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Canning vegetables - 2 recipes

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Top rated Canning vegetables recipes

By

Combine cucumbers and peppers and onions in a large non-metalic pot and mix in salt and ice cubes

  • 10 cups thinly sliced unpeeled cucumbers
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 3 large white onions thinly sliced
  • 1/3 cup pickling salt(coarse salt)
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  • 3 cups white vinegar
  • 4 cups white sugar
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By

CANNING recipe

  • 1 green pepper
  • 1 red pepper
  • 1 onion
  • 1 can tomatoes with herbs and spices
  • 6 squirts of hot sauce
  • 1 tomato paste
  • 1 squirt vinegar
  • sprinkle of sugar
  • shake of salt
2.8/5 (4 Votes)

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