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Post by Yoris on Nov 14, 2018 20:47:59 GMT -7
So, today, we’re pressure canning the rest of the zucchini into sauce. It looks like we’ll end up with about 54 quarts canned (if you include those we canned earlier), if all these work out well. So, now it’s time to think of recipes that use zucchini sauce. … It turns out that mock apple sauce tastes best if the zucchini are freshly sauced (otherwise they get a squashy scent, but still taste like applesauce). We cooked the seeds of the ones I sauced yesterday, and got quite a few.
[HASH]zucchinisauce
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Post by Yoris on Nov 14, 2018 22:26:08 GMT -7
Okay, they're out of the pressure canner. Here are the 28 we did, today:
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Post by Yoris on Nov 14, 2018 22:35:31 GMT -7
The seeds from the ones I sauced yesterday (canned today with the rest) are tasty. They got baked with the zucchini. I scooped them out afterward and we baked them again (with some pieces of the zucchini flesh).
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