*  Exported from  MasterCook  *
 
                     PICKLED BREAD-AND-BUTTER ZUCCHINI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       c            Fresh zucchini, sliced
    4       c            Onions, thinly sliced
      1/2   c            Canning or pickling salt
    4       c            White vinegar (5%)
    2       c            Sugar
    4       tb           Mustard seed
    2       tb           Celery seed
    2       ts           Ground turmeric
 
   Yield: About 8 to 9 pints
   
   Procedure: Cover zucchini and onion slices with 1 inch
   of water and salt. Let stand 2 hours and drain
   thoroughly. Combine vinegar, sugar, and spices. Bring
   to a boil and add zucchini and onions. Simmer 5
   minutes and fill jars with mixture and pickling
   solution, leaving 1/2-inch headspace. Adjust lids and
   process according to the recommendations in Table 1 or
   use low-temperature pasteurization treatment. (For
   more information see “Low-Temperature Pasteurization
   Treatment”.)
   
   Table 1. Recommended process time for Pickled Bread
   and Butter Zucchini in a boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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