Wednesday, September 7, 2016

Canned apple sauce

I warmed my jars in my oven. My lids in a pot of water set to low heat and got the water boiling in my canner.  I quartered the apples and put them in my juicer until soft.  I drained the juice and froze it in ice cream buckets.   We ran the mushed up apples through the food mill then once I filled 1/2 my pot (10-12 cups) I added 1 cup sugar and a sprinkle of cinnamon and warmed it on medium heat then filled my 7 500 ml jars and processed them in a water bath for 20 minutes.

Zucchini relish

20 cups grated zucchini
6 cups grated onions
8 red bell peppers (I used yellow, orange & red)
10 tbsp salt
I ran all the ingredients through the grater in my food processor and then soaked them in my fridge for 6 hours in my big popcorn bowl.

Then prepare the following:
6 cups sugar
2 tbsp corn starch
2 tsp tumeric
6 cups vinegar 
2 tbsp mustard
2 tsp pepper
2 tsp celery seed

Combine all ingredients and boil for 30 minutes then boil in a hot water bath for 15 minutes.

This recipe makes 12 500ml jars of relish.

The recipe I adapted came originally from