Canned Zucchini Spread (Ikra) Recipe
 
 
Author:
Serves: 7 quarts
Ingredients
  • 500 g (5 cups loosely filled) chopped onions
  • 1000 g (8⅓ cups) chopped carrots
  • 1000 g (6⅔ cups) chopped zucchini
  • 2 celery sticks chopped
  • 300 g (2½ cups) chopped bell peppers
  • 2 chopped jalapeno peppers
  • 900 g (5 cups loosely filled) chopped tomatoes
  • 2 big garlic cloves
  • Cilantro, Parsley, Dill
  • 3 tablespoons salt
  • 1 teaspoon black pepper
  • ½ - 1 cup apple cider vinegar (Use 1 cup if processed in a water bath canner)
  • Oil to fry is optional
Instructions
  1. In a large saucepan, sauté (water-sauté or use a tablespoon of oil) the onions, carrots, garlic, celery, and zucchini, adding each in turn.
  2. Add peppers, tomatoes, and vinegar, and simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
  3. Add herbs and spices and cook for a few more minutes.
  4. Fill jars, leaving 1 inch (2.5 cm) of headspace. Wipe rims, apply lids, and screw on bands finger-tight.
  5. Place jars into the canner with hot water.
  6. Lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent.
  7. Continue heating on high to achieve pressure.
  8. Process at 11 pounds pressure for 25 minutes for pints and 30 minutes for quarts. Adjust for processing above 2,000 feet in altitude.
  9. Turn off the heat.
  10. Let pressure return to zero naturally. Wait 10 more minutes, then open the vent. remove lid.
  11. Wait 10 more minutes, then remove jars, cool, check seal, and store.
Recipe by Northern Homestead at https://northernhomestead.com/canned-zucchini-spread-ikra-recipe/