Zucchini Salsa

Recently I was blessed with three buckets of squash. I hate to see things go to waste so I was compelled to find new ways to use zucchini. One of the recipes I found was Zucchini Salsa - what a great idea! So here's how:

Ingredients:

• 10 cups zucchini, peeled & shredded
• 4 onions, chopped
• 2  green peppers, chopped
• 2 red peppers, chopped
• 1/4 cup pickling salt
• 1 tablespoon pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups chopped ripe tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste 

*  In a large bowl combine zucchini, onions, peppers and salt.  Mix together, cover and let stand overnight.

*  Next day - Rinse, drain well, add remaining ingredients
*  Place in a large pot, bring to a boil and simmer 15 minutes.
*  Ladle into hot, sterilized jars.
*  Carefully wipe rim and add lids.

*  Process in a hot water bath for 15 minutes.



*  Makes 8 pints

Stay tuned for more ideas on what to do with all that squash!
Hint: Zucchini Bread, Zucchini lasagna...

If you have a favorite recipe that you'd like to share I'd love to try it!

So EZ Strawberry Jam!

This is the easiest Strawberry Jam ever!
3 ingredients
No Pectin
No Canner necessary

*  2 pounds fresh strawberries, hulled (green tops cut off) = 4 cups mashed
*  4 cups sugar
*  1/4 cup lemon juice
(see notes at end)

Step One:
Combine 4 cups mashed berries, sugar and lemon juice in a large, heavy bottomed saucepan. Stir over low heat until sugar is dissolved.

Step Two.
Increase heat to high and bring to a full, rolling boil. Boil, stirring often until mixture reaches 220 degrees F. (105 degrees C.) (10-20 minutes)

To test for jelling:
Place a plate in the freezer. After 10 minutes of boiling put a tsp of the jelly liquid on the cold plate. Put back in freezer for a minute.  Run your finger through the jelly. If it does not run back together and you can make a line through it - it's done.

Step Three:
Ladle into hot, sterile jars leaving 1/4 - 1/2 inch headspace.

Step Four:
Wipe jar lids with a clean cloth to ensure sealing.

Step Five:
Process in hot water bath for 15 minutes
OR
Turn upside down for 10 minutes to seal!

Notes:
*  4 cups of sugar was a little too sweet. I'd use 2-3 cups next time.
* I'd never inverted jars to seal before. I started using a canner, but the house was too hot (we were still spinning honey and hadn't turned on AC yet) so I tried this method - LOVE IT!
*  Initially the jam will be like syrup - it takes up to 48 hours to "set"
* Makes GREAT gifts! Think end of school gifts for teachers, and the holidays will be here before you know it!