3 Ways To Preserve Zucchinipreserve your summer bounty
Cube up your zucchini and freeze it! It’s easy to pull it out of the freezer and add to fall and winter casseroles.
Slice zucchini about a quarter inch thick. Lay slices in a single layer on a sheet pan and freeze. Once frozen toss the individually frozen slices into a gallon bag and return to freezer. When you want some zucchini mid-December it’s easy to shake out enough slices for 2 or 20 and saute!
Shred zucchini in a food processor or by hand, and place 2 cups (or whatever your recipe calls for) in a sandwich bags and freeze. When you’re ready to make zucchini bread for Christmas, pull out your pre-measured quantity and bake away!
There are a lot of great recipes out there including zucchini relish, zucchini bread jam, and even pickled zucchini. Explore your favorite canning books or scour the internet, you might just strike gold!
Place quarter inch thick zucchini slices or chunks in a food dehydrator. These dehydrated chunks make the perfect addition to soups and stews throughout the winter, and are easy to store in air tight containers on your counter or shelf. You can also ground dehydrated zucchini into a powder and use it as a natural thickening agent in soups and stews!
What are your favorite ways to preserve and use squash throughout the year?
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