Camper Canning

Zucchini Bread & Butter Pickles

Just because we are living in the RV, does not mean we need to stop doing what we used to do.  
In my case, not learning new things.  I always wanted to learn how to can fruits and veggies.  
Why should I not learn camping canning while living in my 30’ish travel trailer?  Let’s see how this works out.
Honestly, this works out perfectly.  One caveat: Be Sure You Have Plenty of Fuel for Cooking!
This recipe comes from The Old Farmer’s Almanac (Since 1792).  Was looking online for something to do with the pounds of zucchini that just appeared out of thin air. PLUS, Sparky has a request for some Bread & Butter Pickles.
So, VOILA! Let’s do both at once! Here is the recipe for what is marinating as I type.  
Will process the filled jars in the hot water bath in about two hours.  This one is super easy for the newbies to canning!  PLUS it is rated 3.8/5 with 13 votes.  This will be delish!
From “Even pickle devotees will be fooled into thinking you’ve used cucumbers.”



1 quart unpeeled, thinly sliced, small fresh zucchini
2 small to medium onions, thinly sliced
2 cloves garlic, sliced
1/4 cup salt
1-1/4 cups cider vinegar
1-1/4 cups sugar
1 teaspoon celery seed
2 teaspoons mustard seed
1/2 teaspoon turmeric


  1. Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours.
  2. Drain, rinse in fresh cold water, and drain again.
  3. In the meantime, combine the remaining ingredients in a large pot and boil 5 minutes.
  4. Add the vegetables, remove the pot from heat, and let stand 3 hours.
  5. Return the pot to a boil and simmer 5 minutes.
  6. Pack pickles into sterilized jars and process 10 minutes in boiling water.

The Recipe can also be found by Clicking Here.

Not Just Another Pumpkin Pie Recipe

Egg-Free and Egg versions

Pumpkin Pie Squares Recipe

Now that the weather is turning a little cooler, our cravings are starting to change. Pumpkin pie is near the top of the list right now. These bars were great! Perfect for your autumn camping trip or visiting friends next to a campfire. Be sure to read the instructions – I highly recommend making these pumpkin pie squares in advance so they have time to chill in the refrigerator and solidify.


1 can (15.5 oz.) solid pack pumpkin
½ cup half and half
1 cup whole milk

6 Tablespoons water
3 teaspoons water
6 teaspoons baking powder
(Or you can use 3 eggs)

1½ cups sugar
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla
½ tsp. salt


1 package Yellow Cake Mix
1 cup melted butter


1 cup chopped pecans
2/3 cup pure maple syrup
½ cup flour
¼ cup butter, melted
Preheat oven to 350°F. Line a 13 x 9-inch pan with parchment paper OR grease and flour the pan. (If you have never used parchment paper, I highly recommend you give it a shot. The few dollars has been worth it.)

In a bowl, combine the ingredients for the bottom layer. Stir until blended. Pour this into your prepared pan.

Sprinkle the dry cake mix over the pumpkin mixture, evenly.
Next, drizzle the melted butter all over the dry cake mix.

Bake 25 minutes; remove from oven and sprinkle with chopped pecan mixture.
Tightly seal with aluminum foil and bake an additional 25 minutes.

Cool completely-I recommend letting it chill in refrigerator overnight. To serve, cut into squares. Enjoy!

Adapted from