Even with serving curried squash for dinner last night, we are falling woefully behind in our zucchini consumption. These
Anyway, I can either let them sit in the fridge until they go limp (ewww!) and I feel guilty, or I can find something to do with them. A million loaves of zucchini bread is out of the question, and my freezer gave up the ghost, so freezing is not an option either. The National Center for Home Food Preservation came to my rescue with this recipe:
- 4 qts cubed or shredded zucchini
- 46 oz canned unsweetened pineapple juice
- 1½ cups bottled lemon juice
- 3 cups sugar
Yield: About 8 to 9 pints
Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process. See Table 1 for recommended process time for using a boiling-water canner.
|Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||15 min||20||25|
Sounds easy enough. I'm going to use reconstituted frozen concentrate instead of the canned pineapple juice, as it was about half the price. Hopefully it is good. I've seen positive reviews on other sites, so I'm optimistic.
Anybody else have ideas on how to preserve zucchini?
I made zucchini dill pickles. I used parts of two recipes I found and came up with a tart garlic pickle. They are yummy. Bart wants me to make some more.ReplyDelete