WebLow Carb Zucchini Bake Step Away From The Carbs shredded cheddar cheese, black pepper, olive oil, butter, sour cream and 5 more Low-Carb Zucchini Chicken Enchiladas SoFabFood shredded …
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WebCombine all of the ingredients in a medium saucepan. Bring to the boil then turn down to a gentle simmer. Simmer on the stove top for about 45 minutes. Allow to cool before …
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Boil or steam the zucchini for 2-3 minutes. Pack the hot zucchini into the canning jars (pint or quart.) Leave a 1 inch head space. For pint jars, add 1/2 teaspoon of salt, for quart jars you will add 1 teaspoon. Adding the salt is optional. Ladle boiling water over the vegetables, leaving an inch of headspace.
Add the chopped zucchini, peppers, and onions to a large bowl. Sprinkle salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes and water and let stand for 2 hours. Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds.
It’s perfectly fine to make acidified recipes like zucchini pickles, zucchini relish, and even zucchini marmalade for water bath canning. The added acidity in these tested recipes means they’re safe for water bath canning.
To can zucchini, you will begin by preparing your canning jars, canning supplies and your pressure canner. Your jars should be clean and inspected for any chips or flaws prior to use. Place the jars in your canner and add 2-3 inches of water. Turn on your stove, so that the jars are nice and hot.