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Saturday, October 17, 2009

Simple Way to Preserve Zucchini

I found this recipe on a blog that references this book "Preserving Food Without Freezing or Canning" by The Gardeners & Farmers of Terre Vivante. It was so easy! I grated the zucchini, skins and all in a bowl, then packed the gratings into sterile canning jars layering alternatively with zucchini and then salt. I used no more than 1/2 tsp per pint. I then filled the jars leaving 1 inch headspace with water.

Grated zucchini

The results!

It was very hard to not nibble while doing this, as it smelled so good, and well, I love raw foods!! I ended up making 4 pints and 1 quart yesterday. It took longer to grate the zucchini then it took to pack it!

I am going to let it sit for about two weeks before I bring it out to eat. I cannot wait, and I will give an update!
(c) Double Nickel Farm

1 comment:

Gen-IL Homesteader said...

So, did you can this, or is it supposed to be like sauerkraut? I'm interested to hear how it turns out.

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