How do you make zucchini pickle spears? Those sound good and would help so zucchini does not go to waste. Also gals, how do you manage to make sure you get a good seal? I have not used the pressure canner very much so not experienced with it, but my water bath system seems lately that my seal is not real strong and I cook it the recommended amount of time and give it an extra five minutes. Not sure what I am doing wrong and I use Kerr.
Originally Posted by
ShowMama
I love to can. A couple of weeks ago my daughter and I canned 84 jars of tomatoes with jalapenos, 7 jars of tomatoes and okra, 13 jars of pickled yellow squash, and 7 jars of zucchini pickle spears......all in one day. With two canners on her stove going at the same time, we started around 8:00 a.m. and the last canner came off around 6:15 p.m. That stove was going full blast all day long and it was awful hot in that kitchen, but it was so rewarding to have all those jars lined up on the counter at the end of the day.