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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From Libbie's little black book . She has alot of canning recipes that are a little different. Always check Ball canning book. No amount was given so I am guessing how many pints this makes. a question came up as to time , every other recipe has 75 minutes always go safe Ingredients:
8 cups zucchini, chopped into smallish pieces |
3 tomatoes, cut into smallish pieces |
1 onion, diced |
1 green pepper, diced |
2 garlic cloves, minced |
1 tablespoon salt, kosher |
2 tablespoons fines herbes |
1/4 teaspoon pepper |
2 cups water |
11 cups eggplants, cut into smallish pieces |
Directions:
1. Boil zucchini, tomatoes, onion, green pepper, garlic, salt, fiines herbes, pepper, and water for 5 minutes; put in eggplant last so it doesn't discolor.
2. Pack into clean hot pint jars.
3. Process 40 minutes at 10 lbs pressure.( other recipes have 75 minutes go with that ).
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