Jul
09
    
Posted (Lori) in News
Posted (Lori) in News

If you have more summer squash than you can manage, save some for the winter. Here are ways to preserve it without taking up too much space in your freezer:

1. Pulp it. Wash it, trim off the ends, cut into chunks and puree in a food processor or blender—not too fine, just pulse for a few seconds. Measure into one- to two-cup quantities, pack in ziplock bags, remove as much air as possible and freeze. You can use the pulp for zucchini breads or soups after the season. ADD A TAG TO THE BAG THAT SAYS WHAT IT IS, WHEN YOU PACKED AND THE QUANTITY. You think you’ll remember–trust me, you won’t.

2. Make and freeze a zucchini dip: from: http://food.visitphilly.com/zucchini-spread/

This time of year, home gardeners and CSA members alike are positively swimming in zucchini. Here’s a recipe that has the capacity to use up several pounds in a single swoop, freezes well and tastes great to boot. Serve it up at your next cocktail party or backyard bbq.

3 pounds zucchini, cut into a 1/2 inch cubes

3 tablespoons olive oil

1 tablespoon butter

5 garlic cloves, gently smashed

5-6 springs of thyme

1/2 teaspoon sea salt

4-5 turns of a pepper grinder

Place a large, heavy skillet over medium heat. Add olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pot.

Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste. The goal is to cook the liquid out of the zucchini and intensify the flavors without reducing it to total mush. If at any point, the zucchini starts to brown, add a splash of water (or white wine if you happen to have an open bottle) and reduce the heat a bit more.

Total cooking time should be right around an hour. Three pounds of zucchini typically yields around two cups of spread.

Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.

3. Make and freeze or can zucchini relish from http://www.simplebites.net/canning-week-zucchini-pepper-sweet-relish

Serves/Yield: 5 jars

Crunchy and sweet, this homemade relish is pure green gold, and the hot new condiment you need for your sandwiches and burgers.

Ingredients

  • 6 cups/890 g chopped green bell pepper (about 8 whole peppers)
  • 6 cups grated green & yellow zucchini (about 3 pounds zucchini)
  • 2-1/2 cups grated onion (about 2 large onions)
  • 4 cups/960 ml apple cider vinegar, divided
  • 2 cups/400 g granulated sugar
  • 2 Tablespoons sea salt
  • 2 Tablespoons mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon red pepper flakes

Instructions

1      Prepare a boiling water bath and 5 regular-mouth 1-pint/500 ml jars according to our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

2      Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups/480 ml of the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.

3      Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.

4      Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

5      When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.

4. SHRED IT on the coarsest holes of a box grater or with the shredding blade in a food processor. Pack into ziplock bags; MARK THE BAGS; you can use it in zucchini fritters in the winter.



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