Canning helps

Waterbath canning times for fall fruits:

Apples: hot pack -pints or quarts 30 min.
Applesauce: hotpack- pints-20 min quarts-30 min.
Peaches, Nectarines, Pears, Apricots:
hot pack: pints-30 min. quarts-35 min.
raw pack: pints-35 min. quarts- 40 min.

Apple and grape juice: hot pack: pints or quarts 10 min. 1/2 gallon jars- 15 minutes

Remove canner lid for the last 5 minutes to prevent juice from bubbling out from under the lid when you take it out of the water. Make sure water continues to boil during this time.

1/2 gallon jars are no longer suggested for use except for apple and grape juice. The extension service will not give times for anything else.

Remember: If you are canning salsa, use a suggested recipe from the Ball Blue Book or extension service if you want to water bath it. If you haven't had your favorite recipe checked with them, use a pressure canner. Any of your favorite recipes can be pressured using the time for the vegetable that takes the longest. If you use carrots, add 5 minutes to the typical peppers and onions time.

If you have other concerns, feel free to contact the USU Edxtension Service at: 801-399-8200 or go to their web site at: extension.usu.edu/foodpreservation

HAPPY CANNING!

Zucchini Apple bread

1 1/2 cups peeled, grated zucchini
2 apples, grated
2 eggs
2/3 cup oil
2 1/4 cups sugar
2 tsp vanilla

Combine and mix well; then add:

3 1/2 cups sifted flour
1 tsp soda
1 tsp salt
1 tsp baking powder
2 tsp cinnamon (opt)

Stir until well mixed.
Pour into 2 greased and floured bread pans. Bake at 325* for about 45-50 minutes or until center is just done. This is a moist cake-like bread.

Optional: 1 1/2 cup nuts or 1 cup raisins.

Hawaiian Bread (Moist Cake-Like)

3 eggs
2 cups sugar
2/3 cup oil
2 cups peeled, grated zucchini
2 tsp vanilla
1/3 cup crushed pineapple
1/2 cup coconut
3 1/2 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder

Cream eggs and sugar till smooth; add oil, zucchini, pineapple and vanilla: stir. Combine dry ingredients and stir in by hand. Pour into 2 greased and floured bread pans. Bake at 325* for about 45 minutes or till center is done.

glass pans make a lighter crust
1/2 cup nuts or raisins may be added

This makes a yummy french bread served with sliced bananas and topped with vanilla yogurt or whipped light cream!

Blackberry Syrup

6 1/2 cups of blackberry puree/juice
1 package pectin
4 cups sugar
1/2 cup Ultra Jel

Combine berry juice and pectin. Bring to boil. Combine sugar and Ultra Jel; add to berry juice. Bring to boil; boil 1 minute. Ladel into clean pint jars. Waterbath 15 minutes.