this is the inside of a bell pepper, my daughter insisted it needed to be planted
This is my post for #freewriters 2590 prompt abundant hosted by @mariannewest
One of the other fishermen called and said he was given an abundance of zucchini squash, did we want any? My husband told him no because our freezer was full. I told him to call him back because I will can it.
The fisherman came and opened the trunk of his car, he had an abundant of zucchini, the trunk was half full of it. I got what I thought would fill the pressure canner, he wanted me to take more but I did not want that many.
After he put the jars in the canner my husband went to his computer and later he said he researched canning zucchini and all the State University sites say don't do it, he says, "I am not eating it if you can it like that".
I guess you have to put something acidic with the zucchini. All I had a lot of was cans of tomato sauce, so I googled, can I use it to can zucchini and yes I can. Now I googled how much tomato sauce do I add to a quart jar of zucchini to pressure can it? It takes 1 cup of sauce to the quart jar of zucchini. I also put a couple of leaves of fresh basil in each jar.
So in the end, what did I do?
I turned 4 cans of tomato sauce into 7 quart jars of tomato sauce. And I found out I did not need to pressure can it since I added the tomato sauce, it could have gone into a water bath canner. It was one of THOSE days. :(
photos are mine
Google helped you a lot :)
That means you have to eat of those alone?
#aliveandthriving
He will eat it now, the internet site he goes to said if you only put squash in the jar you could get botulism from it, but if you add something acidic, it will be fine. This is why I put the tomato sauce in with the squash.
Getting the correct information is vital.
Awesome saves all that zucchini squash brilliant self sufficiency from you @myjob it is good to be well stocked and prepared
Have the best week
Made in Canva
!ALIVE
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Thank you @benthomaswwd I like to can food when there is an excess of it, I do not like to see it go to waste.
Oh well, pressure canning seems to take longer and I always have to watch mine like a hawk so the pressure doesn't go too high. But at least you know it's very safe to eat.
I hear you on having to watch it, mine does the same thing. It was supposed to be canned at 11 but it bounced between 11 to 13. I do not worry about it going over 11, but I don't want it going under it. I hope this is ok, I have canned a lot of things like that.
I do the same thing. I don't think going over a bit is a problem, just the going under.
That is what I thought.