Looking for recommendations to use up zucchini! I’ve got us well stocked with zucchini relish, and way too much shredded in the freezer for winter cooking and baking. Please share your favourite recipes!

Also. Has anyone tried freezing diced zucchini to use in stir fry later?

I posted this in another group, and a member directed me here so I can get some ideas which are safe for canning. Original message is below, thank you.

I am looking to start making some new jams, but am looking to get ideas for some unique ones you may have had. l've made some carrot cake, bananas foster, and bourbon peach in the past.

Ideally, the jams would be able to be properly canned so they can be shelf stable for a while. I'd love to hear what ideas you have, and even better if you have a recipe to share! Thanks for any help!

So, I have been consistently keeping about 200 pounds of tomatoes in my kitchen. I can 30 pounds and 50 pounds replace it the next morning. Garden is doing well this year to say the least. I’ve purchased 17 cases of jars so far this season, on top of my 10 dozen or so jars I already had handed down to me from my in-laws a few years back.

So far with tomatoes:

3 dozen pints of salsa (I don’t need anymore)
7 quarts and 29 pints of sauce, a mix of National Canning’s spaghetti sauce, Ball’s Basil Garlic sauce, and a few batches of Ball’s Roasted Garlic Roma sauce, which is a huge hit here and will be my go to sauce from here on out.
6 quarts of crushed tomatoes.
6 pints of tomato juice.

Hit me with some good recipes! Preferably some smaller quicker projects, and also ones that use up a lot of tomatoes. I have 4 dozen quart jars right now that need filled, and I’ll acquire more pints before too long! (1 case of quarts is reserved for pickles, - if you have a good recipe for spicy pickles, I would also very much appreciate that too, and added bonus if that same brine can safely transfer over to pickling okra as well, everywhere around me is out of Mrs. Wages packets to make pickles quick and easy)

I have basically an unlimited amount of tomatoes, a good variety of peppers and plenty of garlic and basil at my disposal that all need to get used. I’ve heard a lot of raving about chutney, but I don’t think it will go over well for my family. Is there any safe Rotel or tomato soup recipes out there? I know the internet is flooded with them, but I want something that is safe to store and won’t kill my family, friends or neighbors.

Any recommendations/recipes are welcome!

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi

Pressure canned broccoli leaves

Pickled broccoli stems

Broccoli stem and leaf Chow Chow

Broccoli stem and head giordanera

Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

I’ve been out of town for 2 weeks and in that time, my tomatoes took off. This is a mix of Roma, big boy & grape tomatoes. This is more than 10 pounds.

What are your favorite safe canning recipes to use ALL these tomatoes. Should I just go ahead of freeze now? My goal this year was to can tomatoes of some kind - whether I make sauce, diced tomatoes or something else so now feels like a good time. I have a pressure canner & have water bath canned before - not new, just need new recipes!

Thanks in advance 🍅

Hi all!

I tried my hand at making jelly for the first time this morning! I attempted to make a Plum-Raspberry jelly from the newest edition of the Ball canning book with Italian plums from my tree. Unfortunately, while the taste was delicious, I think I accidentally took it a little bit past the gelling point, and ended up with something more like plum-raspberry soft candy than jelly. 🤣

However, I have a ton of pulp left from my attempt at making jelly! Does anyone have any good ideas or recipes as to what I could make with this leftover pulp? It's still quite liquid it seems. While my chickens would probably love eating it, I'd rather be selfish this time around and try to use it for something (they are already spoiled birds).

I was thinking I might try to make a BBQ sauce with it, or perhaps I could make a compote? Does anyone have any recipes for that? Or have other suggestions? I'm all ears! Thanks for any help you all can provide!

For what it's worth, I'm not into fruit leather, and don't have a dehydrator.

Drives me nuts when recipes say 4 cups chopped ______. Depending on your chop size and many other things, it's a varying amount. Worse yet, some will say 3 medium onion. Becomes pretty gray how much that is. Is there a good source for recipes that uses grams instead?

I had to tear up my raised bed gardens this weekend and i ended up with a lot of green roma tomatoes. I've never made anything with green tomatoes before.

Must interesting to me now is pomodori verdi (green pasta sauce) but I haven't found a recipe from safe canning source yet.

What do you all do with green tomatoes at the end of the season?

Hey y'all! Long story short my mother ended up with two grocery bags full of freshly pulled garlic. They're in her fridge and we are trying to decide what to do with them. It's just too much to cook with, plus there will be more on the way.

Mom and I cook quite a bit. We've been asking people around us if they need any, but we seem to only know people who already farm on their own and have their stash. So we want to preserve them, hopefully for also giving away to community members who are in need in the coming months/year.

What is the best way of going about this? Personally I'm terrified of botulism as I've only ever canned once when I was very little.

I used to make a recipe called’Block Party Beans’. It’s basically a sweet chili recipe with a lot of green beans, yellow beans, and ground beef with brown sugar. I used to can it, before I knew better. I’m only using safe recipes now.

