The Geese are leaving....
and soon the Birds.
But He will endure as long as the sun,as long as the moon, through all generations.
Time to put away the garden toys......
|My Mom at 86|
|My Mom helping me can in my kitchen|
|My Mom with edible mushrooms we found|
We used this old receipt for our Zucchini Relish and Pickles:
6 cups grated (or thinly sliced) zucchini
1 large thinly chopped onion
1 1/4 cups of pickling salt
2 cups cider (braggs) vinegar
1 and 1/3 cup honey or (1 cup sugar)
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon of celery seeds
Put the grated zucchini with the chopped onion in a large bowl
and then sprinkle the salt over the mixture evenly
cover with a clean towel and let stand between 4 and 5 hrs
meanwhile start the syrup by boiling the vinegar,
the honey and spices together for about 5 mins
(in a pot that will fit the zucchini mix)
remove from heat and set aside
After the zucchini mixture has been in the salt brine
for about 4 hrs drain in a colander and press a bit
so it is well drained
add this mix to the syrup mix and bring to a boil
and then reduce heat and simmer for about 15 mins
pack the relish into CLEAN canning jars
(pints are best)
we filled to 1/2 half from the top and capped/sealed
the canning jars and set then in a rack
into a boiling water bath canner
we processed according to standard USDA guidlines
(around 10 mins)
(If you should try this receipt you should be familar with canning rules for safety)
Make sure you know where the vitamin D shall be......
But unto you that fear My Name shall the Sun of Righteousness arise with healing His wings...Malachi 4:2
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