tag:blogger.com,1999:blog-3374112132766543914.post4767867537600547958..comments2022-12-11T08:51:18.772-06:00Comments on Sustainably Modern: Harvest Monday 11-07-2011Unknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3374112132766543914.post-23956983375419912302011-11-09T19:44:49.961-06:002011-11-09T19:44:49.961-06:00I have loads of fun canning and trying out differe...I have loads of fun canning and trying out different recipes. Make sure you label or write down somewhere where the recipe came from so you can replicate it if you really like it. It's hard to remember which recipe and which book made the best dill pickles..... I also have a pressure canner and often make up extra large pots of bean soup, potato soup and such and can them as convenience meals later on. but I don't like most squash enough to bother preserving them....Mary Hysonghttps://www.blogger.com/profile/05761108134258243637noreply@blogger.comtag:blogger.com,1999:blog-3374112132766543914.post-4295004414797229872011-11-08T19:18:31.228-06:002011-11-08T19:18:31.228-06:00Like you, I prefer freezing to canning.
Try peeli...Like you, I prefer freezing to canning. <br />Try peeling and seeding the huge summer squash, cut into chunks, lightly brown chopped onion and minced garlic in oil or butter, add squash chunks, saute briefly, add some chicken broth, bring to boil, cover and simmer until soft. You can also use bacon.Norma Changhttp://gardentowok.comnoreply@blogger.comtag:blogger.com,1999:blog-3374112132766543914.post-83160894971090108692011-11-07T20:44:07.893-06:002011-11-07T20:44:07.893-06:00Good job on your first canning efforts. We don&#...Good job on your first canning efforts. We don't do a huge amount of canning but somethings are best done that way really - pickled items for instance and tomato sauces.kitsapFGhttp://www.modernvictorygarden.com/apps/blog/noreply@blogger.comtag:blogger.com,1999:blog-3374112132766543914.post-87531039055953232422011-11-07T15:18:19.748-06:002011-11-07T15:18:19.748-06:00That's a lot of zucchini to have to deal with....That's a lot of zucchini to have to deal with. I have to admit, when the zucchini get big they get eaten by the chickens, I just don't love zucchini enough to bother with the monsters. I have made refrigerator bread and butter pickles when there's too many small zukes coming out of the garden though, those are yummy.Michellehttps://www.blogger.com/profile/07812702328134261533noreply@blogger.comtag:blogger.com,1999:blog-3374112132766543914.post-88217206157440582722011-11-07T09:58:07.412-06:002011-11-07T09:58:07.412-06:00Oh it only took us an hour because it was our firs...Oh it only took us an hour because it was our first time canning. We were having to read and re-read and follow picture diagrams. I'm sure we'll get faster as we do more canning. (we canned peppers a few years ago, so this was our 2nd time)Sustainably Modernnoreply@blogger.comtag:blogger.com,1999:blog-3374112132766543914.post-6558742872721175442011-11-07T09:57:17.419-06:002011-11-07T09:57:17.419-06:00This comment has been removed by the author.Sustainably Modernhttps://www.blogger.com/profile/14277690427872895102noreply@blogger.comtag:blogger.com,1999:blog-3374112132766543914.post-73000562112631962622011-11-07T09:42:38.903-06:002011-11-07T09:42:38.903-06:00Very nice post. I am surprise that the relish took...Very nice post. I am surprise that the relish took an hour though. Seems like a very long time for a relish but then I haven't made it so what do I know? When I was a kid the zuccini was left until it was quite a bit larger than they are now and my mother used to slice it an fry it (we kids thought it was so nasty, lol).becky3086https://www.blogger.com/profile/01026872543168452124noreply@blogger.com