canning zucchini
chan...@arrowweb.com
how do i can zucchini? is it similar to tomatoes?
pack them in and cook for 25 minutes in the jars?
how will they be when i go to use them months later?
thanks, amy (new to canning)
Nancy Dooley
I think you need a pressure canner to do zucchini - tomatoes have more
acid and therefore can be done in a water bath. Zucchini would be
more like green beans.
You could pickle them, though, and probably use a water bath.
Nancy.
"You're only young once, but you can be immature
forever."
Brian Mailman
Nancy Dooley wrote:
>
> On Wed, 25 Jun 1997 17:58:14 -0400, chan...@arrowweb.com wrote:
>
> >how do i can zucchini? is it similar to tomatoes?
> >pack them in and cook for 25 minutes in the jars?
> >
> >how will they be when i go to use them months later?
> >
> >thanks, amy (new to canning)
>
> I think you need a pressure canner to do zucchini - tomatoes have more
> acid and therefore can be done in a water bath. Zucchini would be
> more like green beans.
>
> You could pickle them, though, and probably use a water bath.
>
> Nancy.
Last year I had a lot of brine left over from pickling peaches (which
had a lot of brine leftover from bread-and-butter pickles!) so I chunked
up some zucchini, carrots, onions, garlic, string beans, red peppers to
make "Summer Salad."
B/
Melba's Jammin'
>how do i can zucchini? is it similar to tomatoes?
**Not even close.
>pack them in and cook for 25 minutes in the jars?
No. Do not.
* They must be pressure canned* unless you make a 'bread and butter' type
pickle ; then water bath processing as for pickles will take care of
them.
>
>how will they be when i go to use them months later?
Mushy, more than likely. PUTTING FOOD BY says this with their timetable
info for pressure canning succhini and summer squash (zucchini *is* a type
of summer squash....): "None of these are particularly good canned or
frozen, but you can do both... " (Maybe only one or two plants next year,
eh?) "-)
>thanks, amy (new to canning)
You're welcome. Amy, invest in a good basic canning guide such as the
Ball Blue Book, Putting Food By, the Sunset Canning and Freezing book,
Stocking Up, or the Kerr Canning book. Titles I've given may not be
exact. Blue Book is less than $5 I think, Sunset around $10.
--
Barb
Ellen Wickberg
About the texture of zucchini-- we have made nice textured pickles
from zucchini and water bathed them. We used a Bernardin recipe
adptation. If you would like it, email me. Also, as I recall, my
mother used to buy commercially canned zucchini and tomatoes. USDA
may well have a waterbath recipe for that, or a pressure canned one.
In that case the texture ( slightly mushy) might not be too bad.
Ellen
chan...@arrowweb.com wrote:
>how do i can zucchini? is it similar to tomatoes?
>pack them in and cook for 25 minutes in the jars?
>how will they be when i go to use them months later?
>thanks, amy (new to canning)
LuAnnMason
>
>how will they be when i go to use them months later?
>Mushy, more than likely. PUTTING FOOD BY says this with their timetable
info for pressure canning succhini and summer squash (zucchini *is* a type
of summer squash....): "None of these are particularly good canned or
frozen, but you can do both... " (Maybe only one or two plants next year,
eh?) "-)
If I could offer a suggestion? I agree that canned zucchini will probably
be pretty nasty, but freezing grated zucchini in say, 2 cup portions works
really well for zucchini breads, muffins, pancakes, etc. I mean, if it
turns out mushy, who cares? It's to add flavor and moisture to the baked
goods, so the texture doesn't make as much difference.
Hope this helps--
LuAnn
Alf Christophersen
luann...@aol.com (LuAnnMason) wrote:
>If I could offer a suggestion? I agree that canned zucchini will probably
>be pretty nasty, but freezing grated zucchini in say, 2 cup portions works
>really well for zucchini breads, muffins, pancakes, etc. I mean, if it
>turns out mushy, who cares? It's to add flavor and moisture to the baked
>goods, so the texture doesn't make as much difference.
Fry together lots of zucchini and tomatoes and freeze. Marvellous
sidedish to many things.
When I forget to pick the zucchini as small ones, I cut up zucchini in
slices and divides that in cubes, fry them in the frying pan, add some
sliced tomatoes, maybe some boiled tomatoes, add some jarlsberg cheese,
salt it lightly, add some black pepper, paprika powder, maybe some
tandori masala.
Another variety is Ratatouille Nicoise! There is a recipe in Time-Life
The Good Cook - Vegetables. You will also find many other recipes there
for zucchini and courgettes. They are fine also with monster-zucchinis
:-)
By the way, why be so dependent on a recipe?? Use your fantasy and
imagination!
Alf Christophersen
alf.chris...@basalmed.uio.no