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Q and A: enough salt to float an egg and canning zucchini — 4 Comments

  1. Thanks Jackie,
    I will pass on the way to can the squash, that way dad can enjoy his fried squash and onions through the winter months. He is going to love that!
    Cinnamon pickles take 7 to 12? days to make, but ALL the kids ate them faster then they could eat M&Ms. So good! I was never any good at taking out the center seed area, so I sliced the cucumbers in half lengthwise (removed the seeds), and then in slices. The kids didn’t care what they looked liked. I’ve made gallons and gallons of zucchini bread and butter pickles, and I agree. You can’t tell any difference in texture or flavor. Delicious. We’ve had four terrible years for cucumbers, so zucchini is a great substitute.

  2. gen,
    Good idea! I also make several varieties of zucchini jam.

    Yes, you can use zucchini as cuke substitutes in all manner of pickles. I’ve made zucchini bread and butter pickles you couldn’t tell from regular cucumber ones.

    You could can the summer squash slices but I would wait to add fresh onions when you fry it. I would suggest raw packing squash slices then adding 1/2 tsp salt to each pint or 1 tsp to each quart. Leave 1/2″ of headspace. Pour boiling water over squash, leaving 1/2″ of headspace. Process jars at 10 pounds pressure for 25 minutes (pints) or 30 minutes (quarts). To fry, drain squash, lightly fry sliced onions in a frying pan then when nearly tender, add squash and continue frying until done.

  3. I grate, blanch, drain and freeze zucchini to use with a mirepoix in soups. The zucchini adds body and another veggie to the soup without an overwhelming flavor. It also can be used in muffins and quick breads.

  4. Sharon,
    I have had the most delicious jelly/jam made using zucchini and (dare I name the brand?) a box or two of Jello. My mother-in-law liked to make apricot jelly using zucchini. It gave it a nice crunch, and reminded me a lot of orange marmalade. There are several recipes online you might look at.
    you grate and freeze the zucchini in amounts used to make muffins or breads, that is also something we do with the largER fruits, not the giants.
    I would like to know if you could use zucchini, like cucumbers, to make cinnamon pickles that remind a person of spiced apple rings?
    My dad’s favorite summer side dish is sliced zucchini, yellow squash, and onions fried up in a skillet. I wonder if left slightly undercooked, a person could can that trio?
    Good luck!