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Vegan • Gluten free • Serves 28

Produce

1 3/4 tbsp Basil
7 Garlic cloves
3 1/2 Onions, large
1 3/4 tbsp Oregano
3 1/2 tbsp Parsley
1 3/4 tsp Rosemary
7/8 tsp Summer savory
43 3/4 Tomatoes

Condiments

3 1/2 tbsp Lemon juice

Baking & Spices

1 3/4 tsp Celery seed
1 3/4 tsp Pepper, cracked
3 1/2 tsp Salt
1 3/4 tbsp Sugar

Oils & Vinegars

5 1/4 tbsp Olive oil

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  • Linda Truelove

    When you get to site you can type in canning at top and comes up with 265 recipes for canning.

  • Franceska Counts

    I am preparing to can this for this week or next. I saw that you process @ 11 pounds pressure for 75 minutes. How do you do 11 lbs? I have 5lb 10lb 15lb pressure weights.

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FINALLY!!! a way to preserve all that squash and zuccini!!!! I'm so doing this!!!

  • Wendy Walsh

    I tried this. It does work. The squash makes a fantastic casserole but that's about the only use I've found for it. Will do again next year.

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