Combine the shallots, orange zest and juice, lime zest and juice, thyme, vinegar, salt, and olive oil in a large glass bowl and whisk together until frothy.
Add the mushrooms to the bowl and toss well.
Cover bowl with plastic food wrap and put in refrigerator for 1 to 2 hours; be sure to stir several times during the marinading time.
Transport to picnic in covered container. Serve at room temperature using cute spears or toothpicks.

Clean asparagus by snapping off the woody ends and washing.
Put whole asparagus in a steamer basket in 3 inches of water in large saucepan. Bring to a boil and cook for 5 minutes. Take the basket with asparagus out and immediately drop in ice water or run under very cold water; then dump onto rack to fully drain.
In a small glass bowl, put avocado, lime zest and juice, garlic, and salt and smash with a fork until well combined into a paste.
In a separate bowl, put the cooked rice and yogurt and mix together well.
To put together, start by heating the tortillas in a large dry skillet, about 10 to 15 seconds both sides.
As tortillas are heated, lay each on a plate, and spread mixtures over the center of each tortilla in this order: avocado, rice, cilantro, onion.
Fold the bottom up, then roll the tortilla closed lengthwise.
Serve immediately or if desired, refrigerate until needed. Just be sure to cover in plastic wrap and bring back to room temperature before serving.
Cut each bundle in half to serve.

In food processor, put half the black beans and all the remaining ingredients.
Use pulse setting on food processor and pulse processor until mixture gets sticky and holds together well, about 1/2 minute or a little more.
Put other half of black beans in processor and pulse until beans break up, but not smooth; about 6 or 7 times.
Let the mixture sit undisturbed at room temperature for about 15 to 20 minutes. The flavors will blend.
Preheat oven to 350 degrees.
Form burger shaped patties, using about 1/4 cup for each burger.
Heat skillet with a touch of non-stick cooking spray over medium heat.
Put patties in skillet and brown for 3 or 4 minutes, flip carefully, brown the second side for about 3 or 4 minutes.
Remove patties to baking sheet and put in preheated oven and bake at 350 degrees for 10 to 15 minutes.
Serve on hamburger buns with salsa, mustard, slices of sweet onions, or avocados.

6 cucumbers
2 green bell peppers
2 red bell peppers
3 onions
1/4 C of pickling salt
5 qts of cold water
3 C of sugar
2 C of cider vinegar
2 1/2 tsp celery seed
2 1/2 tsp mustard seed
1/2 tsp turmeric

How to Make It:

Peel the cucumbers, cut them in half lengthwise, remove the seeds and chop very fine to measure 6 C.
Remove the stems and seeds from the bell peppers and chop very fine, measuring out 3 C.
Peel the onions and chop very fine to measure 3 C.
Place the cucumbers, peppers and onions into a 5 qt. bowl and sprinkle with the salt.
Add enough cold water to completely cover the vegetables.
Let the covered vegetables stand at room temperature for 2 hours.
Run the vegetables under cold water to rinse and allow them to thoroughly drain.
Place the sugar, vinegar, celery and mustard seeds and turmeric into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring to dissolve the sugar.
Place the vegetables into the pot and return to a brisk boil.
Reduce the heat to medium high and cook the vegetables for 25 minutes or until the liquid has evaporated.
Prepare the canning jars and two piece caps as directed by the manufacturer.
Lightly compact the hot relish into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more relish if necessary to preserve the correct head space.
Wipe the jar rims and hand tighten the lids.
Process the relish in a water bath canner for 10 minutes from the point of boiling.
Cool in a draft free area and check the seals before storing.
Any jars that are not sealed correct should be refrigerated and used within 2 months.

Makes 7 half pints

There’s nothing like a good relish to liven up burgers, hot dogs or your favorite salads. Try adding a little of this relish to tuna salad, macaroni salad or even to salad dressing. Make your own Thousand Island dressing and add a little of this sweet delight to give it a special touch.
This relish is ready to eat as soon as it has been processed and cooled. Hold one back to try on your family that very night. You all will be happy you did.

