Greensburg Daily News, Greensburg, IN

Columns

August 7, 2013

Fall District Day, Achievement Night coming soon

First, I have some dates for you to put on your calendars.

August 22 is Fall District Day in Jackson County. Call the Extension office for details.

Now is also the time to nominate someone for Homemaker of the Year. This award will be given at our Achievement Night, which is Sept. 25 at First Baptist Church.

Registration is at 6 p.m. followed by dinner at 6:30 p.m. It will be hosted by the Hight Nabor club.

It is also time to get your Merit Award information in. Be sure it is in by Sept. 1.

Remember, all our Extension Homemaker events are open to anyone and if you are interested in joining, call the Extension Office at 812-663-8388 for details.

Well, it seems summer is getting close to the end. School is back in session and the State Fair is going on. Our weather seems to have helped the crops this year as well as our gardens. Those zucchini just keep coming. I always enjoy canning and freezing.

Here are a couple of recipes for using that zucchini:

Pina Colada Jam

6 c. sugar

6 c. shredded zucchini

1 8oz. can crushed pineapple,undrained

1/4 c. lime juice

2 3oz. pkg. pineapple gelatin

1 tsp. rum extract

combine sugar, zucchini, pineapple and lime juice in dutch oven. Bring to a boil. Boil for 10 min. stirring constantly. remove from the heat; stir in gelatin and extract until gelatin is dissolved. Pour into jars or freezer containers. Cool completely before covering. refrigerate for up to 3 weeks or freeze for up to 1 year.

My family really enjoyed this.

Zucchini Relish

2 c. chopped zucchini

1 c. chopped onion

1/2 c. chopped green pepper

1/2 c. chopped red pepper (sweet)

2 T. pickling salt

1 3/4 c. sugar

2 tsp. celery seed

1 tsp. whole mustard seed

1 c. vinegar.

Combine vegetables sprinkle with salt; cover with cold water. Let stand two hours. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large saucept. Bring to boil. Add vegetable ;simmer 10 min. Pack hot relish into hot jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process 10 minin a boiling-water canner. Makes two pints.

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