These are not mostly canning recipes, but mostly hints about getting out from under a pile of vegetables on the counter. Of course, the solution is to eat them, but did you know:
- It is perfectly fun and delicious to eat a cheese and mayo sandwich with a whole tomato on the side to eat like an apple?
- Carrots, are irresistible sliced lengthwise and fried in butter, with a dash of onion, until soft and caramelized?
- Grated zucchini keeps well in the freezer, and in recipe-sized batches would be ready for bread in the winter in a short time?
- Bitter cucumbers, sliced and soaked in the refrigerator in vinegar/salt water will lose their bitterness in a couple days? And are yummy?
- If your onions are not keeping well, you can still save them by slipping one into each jar of green beans before canning them at the same pressure?
Okay, now for the recipes!
Summer Squash Patties
3-4 c. grated summer squash
¼ c. chopped onion
¼ c. self-rising flour
¼ c. powdered milk
¼ c. corn meal
salt and pepper
Mix all together well. Fry in 2” patties in ½ inch oil over medium-high heat until well-browned. Drain on paper towel. Serve hot.
Cucumber and Onion Marinade
3-4 cucumbers, sliced thin, peeled or not
1 onion, sliced and separated into rings
3 Tbsp. salt, non-iodized
2 c. cider vinegar
Place onion rings over cucumber slices in large serving bowl. Add vinegar and salt. Add water to cover. Serve well-chilled; we like a few ice cubes in ours. Some people add black pepper, but I do not. If cucumbers are bitter, hold for 3 days before serving. If sweet, these are grand served immediately.
Green Tomato Minced Meat Pie
2 c. chopped green tomato
2 Tbsp. lemon juice
3 Tbsp. melted butter
½ c. brown sugar
½ c. raisins
½ t. salt
¾ t. cloves
¼ t. nutmeg
1 two-crust pie shell
Cover tomatoes with water. Bring to a boil. Drain. Add rest of ingredients. Bake in pie shell at 375 degrees for 40 minutes. Green tomatoes may be frozen in 2-cup batches, in summer, for use in this recipe, in winter. Just chop, package, and freeze. No need to thaw, first.
“No-tel” (Tastes just like the R-real thing.)
1 pt. peeled, raw tomatoes
1 jalapeno pepper
1 pinch rosemary leaves
½ t. canning salt
Place the above ingredients into each pint jar until you run out of ingredients. Cap with hot lids. Process at 5 lb. pressure for 10 minutes. To peel tomatoes, dip into boiling water for 1 minute. Dip into cool water. Slip skins off. Core.
This final recipe is for handling all the garden scraps such as vegetable peels, old pea vines, etc., IF you do not have chickens:
1 bushel clipping, leaves, vegetable waste, etc.
1 handful balanced fertilizer
1-2 pints good garden soil
Sprinkle to moisten, if needed. Mix well, using hoe in wheelbarrow. Seal in large plastic bag. Tie shut. Stack bags anywhere (barn, garage, etc.) and store for 3-6 months at 70 degrees or so. Open and apply to garden.
Oh, there is so much more, but we’ll change subjects for a while! See ya’ tomorrow!