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Summer gardens blast summer pumpkins like zucchini and yellow zucchini. It’s time to take advantage of this wonderful vegetable. It is low in calories, great in dietary fiber and antioxidants and anti-inflammatory, B6, folic acid, C and K.
Zucchini is a great vegetable for making homemade canned zucchini, pickles and zucchini pineapple.
Below is a sweet Marissa McClellan flavored spice recipe.
This tangy sweet garnish is great for hot dogs, tuna salad, or anytime you want a sweet delicacy.
The recipe can be found on simple bites or in the book of Marissa’s Food. You can order it online from the bookkeeper or from Amazon.Com
[Ultimate Recipe ID = 15474]
Below is a great recipe for crispy zucchini from AllRecipes .
I have tried these and they are really crunchy, and I love the sweet onion flavor. This is not a salty pickle.
This is a recipe for canned pineapple pineapple. You must peel the green zucchini and combine it with lemon juice and canned pineapple.
Your zucchini will pick up the pineapple flavor and can be used as a pineapple in any recipe. You can cut the sugar if it tastes better.
Read the Complete Canned Health article to understand how this recipe has evolved.
I used it very successfully in pineapple carrot pineapple bread that I made for years.
This is a carrot cake recipe of my dreams .
I use my canned pineapple instead of the zucchini and pineapple called and cut the white sugar. Taste the batter before adding sugar. We like the taste of brown sugar so I use some.
The trick with zucchini is that you need to be sure about the pH, or acidity, in order to process zucchini using a water bath can. The food is usually acidic or basic.
Acid like basic vinegar like soap or baking soda. In order to process canned food in a hot water bath, the food should be acidic to discourage the growth of microorganisms that can cause a person to become ill.
Not to scare anyone but certain microorganisms can make many people very sick. Use only recipes that have been tested. The better the acidity, the better. This is whypH is such an issue when canning. Acidic foods such as fruits and pickles with a pH of 4.6 and below can be preserved through a water bath process.
How to check what is food?
You can purchase pH test strips and can test your food before you can. The food should be prepared for pH testing and should be in a more liquid state. You can’t just test the pickle juice or syrup. You need to crush some food after you’ve cooked it and before you put it in your sterilized jars.
You can use a manual blender and can add some distilled water if needed. Small amounts of distilled water will not change the acidity because distilled water is considered neutral, non-acidic and non-acidic.
Use a pH test strip and let it sit in the perforated / liquid food for about 10-20 seconds and read the results by comparing the color you see on the strip to the side of the pH strip jar. PH strips can be purchased at a hard-wearing store because they are used for soil testing or perhaps a pharmacy.
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