Preparation Time: approximately 30 minutes
Standing Time: approximately 2 hours
Cooking Time: approximately 25 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 51; Fat 0g; Saturated Fat 0g; Carbohydrates 13g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 499mg

18 lbs. of summer squash
2 gals of water
7 tsp canning salt

How to Make It:

Prepare the jars and lids according the manufacturer’s directions keeping them hot.
Pour the water into a 12 qt pot and place over high heat to bring it to a boil.
Cut the squash into 1 in cubes and gently place the cubes into the boiling water.
Return them to a boil and cook for 5 minutes or until just softened.
Loosely pack the squash into the jars using a canning funnel.
Add enough hot cooking liquid to maintain a 1/2 in headspace.
Release any air bubbles and add more liquid if necessary to maintain the correct headspace.
Wipe the jar rims and tighten the lids by hand.
Place the jars into the pressure canner and process at 10 lbs of pressure for 40 minutes.
Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes.
Carefully remove the jars and place in a draft free area to cool.
Check the seals before storing and use any jars that must be refrigerated within 2 weeks.
Boil the squash for 10 minutes before eating or tasting.

Makes 7 quarts

There is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.

Preparation Time: approximately 15 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 28; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 3g; Protein 2g; Cholesterol 0mg; Sodium 294mg

25 lbs. freshwater fish
12 tsp canning salt

How to Make It:

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.
Keep the jars and lids hot while filling.
Remove the entrails, scales, head, tail and fins off the fish.
Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.
Place the fish inside out into the jars and sprinkle 1 tsp of salt into each jar.
Wipe the jar rims clean and tighten the lids with your hand.
Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.
Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.
Carefully remove the jars and cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly using within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 12 pints

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using your fish. Always follow a fish can recipe exactly and use care when packing and processing your fish because fish are very delicate and can fall apart or go bad very easily.

Preparation Time: approximately 1 hour
Processing Time: approximately 1 hour 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 50 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg

12 lbs. whole tomatoes
Bottled lemon juice
Canning salt
Boiling water

How to Make It:

Follow the manufacturer’s directions for preparing your jars and two piece lids.
Wash and peal the tomatoes and cut any large ones in half or in quarters.
Fill the jars with the tomatoes then press them down to release their juices.
Add 2 tbsp of lemon juice and 1 tsp of salt to each jar.
If the tomatoes didn’t produce enough juice to maintain a 1/2 inch headspace add enough boiling water to allow for the necessary headspace.
Release any air bubbles and add more tomatoes and water to achieve the correct headspace.
Wipe the rims and seal the jars.
Process the tomatoes in a water bath canner for 45 minutes from the point of boiling.
Allow the jars to cool in a draft free area and then check the seals.

Makes 4 quarts

Anyone who has a garden knows that tomatoes multiply quickly in the summer. This is a great way to savor those tomatoes during the long winter months. Use them in all your favorite soup, casserole or pasta recipes. Adding lemon juice will increase the acidity level of the tomatoes. This ensure a nice fresh tomato taste every time.

Preparation Time: approximately 15 minutes
Processing Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per 1/2 C serving)
Calories 44; Fat 1g; Saturated Fat 0g; Carbohydrates 10g; Fiber 2g; Protein 2g; Cholesterol 0mg; Sodium 19mg

3 1/2 C of apple cider
8 large sweet apples, peeled, cored and sliced
1 1/2 C of sugar
1/4 tsp pickling salt
3/4 tsp ground cinnamon
1 (3 in.) cinnamon stick

How to Make It:

Pour the cider into a 5 qt. pot, place of high heat and bring to a boil.
Reduce the heat to medium, add the apple slices and simmer for 45 minutes.
Stir the fruit every 10 minutes or so to keep it from sticking to the bottom of the pan.
Add the remaining ingredient and reduce the heat to medium low.
Simmer the mixture, stirring intermittently, for 25 minutes or until the sauce thickens to the consistency of applesauce.
Remove the cinnamon stick and throw it away.
Prepare the canning jars and two piece lids according the manufacturer’s instructions keeping them hot.
Spoon the fruit into the jars leaving a 1/4 inch head space.
Release any air bubbles and add more fruit if necessary to retain the correct head space.
Process the jars in a water bath for 15 minutes from the point of boiling.
Cool in a draft free area the check to be sure all the lids sealed correctly.
Any jars that did not seal correctly can be refrigerated and used within two months.

