Print

It’s harvest time! Unsure what to do with all of those vegetables from your garden this year? Baking and canning is a fantastic way to use up those leftover vegetables and save money throughout the year! Our bookkeeper, Sharon, does a lot of canning and baking this time of year. You may have had a chance to try her baking if you came to our bake sale this week.

Sharon has been grateful enough to share some of her old family recipes with us that she uses each fall after the harvest of her garden!

For more tips and information on Canning check out this site: https://www.freshpreserving.com/canning-101-getting-started.html

Zucchini Bread

  • zucchini bread harvest2 cups sugar (1 white, 1 brown)
  • 3 eggs
  • 1 cup oil
  • 2 cups shredded zucchini
  • 3 teaspoons vanilla
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups flour
  • 1/2 cup nuts or raisins

Mix all together and bake at 325 degrees for 1 hour. Makes 2 loaves.

Hot Pepper Jelly

  • hot pepper jelly2 1/2 cups finely chopped red peppers
  • 1 1/4 cups finely chopped green peppers
  • 1/4 cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 package of pectin (sure-gel)
  • 5 cups sugar

Place peppers in a large saucepan over high heat. Mix in vinegar and pectin. Stir constantly and bring mixture to a full rolling boil. Quickly stir in sugar. Return to a full rolling boil and boil for exactly one minute, stirring constantly. Remove from heat and remove foam. Pour into six 8 ounce jars. Cover with wax or process for 5 minutes in the canner.

Salsa

  • salsa4 quarts of tomatoes: peeled, seeded and chopped
  • 4-8 chopped green peppers
  • 4-8 chopped onions
  • 2-4 12 ounce cans HUNTS tomato paste
  • 2-3 cloves minced garlic
  • 1 cup apple cider vinegar
  • 1/4 cup parsley
  • 1/4 cup canning salt
  • 1/2 tablespoon crushed red pepper if desired

Mix tomatoes, peppers, onions, salt, garlic, and parsley. Add vinegar and tomato paste to desired thickness. Heat on the stove. Pack into HOT jars. Process pints at 10 lbs pressure for 10 minutes or 30 minutes in boiling water bath. Makes 10-12 pints.

Relish

  • relish6 green peppers
  • 6 red peppers
  • 12 medium onions
  • 12 green tomatoes

Grind up.

Add 1 cup canning salt and mix well. Let sit for 4 hours.

Drain well and add:

  • 4 cups of apple cider vinegar
  • 6 cups white sugar
  • 1 teaspoon allspice
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons crushed red pepper

Cook for 10 minutes after mixture comes to a boil. Put in hot jars. Set for 24 hours to cool before storing.

If you enjoyed this article, check out our post about Meal Planning: https://wcfcu.com/meal-planning/