Zucchini Preservation Methods
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- Опубліковано 12 вер 2024
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Hey lady! I made pumpkin powder yesterday! I’ve learned so much from you and I truly appreciate all that you do to teach us to live more self sufficiently. 🥰
Your channel has saved me multiple times in not wasting garden produce. Thank you x1,000
I just made and canned delicious zucchini relish!!! We ❤️ this relish!!!
I pressure canned zuc chunks with marinara sauce and it turned out great.
I've also made zucchini gummies. You boil diced zucchini in fruit juice concentrate and then dehydrate. It turns out like fruit flavored gummy candy.
Greetings from New Zealand. Hi Heidi, been a long time since I commented on any of your videos.
I looooove bread-and-butter pickles, and I have always made them with zucchini, like my mother used to. I was really surprised when, a few years ago, I found out that bread-and-butter pickles are actually supposed to be made with cucumbers. Zucchini make FABULOUS bread-and-butter pickles, which is just as well, because cucumbers are generally pretty expensive here, and they are one of the things I have never had a lot of luck growing - lol.
Oooo... and for green tomatoes, you can't beat fermented green tomatoes. Fabulous just for eating, making salsa with, or serving on top of chilli with fermented jalapeños, sour cream, and grated cheese.
Im behind too. I may have to ripen tomatoes in the windows. I will leave them as long as i possibly can. Lots of peppers, tomatillos, eggplant blossoms and Englisher summer squash. Green beans have been replanted and just started producing. The problem with everything being so late (storms and grasshoppers) is that i need them to ripen on the vine for seed. Lost my greens but am replanting. If winter hold off I’ll have decent yields.
Side note: I lost my Yukon and Red Norlands to grasshoppers and dug up what spuds were there, but lost only a few Kenebec and the rest of the Kenebec are doing well. Its a good idea to have more than one variety of anything. I really learned this, this year. I hope for everyones success this year.
Thank you so much for this video. I was just “gifted” with some zucchini from my daughter and son-in-law yesterday and had time to watch your video. I had mentioned in a previous post that I was going to make pineapple zucchini, but this will help to preserve some of the others I received. I get my own from my garden, but these gifts are much bigger and thus need to be used in other forms. Love your videos. Keep up the good work. Take care.
Glad your still on UA-cam because rumble is confusing
Yeah, it can be and I am still only making a few cents a day on it. It is a bit disappointing in that area and also in the things it lacks.
I am fresh zucchini in smoothies too and it is so good. The powder is great too.
oh THANK YOU for more ideas with zucchini cuz I swear, I have it coming outta my ears this year! For anyone here needing a way to use zucchini? I picked my last bit of rhubarb and some I had in the freezer. I mixed it with a bunch of peaches and then added peeled, finely grated zucchini and added lemon juice and sugar. WOW guys!! It made the most delicious jam!!!! You could add cinnamon or other spices to your liking but Im absolutely shocked at how yummy this jam turned out!!
Just 2 days ago I bought the All American 21 quart canner at our Goodwill for $39 !!! It looks like it's only been used a few times. 🤗
Cool book I have same exact one.
Good morning Heidi. I truly enjoy learning about your food preservation methods.
We have had a great zucchini harvest this year so far! I've made 2 batches of muffins and yesterday I canned up a year's worth of zucchini sweet and spicy relish using our Hungarian hot wax peppers to offset the sweetness.
I didn't know that zucchini freezes well, I'm always scrambling to use it before it goes bad! Powdering is a wonderful idea too! Thank you!
I'll definitely be forwarding this video to my BF... My garden was a flop this year but she can really use these ideas... And hopefully I can too next year. Thank You Mrs Heidi 🙏 Kendra
I made pickle spears out of zucchini and it was excellent. Especially ground for relish.
I love to use zucchini as a relish . It is our favorite. You can make jams also. Thanks Heidi. 💖 Susan Hatch
All the time, God is good 😊😊🙌🙌. Thank you for the video, ma'am. God bless you and your family 🙏
Perfect timing, got lots of zucchini and was wondering about pressure canning. I like all the other ideas you have for preserving zucchini.
Thanks for this video! It's so timely! I was just asking my mother if you could can zucchini without it turning to mush, lol!
Zucchini Salsa is our favorite! We have been doing it for several years and it is our favorite! We also can in a sausage zucchini soup.
Thanks again for sharing Heidi ✨💚
Heidi, I now only Dehydrate my zucchini and I love it. I may also powder up the zucchini too.
Grilled cheese zucchini looks delicious
It is pretty yummy!
I dehydrated the slices plain and rehydrated to fry with onions and I found that to be pretty good. Also, I’m not a big fan of relish but made dill relish with zucchini and it’s delicious plus it had onion and garlic in it to make it even more tasty and nutritious. Made the pineapple last year and haven’t tried it yet but since watching this video I’m reminded to try it out. Thank you and God Bless.
I make dehydrated zucchini chips with flavorings on them. They are like potato chips. I took some to work one year and they were a huge hit. Some even had cheese and hot spice on them. Unfortunately, no time to do it this year. But dehydrating is the way to go.
Thank you!
I’m going to have to plant some zucchini! I want to try so many of these tips! Thanks Heidi! Many Blessings!
