As I told you, the zucchini was being, well, abundant....
So, my daughter and I made Zucchini relish and zucchini bread. Yippeee!
It started last night when I chopped the zucchini and onion, sprinkled them with salt and stirred and then stuck it in the fridge overnight.
Then, my daughter came and we pulled together the rest of the ingredients. We then cooked that all up and let it simmer for about 20 minutes. When the canning kettle was up to speed and the jars had been boiled for 10 minutes, we then loaded up the jars.
Now, if you are interested, the recipe is in the Ball Canning Book and the how to is in there too.
Because it is a "pickle" type of recipe it doesn't require a pressure cooker. Sweet!
We also made zucchini bread, with a twist!
My daughter has been quite the baker lately, never afraid to try and make a recipe better. So, she uses zucchini, carrot and apple in her recipe as well as using brown sugar for half the white sugar.
You know what? It is fabulous! Zucchini bread is good, this is just plain superior!
After, when the bread was cooling and relish was also cooling, we went out and harvested beets, lemons, tomatoes and herbs. All in all, a very busy day. Quite successful. She will be taking part of the harvest back to the other part of the family as well as enough zucchini bread for a few days.
Hope yours was a great day.