Food preservation is getting to be a full time job around here. Praise God. We are giving our bounty away and we still can't out give God. I want to be a good steward and so was looking for ideas on how to use up all of this zuchinni. I've froze some, I've made bread and froze that, zuchinni jam is an option. I decided to try to can apple pie filling, substituting zuchinni for apple. I haven't tasted it yet and the jars had some trouble sealing for some reason, but here's the recipe:
Peel and slice zuchinni (apples). Fill quart jars. (This made six quarts for me.) Fill tightly.
4 1/2 cups sugar
1 cup cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 cups water
Cook syrup until thick and bubbly, add 3 Tbl. lemon juice. Pour over zuchinni in jars. Put on lids. Process 20 minutes in hot water bath. (I think a pressure canner might work better?)
I'm also looking at a mess of sunflower seeds. I save some for the birds, roast some and this year I thought I'd try and make sunblower butter. I love the stuff that I buy in the health food store. I found this recipe on the internet:
Using raw seeds, shell them by putting them in a cloth bag and punding them gently with the flat side of a hammer. Don't smash them, just crush them. When mostly crushed, pour them into cold water and stir a time or two to let the loosened hulls rise to the top. Skim these off and stir again, as many times as it takes.
When nothing but kernels are left, spread to dry.
Grind seeds in a food processor,(easiest) or a blender. If seeds seem dry and clumpy, add a little oil, about a quarter teaspoon at a time until you get the right consistency. Keep mixing until the butter is as smooth as you want it. You can add salt, salt will keep it better. Store in the refrigerator.
My seeds aren't quite done yet, but I'm anxious to try this.
Also, does anyone know how to roast ranch flavored sunflower seeds? Do you think it would work to soak them in Hidden Valley Mix before roasting?
Have a blessed day,
From Glory Farm