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Tomato
Wedges & Zucchini
6 quarts of quartered peeled cored
tomatoes, (abt 14 lbs)
2 quarts of sliced zucchini, (abt 2
1/2 lbs)
2 quarts of onion rings, (abt 1 lb)
2 cups of
water
2 teaspoons of basil
2 teaspoons of oregano
1/2
teaspoon of thyme |
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Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine all ingredients in a large saucepot; bring mixture to a boil. Reduce heat and simmer 5 minutes. Pack hot vegetables into hot jars, leaving 1-inch headspace.
Carefully ladle hot cooking liquid over vegetables, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 40 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.
This recipe yields about 6 pints.
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey
- jcomiskey
 
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