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Old 07-15-2010, 06:31 AM
 
Location: Philaburbia
32,309 posts, read 59,595,182 times
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Canning green tomato salsa tonight (another tomato plant up and died, and it was loaded with unripe fruit!), after I buy garlic and limes.
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Old 07-15-2010, 05:12 PM
 
Location: Michigan
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Jaxson you waterbath those? if so how long?
( green beans )
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Old 07-15-2010, 07:19 PM
 
Location: Somewhere out there
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Quote:
Originally Posted by Jasmin71 View Post
Jaxson you waterbath those? if so how long?
( green beans )
Oh no I pressure can them at 10 lbs of pressure for 25 minutes. Raw pack means I don't blanch the beans before putting them in the jars.
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Old 07-16-2010, 10:15 AM
 
Location: Michigan
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oh ok, had me confused ( not hard to do lol)
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Old 07-16-2010, 02:02 PM
 
Location: Somewhere out there
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First time canning mock pineapple but my DD would eat pineapple everyday if I let her when I buy canned at the store.



PINEAPPLE MADE FROM ZUCCHINI

2 quarts zucchini (grated or diced)
1/2 can (23 oz.) unsweetened pineapple juice
3/4 cup lemon juice
1 1/2 cups sugar

Peel and shred or dice zucchini squash. Add 1/2 can pineapple juice, lemon
juice and sugar, add zucchini. Bring mixture to a boil and simmer 20
minutes.

*Note* I added a few drops of yellow food color as I thought it
didn't look pineapple color enough.

Pour into jars and seal. Process for 15 minutes in a boiling water canner.
Yields 5 pints.

You can do both the grated (like crushed pineapple) and the diced (like chunk
pineapple). Suppose to taste like pineapple in flavor and texture.
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Old 07-16-2010, 02:06 PM
 
Location: Philaburbia
32,309 posts, read 59,595,182 times
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Interesting! I make a chicken dish with pineapple salsa -- what a great way to sneak veggies into a meal by substituting this for the pineapple.
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Old 07-16-2010, 03:36 PM
 
Location: Michigan
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omg what a cool idea !!

Hey ohiogirl ...... would you share that recipe?
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Old 07-17-2010, 10:23 PM
 
Location: Philaburbia
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You bet:

Chicken in Pineapple Salsa

1 can (15 oz) crushed pineapple, drained well
1 onion, minced
2 cloves garlic, minced
2-4 (or more!) jalapeno peppers, minced
1 red or green bell pepper, minced
1 t cumin
1T lime juice
2 T fresh cilantro
4 chicken breasts (boned and skinned is best)

In a 2 1/2 quart casserole, mix the salsa: pineapple, peppers, lime juice, cumin, onion, garlic and cilantro. Place the chicken breasts in the dish, and cover with the salsa. Baked covered at 350 for 30 to 45 minutes, until the chicken is cooked through.

Serve over rice or couscous.

The heat of the dish can be controlled by the type and amount of peppers you use. Sometimes I don't even bother with the bell peppers.

Today's canning tally :
5 1/2 pints blueberry-peach chutney
7 pints green tomato salsa
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Old 07-20-2010, 01:45 PM
 
Location: Michigan
859 posts, read 1,897,647 times
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Awesome , I wont be able to put in the heat ( Jalapeno peppers) due to my Gut, but I use everything else Thank you !!



Canning:

4 Pints Strawberry & Rhubarb Jam
5 Pints Rhubarb & Strawberry Jam ( Has more Rhubarb then Strawberry )

waiting on my Pickles,,, my garden is just pitty full this year, NO Butternut squash at all all blooms but nothing growing. Beans are very un-interstet this year too. Tomatoes are doing OK though.
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Old 07-26-2010, 06:52 AM
 
Location: Philaburbia
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Stuff I learned over the weekend:

A 2 1/2 quart saucepan is not big enough for cooking blueberry jam.

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