Canned Zucchini Spread (Ikra) Recipe
Author: Anna @ Northern Homestead
Serves: 7 quarts
- 500 g (5 cups loosely filled) chopped onions
- 1000 g (8⅓ cup) chopped carrots
- 1000 g (6⅔ cup) chopped zucchini
- 2 celery sticks chopped
- 300 g (2½ cup) chopped bell peppers
- 2 chopped jalapeno peppers
- 900 g (5 cups loosely filled) chopped tomatoes
- 2 big garlic cloves
- Cilantro, Parsley, Dill
- 3 tablespoon salt (I used 1)
- 1 teaspoon black pepper
- 1 cup apple cider vinegar (I substitute with white vinegar)
- Oil to fry optional
- In a big saucepan saute (water saute or use a tablespoon of oil) the onions, carrots, garlic, celery and zucchini adding one after another.
- Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
- Add herbs and spices and cook for a few more minutes.
- Fill jars, wipe rims, apply lids, and screw on bands.
- Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes. Adjust for processing above 2,000 feet altitude.
Recipe by Northern Homestead at https://northernhomestead.com/canned-zucchini-spread-ikra-recipe/
3.5.3251