Last week was my first try at canning and I had a blast. We were overflowing with zucchini, lemon cucumbers and crystal apple cucumbers. I needed a way to preserve it all so it didn't go to waste. A few weeks ago I found a 1964 copy of The Farm Journal Freezing and Canning Cookbook at a thrift store for a buck. Then my sweetie found the Burpee Way of Home Canning booklet for .25 cents. The stars were aligned for my first canning experience. I tried two different recipes, a dill pickle one and the sweeter pickled zucchini one. They were both a great success when I had some friends over to try them out. But the favorite was the pickled zucchini. Here it is:
I did the dilled version and made these adjustments:
-only used 1 1/4 cup sugar
-added about 6 jalapenos, sliced into rings
-used a bunch of fresh dill instead of the dill seeds
They are so good! My zucchini plants in the garden aren't producing much right now so I went to my local farmers market this morning to get more supplies.
I got a about 7lbs of squash, 1 bunch of dill tops, 4 bunches of dill and a couple of red bell peppers all for canning. The rest is ready for eating now. Fun Fun.
If anyone has some great canning/pickling recipes, please feel free to share.
