Tomato and Zucchini Tart

Recipe Maven's Musings:

I’ve stumbled upon a few facts as I learn to can that I think would be good to share. Of course, it might just be a reminder to those veteran home preservers out there!

In 1989, the USDA revamped it’s safety regulations regarding home preserving, as too many people were getting sick from home canned goods.

Low acid foods (red meats, seafood, poultry, milk and all fresh vegetables except for most tomatoes) need to be processed in a pressure canner.

Acid foods (fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters) can be processed in a boiling-water canner.

Steam canners (the ones where you put the jars upside down in the water bath and then steam circulates around them) are NOT safe.

Don’t use any recipes published before 1989, as some of them don’t follow the newer processing times and guidelines. Also, the USDA recommends never to revise or improvise recipes because it’s easy to throw the pH level off.

The library has several good, up to date books: The USDA’s Complete Guide to Canning (also available online), The Ball Blue Book, Preserving the Harvest (also has great info on freezing, drying and cold storage).

Happy Canning!

This Week's Recipe:
I’ve never tried the canned pizza dough. I make my own, but you could also try a boboli. This is a favorite for us this time of year.

Fresh Tomato and Zucchini Tart with Mozzarella and Basil
1 (10-ounce) can refrigerated pizza crust dough (can sprinkle with Italian seasoning if desired)
1 cup (1/8-inch-thick) diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4-inch-thick slices (about 1/2 pound)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh mozzarella cheese, sliced
1 teaspoon extra virgin olive oil
1/2 cup torn fresh basil leaves

Unroll dough onto lightly sprayed baking pan; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper and Ital. seasoning (if desired). Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).

Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.

Yield: 4 servings CALORIES 304(30% from fat); FAT 10.1g (sat 4.3g,mono 3.8g,poly 1.4g); PROTEIN 12.9g; CHOLESTEROL 22mg; CALCIUM 164mg; SODIUM 702mg; FIBER 2.5g; IRON 2.5mg; CARBOHYDRATE 40.1g Cooking Light Magazine, MAY 2003