Green Pepper Relish

This relish recipe is from a friend of Gloria Campbell Tippett, my Grandma's friend, Betty Mattingly.

It is processed using a water bath method.

24 diced/chopped multicolored peppers

 (I chopped and then put through the food processor using 2mm Thin Slicing Disc for 11 & 7-cup models.)

14- 2inch. diced onions

 (chopped to your preferred size.)

3 C. cider vinegar



3 C. sugar



3 Tablespoons. salt



Optional

2 t. mustard seed



1 t. celery seed



Directions:

1. Prepare peppers and onions to your preferred size. The chop size doesn't matter as long as it is uniform. I like mine chopped fine and use the food processor, but my grandma likes her chopped into large pieces.
2. Combine all ingredients in a large pot. Bring to a boil, cover and simmer for 20 minutes.
3. Pour into hot, sterilized jars, leaving 1/4 inch head-space. Adjust lids. Process for 15 minutes in a hot water bath.
 Yield: 7 pints

Note: I added 1/2 of a clove of garlic to the last batch. Yummy.

Canning tomatoes

Wow, there is a lot of information and different ways to can tomatoes. This is ONE way of canning tomatoes and it worked well for me, so why rock the boat. I canned yellow and red tomatoes the same way. Since yellow tomatoes are not red tomatoes let's look at the difference.

"The difference in color is not just superficial. The nutritional profile of yellow tomatoes is slightly different from that of red tomatoes. Yellow tomatoes have lots of niacin and folate, less vitamin C, and less lycopene than red tomatoes. Perhaps most importantly, yellow tomatoes are lower in acid than red tomatoes, and some companies have even developed almost acid-freeyellow tomatoes." source

Here is a great video showing a how-to-canning tomatoes. This method is for a water bath, if you want to use a pressure canner follow the pressure canner instructions.

Supplies for Canning Tomatoes

• pressure canner
• NEW canning lids and canning rings
• Magnetic Lid Lifter (not necessary, but it makes it so
• glass canning jars
• Canning tongs or a Jar Lifter-This is a pair of thongs used to retrieve the jars from the hot water bath, so you don't burn you little fingers
• Funnel: You'll need this so your liquids don't make a mess of the lip of the jars or loose canning items.
• Ladel: To move hot liquids from the pot to the jars.
• Labels: So you remember what and when you canned an item.

Step-by-step on water bath method

Canning Green Beans

Canning Green Beans

The site above is a great tutorial on raw packing green beans.

Zucchini Bars

Ingredients
4 eggs
2 cups sugar or granulated honey (I buy it at at Bread Beckers)
1 cup melted butter or melted coconut oil
2 cups zucchini, Grated
3 teaspoons vanilla
2 1/2 cups flour (I ground 3:1 organic soft white and organic hard red)
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoons baking soda
1 teaspoon baking powder

Frosting
4 Tablespoons butter, room temperature
1 teaspoon vanilla
3 ounces cream cheese, room temperature
1 1/2 to 2 1/2 cups powdered sugar (do to taste)
milk, as needed

Directions
Preheat oven to 350°F and grease/flour a 13x9-inch baking pan.

1. In an electric mixer or by hand, beat eggs; add sugar and butter.
2. Add vanilla; stir to mix well.
3. In another bowl sift the dry ingredients together and slowly add to the egg mixture.
4. Pour batter into prepared pan and bake for 20 to 25 minutes, or until done.
5. While the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar.
6. Beat until fluffy, adding a *little* milk as needed if frosting is too thick.
7. Spread frosting on top of the bars when they are cooled.