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Ernie's Canned Zuchhini and Peppers Recipe

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This recipe for Ernie's Canned Zuchhini and Peppers, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
See directions.

Directions:
Directions:
Wash and core peppers, eliminating seeds (which Ernie saves and dries for planting the following season) then dice. Wash and dice unpeeled zucchini. Put all together in big enamel water bath canner and boil for 3 to 5 minutes before packing hot into hot canning jars leaving 1 inch headspace. Add a tsp of salt per quart. Cook them for the longer amount of time indicated for the two vegetables per instructions with your pressure cooker. (Ours says 35 & 40 minutes, respectively, so we’cooked them for 40 minutes.)

Personal Notes:
Personal Notes:
We have so-o-o many zucchinis and peppers, green and red, when they come on that this year Ernie (who is ALWAYS) experimenting (like Dad!) decided, since we had no more room in the freezer, he would CAN them together. The intention is to use them later in soups and chili, or we could also use them in scrambled eggs or other egg dishes, or heat them and put them over cooked brown rice, perhaps adding them to heat after stir frying other veggies/meats.

 

 

 

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