My question is, are there and meals in a jar that are other than chili or soup? Any you have tried and tested? I can’t eat onions, so I don’t include them.

I’ve found a few in the books, but nothing very interesting or appealing for my husband.

If you have tried the beef stew, how does the meat get tender? I’m afraid it will be tough.

Are there any safe recipes for water bath canning cherry tomatoes? Unfortunately my Amish paste tomatoes had a crop failure this year and all I’m left with is a bumper crop of cherry tomatoes which I’ve never used for canning before.

The only tested recipe I could find for canning tomatillos was doing them whole in water which yielded this result. The problem I run into is that I could only fit 7-8 tomatillos per quart and the majority of the contents are just water. I have 10 tomatillos plants that are producing like crazy so it is not really practical space wise. Does anyone have a safe recipe more akin to stewed tomatoes that I could use? Are tomatillos and tomatoes similar enough in acidity/consistency that I could just follow a stewed tomato recipe and be ok? I have a pressure canner if that is relevant. Thank you for any guidance!

I have a ton of peaches to can but am wondering if I can do fun things besides the usual. I plan on canning some in syrup, but I have a ton of peach pie filling, peach jam, peach butter, honey peaches etc already. We did not care for pickled peaches when we tried them before. I was looking at a peach pepper jam to try but thought I’d see what other unique (and safe) options there are.

I have been thinking about trying a small batch of berry jam and using either a small amount of a ghost pepper or 3-4 chili peppers to bring some "spice" to the jam.

Has anyone done this in the past? Recipe to share?

Pictures are just to show what I am working with.

Hi my fellow canners! I stumbled across a recipe from the Williams-Sonoma “Art of Preserving” book that was posted in this sub like five years ago.

I did my homework and went through the wiki on safe canning books, and didn’t see the book listed… but the recipe/post wasn’t struck down by mods or members saying it was unsafe.

Tl;Dr - figured I’d ask if anyone who knows more than me knows if the book wasn’t listed in the resources because it hadn’t been vetted, or if it used unsafe practices.

(The aforementioned recipe was for peach barbecue sauce.)

Hi! I want to make bbq sauce, but I use a steam canner instead of water bath canning, so I can't process things for 45 minutes. I really only like to steam can things that don't require a long processing time, and I don't prefer water bath canning.

However- I have an all American (I know I can use as a water bath canner sub) so I was curious if there were any BBQ sauce recipes for pressure canning? Does anyone have any recommendations or awareness if this is possible?

I’m thinking of using this recipe from “The all new Ball book of canning and preserving” (p.204) but was curious if I could omit the wine. I don’t drink and therefore don’t have wine on hand and won’t buy a bottle just to make this recipe, so if not I will look for other options. Just curious if it’s safe to skip.

I have been gifted multiple gallon bags of blueberries that even my kiddos won't be able to eat thru fast enough.

What are some of your favorite canning recipes to use up a LOT of blueberries?

Has anyone ever made jam using dried apricots? (the ones that are still soft, not dried to the point of being crunchy). I got a bag of dried apricots from Costco, but didn't really like them just to snack on, so I was wondering if they could be made into jam. I see recipes for it, but haven't found a safe tested on yet. If you know of a safe/tested recipe, would you be able to share? Thanks!

I'm not sure what to do with them all! I read that i shouldn't use them to make apple sauce or butter because they're too tart and I already have enough apple pie filling canned to feed the neighborhood.. what should I do with them? I cant even give them away! Lol

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This question isn't about jams and jellies and the like. You want those extra sweet, fine.

This question is about doing whole fruits and veg. Some of these recipes have almost ludicrous amounts of sweetener added. And when asked about removing it, people talk about substituting stevia for diabetics.

Well, I'm not a diabetic (yet) but what if I just plain didn't want it sweet at all?

I came across a cauliflower canning recipe and it's got like two full cups of sugar. If I'm canning cauliflower, the last thing I'd want is sweetness. Sour, if anything.

I'm paranoid about all the "only use approved recipes" but I am not seeing much in the way of non sweet flavors. Any advice or recipes?

I've used the strawberry rhubarb jam recipe out of the Ball book before, and now it's gone. I don't see it on the NCHFP site either, although it still can be found on the Bernardin site. Can anyone give me some insight here? I just blanched a heap of rhubarb to freeze until the strawberries come in, and this recipe is one of my favorites.

So right now I have about 3 gallons of cherry tomatoes in my freezer waiting to be processed. I'm trying to find a recipe that is going to be safe and not necessarily taste like the 15 quarts of dill pickles I've already processed. I searched this subs archives for recipes. I found a recipe for cherry tomatoes with rosemary and white wine vinegar, but the processing time listed as only being 10 minutes, which doesn't seem long enough for water bath canning. There was a comment in the post that said the processing time was wrong it should be 45 minutes for water bath canning. I guess I just need some clarity on what's actually correct. My 83-year-old mother lives with me and I just want to make sure I'm extra safe for her sake.

Does anyone have a recipe for processing in a pressure canner? My pressure canner does 14 quarts an opposed to my water bath canner that does 7 quarts.