Zuchinie(sp) and Squash way too much

Discussion in 'Gardening & Plant Propagation' started by Unregistered-1427815803, Jun 1, 2004.

  1. Hi all,

    I've got too many of these right now and looking for a good way to store them.

    Would canning or freezing be an option?

    Thanks

    Dave
     
  2. uncle Will in In.

    uncle Will in In. Well-Known Member Supporter

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    What most people do is take them to church and put some in every car that isn't locked. The ones that are locked got loaded up last year.
     

  3. shepmom

    shepmom Well-Known Member

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    :haha: :haha: :haha:

    Thanks for a good laugh.
     
  4. shepmom

    shepmom Well-Known Member

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    Dave, both options are ok. Freezing would be easier, if you have the space.
    Chadwick's book, _The Busy Person's Guide to Preserving Food_ recommends freezing as the better preserver option. If you get tired putting it away you can alway opt for Uncle Will's solution. :p
     
  5. Melissa

    Melissa member

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    I used small, thin sliced zucchini and yellow squash to make pickles last year. You can use any pickle recipe, just substituting the squash for cucumbers. I actually liked them better, as they stayed firmer and crispier. I also use zucchini to make relish, just shred it and follow the normal recipe.

    I freeze grated and chunked zucchini and squash for casseroles, stir-fry's, soups and breads. I have froze slices to fry, but don't thaw first when cooking, just take them out of the frezer, coat with your crumb mixture and then fry them.
     
  6. southerngurl

    southerngurl le person Supporter

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    Chop them up and freeze them. Then when you fry potatoes, just toss some in with.Yummy. Also freeze them sliced for frying on their own.
     
  7. Kathy in MD

    Kathy in MD Well-Known Member Supporter

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    Yellow Squash can be cubed mixed with chopped onion steamed until tender then frozen. To cook: place frozen in saucepan heat slowly until heated.

    Zucchini can be grated in small amounts and added to soups, stews or chilis.
    My favorite is Mock Crabcakes which can be fried and frozen for future use.
     
  8. Cyngbaeld

    Cyngbaeld In Remembrance Supporter

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    They dry really well. Then keep them handy in a plastic bag to throw in spaghetti sauce, stews, etc. Dried squash makes a great stretcher for all sorts of dishes. You can dry extra cukes too and mix in with your dry squash.
     
  9. Thanks for all the replys...

    One of my favority ways to cook either and keep it simple is just to cut them in half length wise rake it with a fork put some provolone(sp) cheese on top and put on the grill.

    Where can I get the ball book for canning? I've canned with pickles with the water bath method but haven't ever pressure cooked a non acid canning mixture.

    Thanks again...

    Dave
     
  10. You can order it from Ball.
    And don't u know it I can't find the url. :p
    I ordered the book along with some canning supplies from Goodman's in FL. http://www.goodmans.net/dept.asp?d=530&p=1

    Shepmom
    not logged in
     
  11. foxpawz

    foxpawz Well-Known Member

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    I can hardly wait for the zuchinnis to start. I make zuchinni marmalade. It is so good.
     
  12. thequeensblessing

    thequeensblessing Well-Known Member

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    I too can hardly wait for our zucchini to start coming in. I plant a few bushes for fresh eating and I also dry and freeze some. Then, I plant a couple of bushes just for zucchini relish. I have a recipe for a very sweet/spicy zucchini relish recipe that everyone in my family LOVES. I even give away a few jars with Christmas baskets during the holidays. I've had people come back and ask for more! I like it because it goes with everything, salads, sandwiches, hot dogs, hamburgers, etc. Also, you can use those huge zucchini that you find you've left on the vine too long cuz ya didn't know what in the world to do with the bounty! I'll post the recipe on the cooking board later today. I have to dig it up from my file.
     
  13. sweetbabyjane

    sweetbabyjane Well-Known Member Supporter

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    Hey Dave,
    The address and price for the Ball book can be found on the top flap of any box of Ball lids or on the side of some boxes. I'm talking about the big box that has the rings and the lids in it. Just go to any store that sells canning materials.

    SBJ
     
  14. Kathy, I have got to have your recipe for Mock Crabcakes!

    My mouth is already watering!
     
  15. Cara

    Cara Well-Known Member

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    How about in egg foo young instead of bean sprouts?

    I have one little squash that is about 4" long...the earliest yet!
     
  16. Bailey

    Bailey Well-Known Member

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    I am going to do this! I just put up some bread and butter pickles and now I can't wait to make pickles with zucchini. I love the relish with zucchini.

    Also, my hubby can't stand lettuce (strange, I know), so I grate zucchini and put it on things like tostados and tacos and anything else that you might add lettuce. He loves it that way.
     
  17. Bailey

    Bailey Well-Known Member

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    Have you posted the recipe yet? It sounds like something I would really love.
    Thanks!
     
  18. Kathy in MD

    Kathy in MD Well-Known Member Supporter

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    Hey unregistered here is recipe:


    ZUCCHINI CRABCAKES

    6 cups grated zucchini
    1 cup flavored breadcrumbs
    6 slices of bread
    ¼ cup mayonnaise
    1 TBSP Old Bay seasoning

    Mix ingredients together and form into cakes.
    Deep fry until brown.

    Depending upon how much water the zucchini has in them
    warrants how much bread I use. Sometimes if they are really
    messy I squeeze out the liquid. Make sure the oil is hot before
    adding the cakes. Sometimes they might fall apart in the pan.
    This is a recipe you have to get a feel for to get good results, but it
    Is so well worth it. I freeze them for winter usage. To prepare
    Just heat in oven.


    Hey Bailey in case queensblessings does not post her recipe here is mine:

    ZUCCHINI RELISH

    4 qts. minced zucchini
    1 cup pickling salt
    6 cups minced onions
    1 cup diced celery
    2 green peppers, diced
    2 red peppers, diced
    2 tea turmeric
    1 TBS dry mustard
    3 TBS celery seed
    2 tea prepared horseradish
    ½ tea black pepper
    2 cups brown sugar
    2 cups white sugar
    5 cups white vinegar
    3 TBS cornstarch

    Combine zucchini with salt and other vegetables. Allow to stand overnight. Drain; rinse and drain again. Force out as much liquid as possible.
    In a large pot, combine remaining ingredients; add the vegetables and bring to a rolling boil, Reduce heat and boil gently for 20 minutes. Ladle into jars. Process in a boiling-water bath for 15 minutes.
     
  19. Bailey

    Bailey Well-Known Member

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    Kathy in MD: What an interesting addition of the horseradish in that relish. I know I will like that! Thank-you! Thank-you! I can see a dab of that relish on top of the zucchini crab cakes....mmm..mmm... :D
     
  20. mvfarms91

    mvfarms91 Well-Known Member

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    Just out of curiosity where are you that you would have too many already???

    Susie