Need to can!

Tomorrow looks like a good day to get some work done. Lately there’s been too many things keeping me from the garden and my kitchen. All good things and necessary, but keeping me from what I love nonetheless.

I found a recipe to can zucchini. It’s probably a little controversial but I’m doing it anyway. There is some discussion from different people on the internet about the safety of canning zucchini. I’ve canned it in my tomato sauce for years and it’s been OK, so I’m going to go ahead and do it.

My butter molds came in so tomorrow I’m making butter! Crazy that I’m this excited about it but I am!

Green beans will be snapped tomorrow night and canned up on Saturday.

I’m looking forward to a weekend at home working in the kitchen.


4 thoughts on “Need to can!

  1. Why is canning zucchini controversial? And you made butter?! That’s so cool. Did you have buttermilk left over? I would love to try making butter. By the way, the vanilla you inspired me to cure is coming along nicely 🙂

    • There are a lot of folks that believe you can’t get zucchini to a hot enough internal temperature to safely can it. I’m going the route of shredding it first and then pressure canning it. I’m going to make butter today so I’ll post pics later and yes, I’ll have buttermilk left over. Then I’ll find a recipe to use that up.

      Glad your vanilla is looking good. Mine is too. Can’t wait for the holidays so I can use it in baked goods!

    • This book will help you to pickle just about anything! There are even resources for other things, like hosisraderh and barbecue sauce. Get this one to add to your recipe library for when you might have a craving for pickled pig’s ears!

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