ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Fresh Garden Medley - how to can?

Misc.
FRESH GARDEN MEDLEY

Amounts of your choice:
Zuchinni, chunked (unpeeled)
Tomato, chunks (peeled)
Small amount diced fresh onion
2 to 3 cloves of garlic or more to taste
used a medium new potato sliced very thin

Place in Dutch oven with sufficient water to cook without burning. Cook till tender crisp or to the doneness you desire.

Serve in bowl with salt, pepper and Parmesean cheese to taste. The more Parmesean the richer the dish.

It is devine. Would like to can the medley raw probably with pressure because I don't want vinegar or extra salt. Guess I could use 1 tsp canning salt per quart. Don't know how long to pressure or at what poundage.

MsgID: 206035
Shared by: Alice-Missouri
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Fresh Garden Medley - how to can?
  Alice-Missouri
2 Recipe: Canning Tomatoes and Zucchini
  Linda Lou,WA
3 Recipe(tried): Fresh Garden Medley - how to can
  KillerDu - Idaho
ADVERTISEMENT
Random Recipes
  • Machine Shed Dill Carrots
  • MACHINE SHED DILL CARROTS 1 lb. sliced or whole baby carrots 1 cup chicken broth 3 Tbsp. sugar 1 tsp. dill weed 1/4 tsp. salt Dash of white pepper 2 Tbsp. heavy cream 1 tsp. cornstarch 1 tsp. water Simmer carrots in...
  • Cheese Bread for Bread Makers
  • CHEESE BREAD FOR BREAD MAKERS 7 oz water (210 ml) 1 egg 1 3/4 cups bread flour 1/4 cup all-purpose flour 2 tbsp nonfat dry milk powder 2 tbsp sugar 1 tsp salt 2 tbsp butter 1/2 cup shredded Swiss cheese (2 oz)...
  • Spinach in Sour Cream (Sealtest, 1940)
  • SPINACH IN SOUR CREAM 2 pounds spinach 1 cup thick sour cream, divided use Salt and pepper Cut off the spinach roots, remove any wilted leaves and tough stems and wash thoroughly. Cook in a small quantity of boiling ...
  • Rice Krispies and Marshmallows Crispy Candy - 1950
  • RICE KRISPIES AND MARSHMALLOWS "CRISPY CANDY" - 1950 1/4 cup butter 1/2 pound marshmallows (about 2 1/2 dozen) 1/2 teaspoon vanilla flavoring 5 cups Kellogg's Rice Krispies Cook butter and marshmallows over boiling w...
  • Strawberry Trifle (using angel food cake)
  • STRAWBERRY TRIFLE 1 (3 to 4-ounce) package vanilla instant pudding and pie filling mix 1 (8 ounce) carton (1 cup) Land O Lakes Sour Cream (Regular, Light or NoFat) 1 cup milk 1 teaspoon grated orange peel 2 cups (1 pi...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Fresh Garden Medley - how to can?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!