Tomato and Zucchini Mix
(Makes 3 pints)
1 quart chopped tomatoes ½ c. vinegar or lemon juice
1 quart chopped zucchini or eggplant 1 or 2 cloves garlic
½ cup chopped onion 2 tsp. of salt
Oregano or basil to taste
1. Combine all ingredients in saucepan. Cook until zucchini is tender and tomatoes have made a sauce.
2. With a slotted spoon, fill clean, hot jars to ½ inch of rim.
3. Add cooking liquid to cover, leaving ½ inch headspace.
4. Wipe rim of jar with clean cloth. Adjust lids and rings. Seal.
5. Process for 25 minutes in simmering (170 to 190) hot water bath. Use a thermometer to make sure you are not processing at too high of a heat.
Sources:
Home Freezing of Vegetables, Leaflet 2724, University of California
Safe Methods for Preparing Pickles, Relishes and Chutneys, Leaflet 4080, University of California
Home Canning Tomatoes in California, University of California Cooperative Extension