6 half pints

Yummy apple butter there’s nothing like it when it comes to topping our toast on a chilly fall morning. When canning, always stick to the recipe. Experimenting with different ingredient amounts or adding extra ingredients will only cause you food safety problems. Different adjustments can change the acid or pH levels causing your canned goods to spoil. Always complete the process from start to finish without any interruptions. Interruptions can cause low-grade quality and make for an unsafe product.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 1 hour 45 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 23; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 7mg

12 lbs of carrots, peeled and tops removed
3 tsp canning salt

How to Make It:

Prepare the canning jars according the manufacturer’s instructions and keep them hot.
Dice the cleaned carrots trying to keep all them as close to the same size as possible.
Place the carrots into a 12 qt. pot and cover them with water.
Place the pot over high heat and bring the water to a boil.
Reduce the heat to medium and simmer for 5 minutes or until tender on the outside but still firm in the middle.
Fill each jar with the hot carrots and with enough of cooking liquid to leave a 1 in headspace.
Add 1/2 tsp of salt to each jar and release the air bubbles.
Add more carrots and liquid if necessary to retain the recommended headspace.
Wipe the rims and seal the jars.
Place the jars in the pressure canner and bring the pressure to 10 lbs.
Process the jars for 25 minutes then allow the pressure to drop to 0.
Let the carrots stand in the unopened canner for 10 minutes.
Carefully remove and cool in a draft free area then check the seals.
Boil your carrots for 10 minutes before eating or tasting.

Makes 6 pints

Use carrots that are 1 to 1 1/2 in diameter for best results. Canned carrots will retain their sweet flavor and the texture will be perfect for any dish you use them in. To check the seals to ensure the jars have sealed correctly wait until the jars have cooled completely which can take up to 24 hours. Push the center of lid and if it doesn’t indent the jar has sealed correctly. If the lid does indent after applying pressure then the seal did not take and you need to refrigerate the jar. Most unsealed canned foods will stay fresh when chilled for up to 2 weeks. Always refer to your recipe for the period of time the food will remain safe to eat. These carrots may also be sliced in 1/4 in slices before canning if you prefer.

Preparation Time: approximately 15 minutes
Processing Time: approximately 25 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 94; Fat 0g; Saturated Fat 0g; Carbohydrates 22g; Fiber 7g; Protein 2g; Cholesterol 0mg; Sodium 424mg

6 lbs. zucchini, sliced thin
2 C onions, sliced thin
1/2 C of pickling salt
2 C of sugar
2 qts of ice water
2 qts of distilled white vinegar
1/4 C of whole mustard seed
1/4 C of celery seed
1 tsp turmeric

How to Make It:

Place the zucchini and onions into a 12 qt. nonreactive pot and sprinkle evenly with the salt.
Pour the ice water over the vegetables and stir once.
Cover the pan and let the veggies stand at room temperature for 3 hours.
Dump the veggies into a colander, rinse well and drain.
Roll the vegetables in a dry kitchen towel to dry them.
Prepare the jars and lids as directed by the manufacturer.
Combine the sugar, vinegar, mustard and celery seeds and the turmeric in a nonreactive pot.
Place the pot over high heat and stirring constantly bring to a brisk boil.
Add the vegetables and return the mixture to a boil.
Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.
Release the air bubbles and add more pickles and water to retain the correct head space.
Wipe the rims, seal the jars and place in a water bath canner.
Process the pickles from the point of boiling for 10 minutes.
Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.

Makes 12 pints

These sweet yet slightly tart pickles will be a hit when you serve them. It’s a great way to use up the over abundance of zucchini we all seem to have in our gardens. Use zucchini that is about the size of cucumbers and try to use them on the day they are picked for best results.

Preparation Time: approximately 30 minutes
Standing Time: approximately 3 hours
Cooking Time: approximately 5 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 3 hours 45 minutes

Nutritional Information: (approximate values per 2 oz. serving)
Calories 22; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 116mg