Preserving summer squash

Summer squash can be frozen, dried and pickled.

NOTE: Canning summer squash, including zucchini, is no longer recommended. There is uncertainty related to the determination of research-based processing times. These products also have a very poor quality when canned. Zucchini can be canned with tomatoes. A safe, tested recipe is included in this publication.

Freezing

Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Blanch in boiling water: 3 minutes. (Allow 1 gallon of water per pound of vegetables.) Cool immediately in ice water, drain and package in moisture/vapor-resistant freezer bags or containers. Seal and store at 0^oF. or below for best quality.

Grated or spiralized zucchini. Choose young tender zucchini. Wash and grate or spiralized. Blanch small quantities 1-2 minutes until translucent. Cool in ice water. Drain and package in small containers or freezer bags, removing as much air as possible. Seal and freeze.

Grated zucchini squash can be frozen unblanched for use in breads and muffins. Blanching is not necessary because spices will mask flavor changes.

If used in baking, thaw and drain off liquid before adding to recipe. Frozen spiralized zucchini can be added to soup or served with pesto or spaghetti sauce in place of noodles.

Drying

Wash, trim, and cut into ¼ inch slices. Steam blanch 2½ minutes or water blanch 30 seconds. Spread in a thin layer on drying trays. Dry to a brittle stage in dehydrator, oven or sun at 135-140^oF. Dried squash can be used in soups or casseroles. Dried squash can be ground and used as a seasoning.

Blanching is not necessary to make zucchini chips. Cut into ¼ inch slices and place on drying trays. If desired, slices can be sprinkled with seasoned salt or dipped in barbecue sauce before drying to make flavored “zucchini chips.” Serve them as a snack or with dips.

Bread & butter zucchini pickles

Yield 8-9 pints

• 16 cups fresh zucchini, sliced 4 Tbsp. mustard seed
• 4 cups onions, thinly sliced 2 tsp. ground turmeric
• ½ cup pickling or canning salt 2 Tbsp. celery seed
• 4 cups white or cider vinegar (5%)
• 2 cups sugar

1. Cover zucchini and onion slices with 1 inch of water and salt. Let stand for 2 hours, then drain thoroughly.
2. Combine vinegar, sugar, and spices. Bring brine to a boil. Add zucchini and onions, and simmer for 5 minutes.
3. Fill jars with mixture and pickling solution, leaving ½ inch headspace. Adjust lids.
4. Process in boiling water bath 10 minutes for pints and quarts.
   
   Adjust for elevation over 1,000 ft.

• 1,001-6,000 ft. - 15 minutes
• over 6,000 ft. - 20 minutes

5. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.

Summer squash relish

Yield About 5 pints or 10 half-pints

• 4 pounds fresh, firm yellow and/or zucchini summer squash
• ½ cup diced sweet onion (about 2.4 oz)
• 2 cups white or cider vinegar (5%)
• 2 ¼ cup white sugar
• 2 teaspoons celery seed
• 2 teaspoons turmeric
• 4 teaspoons mustard seeds

1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.
2. Rinse squash well, remove blossom and stem ends and shred in a food processor. Peel onions and remove root and stem ends. Rinse well and dice, or shred in a food processor.
3. Combine the remaining ingredients and bring to a boil. Add squash and onions carefully. Bring to a boil; boil gently for 5 minutes, stirring often.
4. Pack hot vegetables with liquid into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel. Apply and adjust prepared canning lids and rings.
5. Process in a boiling water canner ½ pints and pints 15 minutes.

Adjust for elevation over 1,000 ft.

• 1001-6000 ft. 20 minutes
• over 6000 ft. 25 minutes

6. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.

Pickling recipes from the National Center for Food Preservation

Canning

Tomatoes with zucchini

Quantity - An average of 12 pounds of tomatoes and 4 pounds of zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2½ pounds of zucchini is needed per canner load of 9 pints.

Procedure

1. Wash tomatoes and zucchini. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores and quarter.
2. Slice or cube zucchini. Bring tomatoes to a boil and simmer for 10 minutes. Add zucchini and boil gently for 5 minutes.
3. Fill jars with mixture, leaving 1 inch headspace. Add ½ tsp. salt per pint and 1 tsp. per quart, if desired.
4. Adjust lids.
5. Process in pressure canner at 240^oF -30 minutes (pints); 35 minutes (quarts).

• Adjust pressure for altitude:
• Dial gauge
• 0-2,000 ft, 11 lbs.
• 2,001-4,000 ft, 12 lbs.
• 4,001-6,000 ft. 13 lbs.
• 6,001 ft. and above - 14 lbs.

6. After processing, take canner off heat. Remove lid. Wait 10 minutes before removing jars. Let cool, undisturbed, 12 to 24 hours and check for seals.

Variation: You may add four or five pearl onions or two onion slices to each jar.

Zucchini pineapple