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Do you have the Internet at
home? Go to http://www.foodsafety.org for a wealth of information including this zucchini and rhubarb recipe.
Zucchini-Pineapple
4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1-1/2 cups bottled lemon juice
3 cups sugar
Yield: About 8 to 9 pints
Procedure: Peel zucchini and either cut into
1/2-inch cubes or shred. Mix zucchini with
other ingredients in a large saucepan and bring
to a boil. Simmer 20 minutes. Fill jars with hot
mixture and cooking Liquid leaving 1/2-inch
head space. Adjust lids and process. See below
for recommended process time for using a
boiling-water canner.
Style of Pack: Hot
Jar Size: Half-pints or pints
Process time: at altitudes of 0-1000' 15
minutes.
Process time at altitudes of 1001·6000', 20
minutes.
Process time at altitudes above 6000', 25
minutes.
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Rhubarb- Stewed
Quantity: An average of 10-1/2 pounds is
needed per canner load of 7 quarts, an
average of 7 pounds is needed per canner
load of 9 pints. A lug weighs 28 pounds
and yields 14 to 28 quarts-an average of
1-1/2 pounds per quart.
Quality: Select young, tender, well colored
stalks.
Procedure: Trim off leaves. Wash stalks
and cut into 1/2-inch to 1-inch pieces. In a
large saucepan add 1/2 cup sugar for each
quart of fruit. Let stand until juice appears.
Heat gently to boiling. Fill jars without
delay, leaving 1/2-inch head space. Adjust
lids and process.
Process directions for canning rhubarb in
boiling-water are the same as the
zucchini-pineapple except the jars are pints
or quarts.
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Apple Pie
Apples for Pie Filling
submitted by Lavon Hill
4 1/2 - 6 C sugar (depending on
tartness of apples)
1 C. Cornstarch
1 1/2 T. cinnamon
1/2 t. nutmeg
1 t. salt
2 T. lemon juice
9 C. water
Directions: Add sugar to 7 C. of the water
and bring to a boil. In separate
bowl, add spices and cornstarch
to 1 1/2 C. water, add to
sugar/water mixture. Use the
last 1/2 C. of your water to
rinse the bowl with the spices
and cornstarch and add to
sugar/water mixture. Add the
lemon juice and bring mixture to a boil.
Peel your apples and slice as for apple
pie. Pack tightly into quart jars. Pour
mixture over raw apples, seal jars. Boil
in a hot water bath canner for 30
minutes. You can use this recipe with
any fruit. Lavon made cherry pie
filling this year using the same recipe
omitting the nutmeg, adding a little red
food coloring, and 1/2 t. almond
flavoring per quart.
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