August 2014 Newsletter

What to do with over-grown cucumbers and zucchinis:

There really are things you can use these over-grown veggies for besides playing baseball.  Keep in mind that zucchini can be used in place of cucumbers in case your cucumbers did not grow.  Yes, interchangeable vegetables!  So, you can use grated up cucumbers or zucchini when making sweet pickle relish, or other relishes and even your favorite pickle recipes. When zucchini gets too large the seeds will be very big and tough.  Remove the seed cavity with a spoon before grating.

Wash and grate zucchini on a cheese grater or food processor.  Leave the skin on.  Measure and place into quart size freezer bags, label and freeze.  My favorite recipes call for 2 cups, so each bag will have 2 cups in it.  I use it for Chocolate Zucchini Cake and also a squash quiche.  I try to freeze enough to last me till next summer.  Don’t forget that you can remove the seeds and then cut into large chunks for kabobs, grilling and fried and sliced zucchini.  Here are a couple of my favorite recipes.  Other recipes for canning are in The Ball Blue Book of Canning.

Squash Quiche  (use zucchini or yellow squash)

3 C. grated squash (fresh or frozen)                ½ t. black pepper           ½ t. salt

1 C. pancake mix or flour                                   ½ t. oregano

½ C. chopped onion                                             ½ C. oil

½ C. grated cheese                                               4 eggs

2 Tbsp. parsley                                                      dash of garlic

Combine everything well.  Pour into a greased 8x8 or 9x9 Pyrex or casserole dish.  Bake at 350F for about 40 minutes or until the top is golden brown. 

Red Cinnamon Pickle Rings or chunks

2 gallons large cucumbers or zucchinis (overgrown ones are perfect for this)

2 C. pickling lime powder                                      3 ½ C. vinegar

8 ½ Qts water                                                          3 1/2 C. water

2 Tbsp alum powder                                               10 C. sugar

1-2 oz. red food coloring                                        8 cinnamon sticks

1 large pkg Red Hot Imperials Candy

If you like the taste of cinnamon and you love sweet pickles you just might love these.  You have to MAKE these, they are not sold in stores. This is an old family recipe.

Wash and peel the cucumbers.  If they are very large you will want to take out the seed cavity with a small spoon.  Slice the cucumber into thick rings.  In the largest bowl you have, dissolve the pickling lime in the 8 ½ qts of water.  Put the rings into this solution for 24 hrs.  It is ok to let it sit on the counter. Day 2:   After 24 hrs drain and rinse well in cool water.  Soak in fresh water for 3 hrs in the fridge.  Keep in the fridge from now on.

Day 3:  Drain well and combine the 1 C. water with the alum and food coloring.  Add more  water to cover the pickles and simmer (not boil), in a stock pot for 2 hrs and then drain again.  Now the rings will be bright red.   Combine all the ingredients on the right side above and the candies and bring to a boil.  Pour this mixture over the pickle rings.  Seal in the large bowl again and place in fridge overnight. Days 4-6 Drain, save and re-heat this liquid for the next 4 days. Pour back over the rings and put in fridge.  Day 7:  Heat EVERYTHING through and then pack into clean, hot large-mouth pint jars.  Seal with new lids and process in a water bath canner for 10 minutes.  Makes 10-12 pints.

Cucumbers, yellow squash or zucchini, peeled, chopped and sitting in pickling lime.

Same pickle chunks, sitting in red food coloring and alum.

Batch of red cinnamon pickles all ready to put in the jars, minus the cinnamon sticks.

Chocolate Zucchini Cake

1 C. oil                                     2 Tbsp cocoa powder               2 ½ C. flour

2 eggs                                      ½ t. cinnamon                            1 ¾ C. sugar

½ C. milk                                 2 C. grated zucchini                    1 t. baking soda

½ t. salt                                    1 t. vanilla                                    1 C. chocolate chips

Combine all ingredients in a large bowl and mix for 3 minutes until smooth.  Pour into 2 greased bread loaf pans and bake at 350 F for about 1 hour or until toothpick comes out clean.  Makes 2 loaves.

Product Highlight of the Month:  Steam and Water Bath Canners:

This one is a steam canner.

This one is a water bath canner.

                                     

                           

You would use either one of these canners for processing any foods that are tomato based products, any pickled products, jam, jellies or fruits.  Any canning recipe will tell you if it needs to be processed in a water bath canner.  Do not ever use either of these canners if you are processing meats, soups or un-pickled vegetables.  Those foods will eventually spoil and will give you botulism poisoning. If a recipe states to use a pressure canner, you must use one of those.  Pressure canning is not recommended if you are just starting to do canning.  These two above are great for beginners though.   The steam canner on the left above is great for glass top stoves as it uses a lot less water and is lighter weight than the traditional water bath canner and the cost is about the same.