How Do You Freeze Zucchini?

Zuchinni is a small variety of summer squash. Summer and winter squash are divided into separate categories based on the time of year that they mature and the thickness of the skin. Summer squash has a thinner outer skin and ripens much earlier in the growing season than winter squash.

Technically, it is spelled as zucchini, but the word is often misspelled as zuchini or zucinni. The zucchini purchased in most grocery stores is dark green. When allowed to fully ripen green zucchini often turns yellow. However, there are some varieties of zucchini that are a pale green, yellow or multicolored at all stages of development. It is a myth that all yellow zucchini is overly ripe.

 

Freeze Zucchini as Slices

Regardless of the color, choose young squash that is free from blemishes and bruises.

1. Wash it and allow it to dry.
2. Slice it into 1/4 inch pieces.
3. Blanch it in boiling water or steam for 3 minutes. Blanching helps to preserve the quality of vegetables. If the zucchini are going to be fried or added to casseroles later, this step can be skipped, but the zucchini will stay fresher if they are blanched before being frozen.
4. Pack the zucchini into freezer safe bags, or containers.
5. Label the containers with the contents and date of freezing.

Unblanched zucchini will last four to six months in the freezer, while blanched zucchini will last ten to twelve months. Many bread recipes call for shredded zuchinni, if you commonly use it in shredded form, it can be shredded rather than sliced, before freezing. The steam method of blanching shredded zucchini works best. Zucchini frozen in slices can be added to casseroles and salads. It can be used much like fresh zucchini.

 

Freeze Zucchini as Pulp

1. Wash, peel and slice the zucchini into 1 inch or smaller pieces.
2. Boil the squash in a small amount of water until it becomes tender. Do not over cook it. The zucchini can also be baked in the oven.
3. Mash the zucchini with a potato masher or fork.
4. Place the mashed zucchini in a bowl and allow it to cool completely before freezing.
5. Spoon the zucchini pulp into freezer safe containers.
6. Label the containers with the contents and date of freezing.

Zucchini pulp, or puree, can be used in baked goods, such as bread and pie fillings much like pumpkin or sweet potato is used.

Zucchini, is one variety of summer squash. Other varieties include crookneck, straightneck and scallop. Of these varieties, zucchini is by far the most common summer squash. Zucchini can be used in any recipe calling for summer squash. Other methods of preserving zucchini include drying it and canning it as pickles or relish, just as a cucumber would be pickled.

Credits:

"Ball Blue Book of Preserving." Jarden Home Brands. 2005. Muncic, IN 47305.
Sliced zucchini photo: Dey, flickr.com/photos/dey/19424558/
Zucchini bread photo: Foodistablog, flickr.com/photos/foodista/3814237430/

How to Can Apples for Pies or Toppings

To can apples at home you will need canning jars, apples, and a water bath canner, or a large stockpot. If you do not have your own apple tree consider visiting a nearby orchard for wonderfully fresh and local apples. Planting an apple tree, or any fruit tree, is a worthwhile investment. Fruit trees cost very little and require minimal care after they are fully established. An apple tree can provide fruit for decades.

A common question asked by those learning to can apples at home is, "What kind of apples should I use?" The answer is that any apple can be used. Eating apples are usually larger and sweeter than cooking apples. The reason for the classification is that "cooking apples" are not as enjoyable to eat raw and are therefore, designated for cooking instead. That does not mean that an "eating apple," isn't perfectly fine to cook. Any variety of apple, or combination, can be used for canning. Apple varieties that are known for retaining their shape and texture after canning are Braeburn, Empire and Rome. The varieties of canning apples make very good pie fillings and canned apple rings.

 

Basic Recipe to Can Apples

• 9 pounds of apples
• 2 ½ cups Sugar
• 5 cups Water

Wash, core and peel the canning apples, then quarter them. As the apples are cut, they will need to be treated to prevent them from oxidation, or browning. Oxidation not only looks unsightly, the nutritional value of fruit is actually reduced as oxidation occurs. Treating the apples with “Fruit Fresh,” or similar product will work, but I prefer a more natural approach. A few teaspoons of lemon or lime juice added to water that covers the apples completely will prevent browning as you slice them. Prepare a syrup using 2 ½ cups of sugar to each 5 cups of water. Boil the syrup until it thickens to the desired thickness. Then gently simmer the apples in the syrup for 5 minutes. Pack the apples into canning jars and process them for 20 minutes. This recipe is a perfect way to can apples for baking in pies later, or as an added topping to baked goods.

 

Canning Tips to Ensure the Jars Seal

Leave at least ½ an inch of space at the top of each canning jar. Always use sterile lids and rings. They can be sterilized by boiling or placing them in a dishwasher with a high temperature rinse cycle. New lids and rings are the safest way to can apples and ensure a good seal. If there are any air bubbles in the jar, run a spatula around the outside of the canning jar to remove them before sealing the jar. A water bath canner is preferable for boiling the jars, as it holds the jars in place and prevents them from banging together. However, any large stockpot can be used to “process,” or boil water canned foods such as apples.

 

Apple Rings

• 10 pounds of apples
• 4 cups sugar
• 4 cups water

Wash the canning apples and remove the core. There is no need to peel them. Slice across the width of the apple to form ¼ inch rings. If you have a lot of apples, an electric deli slicer will make quick work of this project. Prepare a syrup of water and sugar. To prevent the apples from discoloring as they are cut, place a few teaspoons of lemon juice in the syrup mixture and drop each ring into it after slicing. Bring the apples and syrup to a boil and then reduce the heat to simmering for 40 minutes. Remove the apple rings from the syrup and layer them into the jars. The syrup can be simmered longer, if desired, to thicken it or poured over the apple rings immediately. Process pints for 15 minutes and quarts for 20 minutes.

 

Credits and Resources

• More Home Canning Recipes
• Fruit Canning Recipes
• Apple tree photo from http://www.wikimedia.org
• Photo of canning apples: Mill56, http://www.flickr.com
• "Ball Blue Book of Preserving." Jarden Home Brands. 2005. Muncic, IN 47305.