QandA: Preserving zucchini and Removing bands from jars

Preserving zucchini

With zucchini season right around the corner, I was wondering the best way to preserve zucchini. In the past, for breads, cakes, etc. I have just shredded it and frozen it, but when I thaw it out it is watery. I just drain off the water and use it. Is there a better way? How about sliced zucchini for soups, casseroles and such? Do I just slice it and freeze it?

Amy Arthur
Mineral Point, Wisconsin

Zucchini freezes quite well, as you know. It also dehydrates well and you can rehydrate it to use in baking or recipes. I also can it in mixed vegetable recipes and it works out well if I don’t over-do the amount in the mix. Blanch your sliced zucchini for 3 minutes before freezing, then quickly cool it in cold water to prevent it from softening. Then drain and pack into freezer containers. Remember that zucchini and other summer squash also make great pickles! My zucchini bread and butter pickles are great and no one can tell they’re eating squash! — Jackie

Removing bands from jars

When I can items from fruit to meat I always take the screw bands off the next day. This keeps my bands from rusting — is this safe to do? I also stack the jars on top of each other — is this ok also?

Jacqueline Wieser
Sidney, Nebraska

You should take the bands off and wash the jars, if they need it, before storage. It helps keep the lids from rusting, as well as the rings. I stack some of my jars on top of each other, and have never had trouble, but it’s really not recommended. I only stack two layers, not higher, and only stack pints on top of quarts and half-pints on top of pints. — Jackie