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Archive for Wednesday, July 21, 1999

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July 21, 1999

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Can summer squash, including zucchini, be pickled?

Thanks to the Georgia Cooperative Extension Service for sharing the following methods recommended for pickling squash and zucchini.

Pickled Bread and Butter Zucchini

16 cups fresh zucchini, sliced

4 cups onions, thinly sliced

medium zucchini, peeled, seed50rts for 10 minutes in a boiling water bath.

Squash Pickles-I

2 pounds fresh firm zucchini or yellow summer squash

2 small onions

¤ cup pickling or canning salt

2 cups white sugar

1 teaspoon celery salt

1 teaspoon turmeric

2 teaspoons mustard seed

3 cups cider vinegar

Wash squash and cut in thin slices. Peel and slice onions thinly. Place vegetables in a large bowl and sprinkle with salt. Cover with cold water and stir to blend in salt. Let stand two hours. Drain thoroughly. Bring remaining ingredients to a boil. Pour over squash and onions. Let stand 2 hours. Bring all ingredients to a boil and heat 5 minutes. Pack vegetables into hot jars, leaving sauteed until almost clear

1 cup sweet corn kernels

¤ cup chopped fresh basil

2 to 3 tablespoons champagne vinegar or 1 to 2 tablespoons red wine vinegar

2 to 3 teaspoons fresh lime juice

1 or 2 fresh chilies, seeded and finely chopped

Salt and pepper

Core the tomatoes and blanch them, a few at a time, for about 10 seconds in d slice squash. Pack garlic, dill seed and squash into hot jars, leaving resh firm zucchini or yellow summer squash

2 small onions

¤ cup pickling or canning salt

2 cups white sugar

1 teaspoon celery salt

1 teaspoon turmeric

2 teaspoons mustard seed

3 cups cider vinegar

Wash squash and cut in thin slices. Peel and slice onions thinly. Place vegetables in a large bowl and sprinkle with salt. Cover with cold water and stir to blend in salt. Let stand two hours. Drain thoroughly. Bring remaining ingredients to a boil. Pour over squash and onions. Let stand 2 hours. Bring all ingredients to a boil and heat 5 minutes. Pack vegetables into hot jars, leaving sauteed until almost clear

1 cup sweet corn kernels

¤ cup chopped fresh basil

2 to 3 tablespoons champagne vinegar or 1 to 2 tablespoons red wine vinegar

2 to 3 teaspoons fresh lime juice

1 or 2 fresh chilies, seeded and finely chopped

Salt and pepper

Core the tomatoes and blanch them, a few at a time, for about 10 seconds in move excess air from the jar by releasing air bubbles and leaving the correct amount of head space.

Why do I have to use a boiling-water canner when making jelly?

We recommend packing jelly in a sterilized jar and processing in a boiling-water canner to eliminate any molds, which cause spoilage, present in the jar or product at the time of capping. Using a boiling-water canner will also help exhaust air from the jar so a good vacuum seal is formed. Following a five-minute processing time will ensure the quality and safety of your product.

If I eliminate the salt in my vegetables, can I substitute herbs and process for the same amount of time?

For people on salt-restricted diets, home canning of vegetables is a viable alternative to heavily salted, commercially canned vegetables. When canning salt-free vegetables, fresh or dried herbs may be used to enhance the product's flavor. This substitution can be made without changing the processing time. Remember that the flavor of the herb will grow in strength as the canned product sits on the shelf.

Why do garlic cloves in my pickles turn green or bluish green? Are they safe to eat?

Yes, the pickles are safe to eat.

This green or bluish green color may be due to iron, tin or aluminum in your cooking pot, water or water pipes reacting with the pigments in the garlic. Or, the garlic may naturally have more bluish pigment and it is more evident after pickling. Immature bulbs should be cured two to four weeks at 70 degrees Fahrenheit.

-- Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper. She can be reached at 843-7058.

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