On the property are 6 fig trees and they are so full of figs I decided to start the process of canning them. As you remember from the start of this process of Canning Year One this was what got me started thinking about canning when I got a call from my sister that she had made a fantastic Fig Jam. I picked about 3 pounds of Figs and prepared them the night before for the recipe below.
- 3 pounds fresh figs, washed, stems removed
- 2 cups granulated sugar
- Juice and finely grated zest of 1 lemon
- In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly.
- Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens.
- When the mixture gets quite thick, begin to stir constantly to keep from scorching.
- While figs are cooking, prepare the jars and lids. Fill the jars with the hot fig jam mixture, leaving 1/4-inch headspace.
- Wipe jar rims and threads with a wet paper towel. Add hot lids and rings. Process in water bath at a full boil 10 minutes.
- Makes 4 half-pint jars.
- 2 cup green peppers, chopped (2 cup)
- 10 cups zucchini, peeled & shredded
- 4 pcs onions, chopped (4 cups)
- 2 pcs red peppers, chopped (2 cup)
- 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 1/2 lbs)
- 12 ounces tomato paste
- In a large bowl combine; Zucchini, onions, green pepper, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in the fridge.
- Rinse well and drain. Put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 T. salt, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.
- Ladle into sterilized jars 6 pint jars filling to 1/2" headspace, remove air bubbles, wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.
I have cooked, baked, and barbecued all the zucchini in the garden and still have more so I found this unbelievable recipe for a zucchini salsa. Hubby loves this salsa which is awesome since he isn't really into salsa.
Hilary WiebePosted on: September 16, 2019
What is the measurement for zucchini and onions in the zucchini salsa?
Matthew VesciPosted on: September 16, 2019
Hi! At some point, your recipe lost the quantity for the zucchini and onions.
We’ve made this many times and I believe it was 10 cups shredded zucchini and 5 cups onions.
DianePosted on: September 16, 2019
I. Your zucchini salsa recipe you don’t state how much zucchini and onions needed to make the recipe. Can you update so that I can make this.
We have a lot of zucchini and would like to try different recipes and this one looks really good.
NinaPosted on: September 16, 2019
There is no zucchini in the zucchini salsa recipe