Canned Zucchini Tongue Recipe
Author: Anna @ Northern Homestead
Serves: 8 cups
- 1 kg (6 cups) zucchini
- 1 kg (5 cups) tomatoes
- 1-2 sweet bell pepper(s)
- 1 - 3 hot pepper(s)
- 5-6 garlic cloves
- ⅔ cup 5% white vinegar (see note)
- ¼ cup vegetable oil (optional)
- ½ cup sugar
- 1 tablespoon pickling salt (or to taste)
- Cut the zucchini into long slices (about 1x3 inches).
- In a food processor or blender chop all other ingredients except the garlic.
- In a large pot bring the tomatoes, chopped garlic, peppers, sugar (if used), salt, and oil (if used) to a boil and cook for 8-10 minutes
- add zucchini and stir gently so as not to break the zucchini and cook for 20-30 minutes (till done to your liking)
- add vinegar, close the lid, and cook for another minute or two.
- Fill jars, wipe rims apply lids, and screw on bands
- Process in a water canner for 20 minutes
Recipe by Northern Homestead at https://northernhomestead.com/canned-zucchini-tongue-recipe/
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