jars. Variation: use any combination of vegetables for a total of 8 cups. Notes - broccoli and broclirab are not good for this. I thought the beans a waste of time, but broad beans might be nice if not too tough. Sugar snap peas got limp. I parboil the carrots 3-5 minutes - using baby carrots is nice. Add baby corns, whole or in pieces! I had to add processing time for altitude. Double the cauliflower & red pepper! Green pepper will fade to a nasty color. Use a brightly colored jalepenyo if you like. This stuff sold like hotcakes at the Farmers' Market. *To go sugar free: reduce salt by half, delete sugar, use 1+ cups Splenda, tasting as you go. Do not use Equal. |
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Kathi Jones wrote:
> Hi all, Well, Ellen was wanting something to read, so I thought I'd post > something.... > Even though there is still a foot or so of snow on the ground, and even > THINKING about the garden is 2 months away, Edrena's onions and strawberries > got me wondering.... > I'm thinking of planting zucchini this year, because I enjoy the small ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > So, here's the question - if I plant 'em, what'll I do with the excess? Any > really favourite relishes and crunchy pickles recipes out there? I remember > my Mom grew them when we were kids and she stuffed the big ones - I think I > could do that maybe once for old times sake..... > thanks, way in advance, Kathi Maybe George can tell you about how many *not* to plant. This recipe uses all kinda veggies. I don't see why you couldn't double up the squashes. They just never stay crisp because of BWB, but if you use bigger chunks (walnut size) they are pretty solid. OTOH, you could keep a pile of it in the fridge and not can it for a crispier do. Won a third at county fair, not packed tightly enuf. Edrena From _The Complete Book of Year-Round Small-Batch Preserving_, by E. Topp & M.Howard, Firefly Books, c. 2001 Winter Salad Pickle [Sweet] Makes 4 pint jars. 2 cups cauliflower florets [about 1/2 a cauliflower] 1 cup peeled pearl onions, or larger onions, quartered 1 cup thickly sliced celery 1 cup sliced carrot 1 cup thickly sliced zucchini [!!] 1 cup yellow beans, trimmed and cut into 1-inch pieces 2 medium sweet red peppers, cut into squares 3 cups white wine vinegar or Herb Vinegar 1.5 cups granulated sugar 1 1/3 cups water 2 teaspoons pickling salt 1/8 teaspoon paprika [I used hot, was not spicy] 1. Combine cauliflower, onions, celery and carrot in a large bowl. Combine zucchini, beans and peppers in a separate bowl. 2. Combine vinegar, sugar, water, salt and paprika in a large stainless steel or enamel saucepan. Bring to a full boil over high heat. Add cauliflower, onions, celery and carrot and return just to a boil. Remove from heat and stir in zucchini, beans and peppers. 3. Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Pour liquid over vegetables to within 1/2 inch of rim. Process 10 minutes for pint jars and 15 minutes for quart jars. Variation: use any combination of vegetables for a total of 8 cups. Notes - broccoli and broclirab are not good for this. I thought the beans a waste of time, but broad beans might be nice if not too tough. Sugar snap peas got limp. I parboil the carrots 3-5 minutes - using baby carrots is nice. Add baby corns, whole or in pieces! I had to add processing time for altitude. Double the cauliflower & red pepper! Green pepper will fade to a nasty color. Use a brightly colored jalepenyo if you like. This stuff sold like hotcakes at the Farmers' Market. *To go sugar free: reduce salt by half, delete sugar, use 1+ cups Splenda, tasting as you go. Do not use Equal. |
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"Kathi Jones" > wrote in message ... > Hi all, > I'm thinking of planting zucchini this year, because I enjoy the small ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > > So, here's the question - if I plant 'em, what'll I do with the excess? Any > really favourite relishes and crunchy pickles recipes out there? I remember > my Mom grew them when we were kids and she stuffed the big ones - I think I > could do that maybe once for old times sake..... > > thanks, way in advance, > Kathi The grated ones freeze perfectly well and can be used in a variety of ways in winter. Otherwise, while they are fresh look into regional Italian cookery, because people here will buy them throughout the year for any price because they are in so many things. |
