Tomato Wedges And Zucchini

Recipe Ingredients

6		Quartered peeled cored tomatoes - - (abt 14 lbs)
2		Sliced zucchini - (abt 2 1/2 lbs)
2		Onion rings - (abt 1 lb)
2 cups	474ml	Water
2 teaspoons	10ml	Basil
2 teaspoons	10ml	Oregano
1/2 teaspoon	2.5ml	Thyme

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot; bring mixture to a boil. Reduce heat and simmer 5 minutes. Pack hot vegetables into hot jars, leaving 1-inch headspace.

Carefully ladle hot cooking liquid over vegetables, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 40 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

This recipe yields about 6 pints.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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