Canning summer squash
I was given a basket full of crookneck squash and most is large and dark yellow. Can I can this crookneck squash that has gotten overripe? I have pondered on the fact that it will most likely become mushy, but maybe I could use it later in casseroles? If so how do I need to do it?
Yes, you can home can overripe summer squash although it isn’t as nice as immature squash. Peel your squash, cut it into 1-inch chunks, removing the seeds. Pack the chunks raw into jars, leaving 1 inch of headspace. Add 1/2 tsp salt to pints and 1 tsp to quarts, if desired. Process pints for 25 minutes at 10 pounds pressure and quarts for 30 minutes. I often add spices such as onion, garlic, dried crushed medium hot peppers, etc. to this mix to give it added flavor. The spices do not affect processing time or pressure. If you live at an altitude above 1,000 feet, check out the directions on increasing your pressure to suit your altitude. These canned squash chunks are a good addition to casseroles and other mixed dishes. — Jackie
Using mashed zucchini
I recently read where someone peeled and seeded big zucchini, cooked it down and mashed it, then used it to cook with, like applesauce, replacing the oil in cooking. Have you done anything like this? I have several yellow and green squash and am going to do it today. Going to put it through a food mill to make it smooth after cooking. I’m thinking of making “apple” butter with it.
No, I haven’t done that to replace oil in cooking. Nor have I made apple butter with cooked pureed squash. Let us know how it goes. — Jackie
I am 3 hours into dehydrating my first batch of celery and I forgot to blanch them. Do I need to throw out this batch and start over? And how will I know when it is done?
No, you don’t have to throw it out; I never blanch my celery and it turns out great every time. You want it dry — crispy dry. If you blanch your celery, it’s supposed to be better but mine’s always great and I love skipping work when I can! — Jackie