Zucchini crops in our gardens usually produce greater than can be utilized as recent produce. What are you able to do with further zucchini? You may dehydrate or freeze zucchini, however it’s protected to can solely zucchini if it comprises further acidity as in pickled merchandise. Zucchini preservation procedures additionally apply to yellow summer time squash.
There are instructions for boiling zucchini slices and freezing them to be used as a vegetable meal. Nevertheless, zucchini comprises giant quantities of water.
Freezing causes water crystals to interrupt down cell partitions, leading to a watery product when thawed and heated. Frozen and thawed zucchini work greatest in baked merchandise.
To freeze zucchini, lower younger, tender, washed squash into ½-inch slices and blanch in water for 3 minutes or steam for 4-1/2 minutes (much less time for thinner slices).
Instantly cool in ice water and drain. If you’re working with a small quantity, you may gently wipe away extra moisture with a paper towel.
Bundle, leaving 1/2 inch headspace. Freezing the tray works properly to stop the items from sticking collectively and permits them to prepare dinner extra shortly.
To freeze grated zucchini for baking, steam them in small batches for 1 to 2 minutes till translucent. Pack measured quantities into containers, leaving 1/2 inch headspace.
Cool by inserting containers in chilly water. Seal and freeze. Whether it is liquid when thawed, discard the liquid earlier than utilizing the zucchini. Frozen grated zucchini with out blanching will proceed to endure enzyme adjustments and turn out to be powerful.
Dried zucchini slices present particular rewards when used as a dip rather than tacos or potato chips. To dry zucchini and different summer time squash, wash, trim, and lower them into 1/4-inch to three/8-inch slices.
Steam them for two to three minutes or boil them in water for 1-1/2 minutes. It is going to take 10 to 12 hours for the slices to dry within the dryer.
For added taste, the slices may be sprinkled with cinnamon, garlic powder, or seasoning salt, or dipped in barbecue sauce earlier than drying. Dried zucchini must be brittle.
Retailer in a tightly closed container for no multiple month. It may be saved for an extended interval within the fridge. Use it quickly after eradicating it from an hermetic container. Any moisture within the air will shortly be absorbed by the dried zucchini making it weak and fewer palatable.
Canning shouldn’t be passable for normal zucchini. Since zucchini is a low-acid meals, it must be processed in a strain cooker. Nevertheless, excessive temperatures within the strain cooker could trigger the water squash to disintegrate.
No processing instances have been specified for protected processing of any non-pickled summer time squash aside from one recipe for pressure-canned zucchini in tomatoes.
Including vinegar to zucchini and/or summer time squash makes them a extremely acidic meals appropriate for canning as pickles and relishes.
It’s usually troublesome to tell apart between these merchandise and people made with cucumber. Each the USDA and Ball Blue Guide have researched examined recipes for zucchini pickles and relishes.
Zucchini pickles are just like bread and butter pickles in that the sugar helps stabilize the feel in addition to offering taste. Zucchini is usually an ingredient in end-of-the-garden pickles or chow chow.
Folks have had issues with spoilage and meals poisoning when canning grated zucchini in pineapple juice to make imitation pineapple as a result of their recipe didn’t include sufficient acid.
Massive quantities of bottled lemon juice have to be added to make the combination acidic sufficient for protected canning.
It takes 1-1/2 cups of bottled lemon juice, 46 ounces of unsweetened canned pineapple juice, and three cups of sugar to 4 quarts of grated zucchini.
Baked zucchini merchandise freeze properly. Put together zucchini bread, muffins or cake. Cool, wrap tightly and freeze. As a result of zucchini provides a number of moisture to baked items, it freezes arduous and must be thawed earlier than serving.
When you’ve got questions on meals preservation, a house economist is obtainable to reply questions on Wednesdays from 10 a.m. to 2 p.m. Name 717-394-6851 or write Penn State Extension, Lancaster County, 1383 Arcadia Street, Room 140, Lancaster, PA 17601.