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"Kathi Jones" > wrote in message ... > Hi all, > I'm thinking of planting zucchini this year, because I enjoy the small ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > > So, here's the question - if I plant 'em, what'll I do with the excess? Any > really favourite relishes and crunchy pickles recipes out there? I remember > my Mom grew them when we were kids and she stuffed the big ones - I think I > could do that maybe once for old times sake..... > > thanks, way in advance, > Kathi The grated ones freeze perfectly well and can be used in a variety of ways in winter. Otherwise, while they are fresh look into regional Italian cookery, because people here will buy them throughout the year for any price because they are in so many things. |
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> >
> > So, here's the question - if I plant 'em, what'll I do with the excess? Any > > really favourite relishes and crunchy pickles recipes out there? I remember > > my Mom grew them when we were kids and she stuffed the big ones - I think I > > could do that maybe once for old times sake..... > > > > thanks, way in advance, > > Kathi > > > > > Mine froze fairly well for use in soups and stews. The relish I made > with some was horrible, might have been tastier if I had put some green > food coloring in it to fool the eye. Never tried zuke pickles but if > you do let us know. I just never could get enough of them battered and > fried. > > George Kathi- You have the opportunity to make new friends with the excess. Where do you live? My garden never performs to my expectations. ;> George- I have made relish for years. The recipe calls for green food color and every time I try way too hard to make it come out some color that looks halfway natural. (Green food color + tumeric can easily turn ones stomach) This past year I was lucky enough to get younger zukes and didn't have to peel the tough rind off. I used multi color bell peppers instead of just green and the relish was delightful. Speckles of red, yellow, orange, and green looked a lot more enticing than the usual "sick calf' monochrome. It was delightful in potato salad and deviled eggs. Deb -- In Oregon, the pacific northWET. NWF habitat #32964 > |
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"Kathi Jones" > wrote in message ... > Hi all, > > Well, Ellen was wanting something to read, so I thought I'd post > something.... > > Even though there is still a foot or so of snow on the ground, and even > THINKING about the garden is 2 months away, Edrena's onions and > strawberries > got me wondering.... > > I'm thinking of planting zucchini this year, because I enjoy the small > ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > > So, here's the question - if I plant 'em, what'll I do with the excess? > Any > really favourite relishes and crunchy pickles recipes out there? I > remember > my Mom grew them when we were kids and she stuffed the big ones - I think > I > could do that maybe once for old times sake..... > > thanks, way in advance, > Kathi > Grated and frozen in 2 cup amts is perfect for zuke bread, which is very good (and easy). Cow Whisperer |
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In article >, "Kathi Jones"
> wrote: > Hi all, > > Well, Ellen was wanting something to read, so I thought I'd post > something.... > > Even though there is still a foot or so of snow on the ground, and > even THINKING about the garden is 2 months away, Edrena's onions and > strawberries got me wondering.... > > I'm thinking of planting zucchini this year, because I enjoy the > small ones raw and stir fried, but I don't want to end up in > George's shoes and have to secretly stash dozens and dozens of 'em in > the neighbour's front doors, cars, sheds etc. > > So, here's the question - if I plant 'em, what'll I do with the > excess? Any really favourite relishes and crunchy pickles recipes > out there? I remember my Mom grew them when we were kids and she > stuffed the big ones - I think I could do that maybe once for old > times sake..... > thanks, way in advance, > Kathi I've a recipe for bread and butter-type pickles using zucchini. IIRC, it's about the same prep as using cukes. AFAIK, I'm the only person who can't grow them. I buy them at the farmers market. Get your baby blankets ready, Kathi. "-) -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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In article >, "Deb" >
wrote: > George- > I have made relish for years. The recipe calls for green food color and > every time I try way too hard to make it come out some color that looks > halfway natural. (Green food color + tumeric can easily turn ones > stomach) Eeew. Doesn't that lead to blue? -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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Melba's Jammin' wrote:
> In article >, "Deb" > > wrote: > > >>George- >>I have made relish for years. The recipe calls for green food color and >>every time I try way too hard to make it come out some color that looks >>halfway natural. (Green food color + tumeric can easily turn ones >>stomach) > > > Eeew. Doesn't that lead to blue? My last year's sweet pickle relish had a lot of really ripe red bell pepper in it. Came out a beautiful shade of red so I didn't put in coloring in it. Normally about 4 drops of green in a big pot of it turns it a rich green. Did have some blue corn once, startled the DW when she came back to the stove to stir that cream of corn. She keeps the food coloring locked up now. George, also up at 0430 this morning, wish it had been a grandbaby instead of back pain that got me up |
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Melba's Jammin' wrote:
> In article >, "Deb" > > wrote: > > >>George- >>I have made relish for years. The recipe calls for green food color and >>every time I try way too hard to make it come out some color that looks >>halfway natural. (Green food color + tumeric can easily turn ones >>stomach) > > > Eeew. Doesn't that lead to blue? My last year's sweet pickle relish had a lot of really ripe red bell pepper in it. Came out a beautiful shade of red so I didn't put in coloring in it. Normally about 4 drops of green in a big pot of it turns it a rich green. Did have some blue corn once, startled the DW when she came back to the stove to stir that cream of corn. She keeps the food coloring locked up now. George, also up at 0430 this morning, wish it had been a grandbaby instead of back pain that got me up |
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"Melba's Jammin'" > wrote in message ... > In article >, "Deb" > > wrote: > > > George- > > I have made relish for years. The recipe calls for green food color and > > every time I try way too hard to make it come out some color that looks > > halfway natural. (Green food color + tumeric can easily turn ones > > stomach) > > Eeew. Doesn't that lead to blue? > -- Maybe - if I'da kept going. It was more chartruese and kept getting worse every time I added another drop or two of food color.. But the batch I made last year with baby zukes didn't need food color. 'twas 'relish' color with the little bits of green, red, orange, and yellow. My young buddy who helped 'man' the grinder called it 'Confetti Relish' and was overjoyed that he got to take some home and some to Grandma's house. (He said it was better'n Grandma's -- there can't be any higher praise) Deb -- In Oregon, the pacific northWET. NWF habitat #32964 |
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Kathi Jones wrote:
> ... I'm thinking of planting zucchini this year, because I enjoy the small > ones > raw and stir fried, but I don't want to end up in George's shoes and have > to secretly stash dozens and dozens of 'em in the neighbour's front doors, > cars, sheds etc. > So, here's the question - if I plant 'em, what'll I do with the excess? Any > really favourite relishes and crunchy pickles recipes out there? I remember > my Mom grew them when we were kids and she stuffed the big ones - I think I > could do that maybe once for old times sake..... > thanks, way in advance, Kathi - was doing some file maintenance and ran across this. Edrena Fri, 22 Aug 2003 20:29:48 -0500 From: zxcvbob > Newsgroups: rec.food.cooking, rec.food.preserving I finally made that zucchini* cobbler, and it tastes exactly like apple. And the texture is the same as apples. I cut up about 4 cups of peeled and seeded overripe zukes, and mixed them with a 1/2 cup frozen concentrated apple juice, 1/2 cup sugar, a heaping tsp. cornstarch, 1 tsp cinnamon, 1/2 tsp allspice. I made a batter with 1 cup self risin' flour, 1 cup sugar, 1 stick margerine, 1/2 cup milk, and a tsp powdered egg whites (I was out of fresh eggs.) Poured the batter on top and baked at 375 degrees in my electric roaster out on the back porch for about 40 minutes. The only problem was, the zukes have so much water, they shrink a lot and the topping soaks up their juice -- so you end up with too much topping and not enough fruit. Next time, I'll use twice as much filling, and I'll probably use 1/4 cup of lemon juice instead of the apple juice concentrate. Using up twice as much next time zucchini is a good thing. Best regards, Bob *Not really zucchini, but that tatume squash I mentioned a couple of weeks ago. Giant zucchini would work the same, or probably a small green pumpkin. |
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