Friday, July 6, 2012
Thanks to everyone who entered my giveaway for the Ball Complete Book of Home Preserving. I wish I had one to send to everyone.
The actual winner is Amanda Perez. I have sent an email to her and hopefully she will respond soon. If I don't hear from her, I will pick another random number and let you know if that person is you.
Thanks again and I hope you all keep canning.
Posted by Joanne Kennedy at 10:50 PM
Sunday, July 1, 2012
Well, don't toss them out. They are still very good. I make several batches of zucchini bread from them. You can make zucchini cake, bread, cookies and muffins.
My brother is the one who is growing the zucchini this year and I asked him to let some of his get big for me to use.
Nope, not for anything I have already mentioned. I wanted to can zucchini pineapple. That's right! You read that correctly.
So what is zucchini pineapple, you ask? Well, it's zucchini that taste just like pineapple and you can use it just like you would any pineapple. It's also a wonderful way to use up all that zucchini and get your kids to eat it without even knowing.
Want to learn how to make it? OK, then read on.
I wanted chunks.
Bring it to a boil and then simmer for 20 minutes.
Fill your hot, clean pint size jars with the zucchini and liquid. Leave 1/2 inch headspace. Adjust your lids and process in a water bath for 15 mins.
Remove and wait for the ping sound.
The recipe actually calls for you to use 4 quarts of zucchini but I only used the one large one so I had extra liquid left over and I only got 4 pints of zucchini pineapple.
If you use the 4 quarts of zucchini you should get 8-9 pints.
If you are like me and don't use all the zucchini you will be left with at least 1/2 the liquid and you can make jelly from it by adding pectin to it.
Hope you will try this too and let me know what you think.
Posted by Joanne Kennedy at 6:59 PM