Hubby helped me put the food up yesterday which made it much easier & fun. So we can now add to our list:
4 pints + 4 half-pints Apple butter
3 gallons Sliced peaches (frozen)
5 Quarts + 1 pint more pasta sauce
9 pints more enchilada sauce
Today I'm going to shred up the zucchini and put into freezer bags. I do this in 2 cup portions as that is the amount I use for soups, zucchini bread/muffins & for zucchini cornbread.
Zucchini cornbread (or could be called fritters)
1 c. corn meal
1/4 c. flour
1 level tsp. baking powder
1/2 tsp. soda
1 tbsp. sugar
1 tbsp. buttermilk
1 c. shredded squash (1 cup if fresh, 2 cups if frozen & squeeze all the water out that you can)
Mix dry ingredients real well. Add enough boiling water to make stiff dough. Add buttermilk and squash. Mix well. Drop by spoonfulls into a hot cast iron skillet with hot oil. Cook until golden on both sides.
This is great by itself or served along side a bowl of soup, red beans & rice, or beef tips & rice!