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Page 11 · column 5 of 6 · from the scan, no model involved
Drain vegeiaoies morougmy. Discard garlic. Combine sugar, spices, and vinegar in a saucepan; heat just to boiling. Add drained vegetables and heat 5 minutes. Pack hot mixture loosely into hot jars, leaving 1/4-inch headspace. Cover with hot liquid, leaving 1/4-inch headspace. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 10 minutes in a boiling bath water canner. Yield; about 7 pints. Sausage Zucchini Casserole (Beverly Massie) 1 pound sausage t 1 large onion 4 eggs, beaten 1 c. bisquick 1/2 c. parmesan cheese 2 T. chopped parsley - 11. oregano 1/81. pepper 1/81. garlic powder 1/4 c. oil 3 c. thinly sliced zucchini 1 c. grated cheddar cheese Brown sausage and half of onion, chopped fine. Put in bottom 9 x 13 greased casserole. In bowl mix eggs, bisquick, 1/2 onion, parmesan cheese,, parsley, oregano, pepper, garlic and oil. Stir together well and fold in zucchini. Spread on top of sausage. Top with cheese. Bake at 350 degrees F. 30-45 minutes.
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