My favorite way to preserve zucchini is by making zucchini bread and freezing it haha
Great video! Thank you
Thank you for the ideas, Heidi! 🙂
Good morning 🌞
I did the "crushed pineapple" zucchini last year because the real stuff was non existent in the store. I used it exactly the same as the real crushed pineapple in my carrot cake recipe. Thank you for the suggestion last year. You would not know the difference. It's still way to hot to start canning so I've been dehydrating it, both for powder and for soups this winter.
I made jam with it. I grated it and added half and half with a fruit and made my jam and it was very good on toast or other used for jam. It stretches any fruit that you may not have a lot of. A friend gave me a recipe that canned it with Italian seasoning. That was good too.
Regarding the jam you made with zucchini, was the recipe changed in any other way to accommodate the use of zucchini. I need to make some raspberry jam and would like to try adding some zucchini, thanks for the idea.
@@chuckeldridge8498 I would have to find the recipe but as I remember I subbed zucchini to what ever it took to make the amount in the original recipe. Like if it called for 4 cups fruit and I only had 2 I added 2 cups zucchini. Or is I only had 3 of fruit I added 1 of zucchini. I did some experiments too using fruit juice with zucchini. They all turned out good. Naturally not like using all fruit but still good!
@@lyndabuchholz1216 thanks
I bet just a tad of bacon grease would taste so yummy on zucchini chips. Have you ever made zucchini jerky? I never tried that yet but would like to try for my dogs
Never tried either of those but sounds good
thank you
Ty
Thank you, I needed this!
I wish I had some zucchini! My zucchini plants turned out to be pumpkins!
Pumpkins are good too and I will forever now dehydrate all my pumpkins because of the many uses for the powder: ua-cam.com/video/w2d35tLsolE/v-deo.html
Thank you Heidi 😊
I've made "lasagna" with thin slices of zucchini instead of pasta. Turned out great! :) My zucchini, squash and cucumbers are very late this year too. I'm over in northern Scandinavia and it took forever for the weather to heat up enough to plant outside. Have yet to get a ripe tomato, Got loads of green ones on the plants but... Oh well, I guess I'll be making green pasta sauce, relish and such... LOL
I tried the lasagna thing and while it was good, it was too watery. If I do it again at some point, I will cook the zucchini some first to work out the excess water
@@RainCountryHomestead The meat sauce I make for the lasagna is very thick but yes, there is a lot of liquid. I have thicker slices in my dehydrator right now that, I'm going to try out and see if that will make it better. I did peal that zucchini though since last batch I dehydrated, the skin parts were very rubbery, which it doesn't do when it's cubed.? 🤔 Thinking that, when I make my regular lasagna, it's the uncooked pasta I use and they pull a lot of liquid out, should be similar with the dehydrated, non reconstructed zucchini. I'll post here and let you know how that turns out. ☺
Salt it for a while before with plain salt
@@RainCountryHomestead Tried my lasagna recipe with the dehydrated zucchini slices. All I can say is... "meeh", Will try thicker slices and also spice them up a bit more before dehydrating. Had kinda rubbery consistency. Probably what was mostly affecting the "meeh" factor.
Thank you Heidi! 😊
Your small pressure canner is about the same size as my IP. If/when I grow zucchini, I hope I remember that.😉
Blessings! 💜
Right on time for me!!! TY!!!
Canned rampicante put through a food mill. Best zucchini bread I've ever had like a fruit cake
I use the pineapple zucchini for zucchini bread. It works well if the pieces are small enough, but I won't be making pineapple zucchini any longer because it requires purchasing pineapple juice. I dehydrate mine when I actually get zucchini.
I agree on the pineapple juice! I still have a bunch I bought last year so I will be using that up as I have no plans to use it for anything else. It is doubtful I will buy more but will consider options from fruits that are more available to us such as blackberries
Thanks, good info as usual.
Amazing uses
Thanks for the info! 👍
I wonder if you add a few bay leaves to your pressure canned zucchini to make them crisper... Less mushy like its used for pickles. ???
Zucchini has so much liquid of it’s own I might try dry canning it.
I have thought about this very thing.
All the time God is good.
I like the dehydration idea. I need to make a Goodwill trip, I need a juicer too. I have a question about my wine. I know that it's bubbling now because of the water, about a bubble a minute. I just made a bottle of watermelon wine, and I get 3 bubbles for every 1 of the grape. Should I add something to speed it up, and how do I know when it's finished? God bless you Heidi, and thank you for everything ♥
Wine typically takes 30 days to fully ferment so you should be marking your calendar but you can check the flavor 3 weeks in and see if you like it like that. The longer it ferments, the less sugar there and the stronger the alcohol. I do not recommend adding anything to speed up the process
@@RainCountryHomestead Thank you! There is about an inch of pulp/sugar, at the bottom, should I strain it when I think that it's ready 🤗
Zucchini is a good substitute for eggplant if wanting to make Eggplant Parmesan.
I would love to have oodles of zucchini but this year the rodents were well feed on the seedlings that I replanted 3 times. Many people here in central Ma. had the same problem. The deer are eating all the lower fruit from the trees and the birds found ways to enter the screening over the elderberry tree. I didn't post a sign saying "Come Eat All You Can", so I don't know why we were bombarded this year with God's little creations.
I did notice more bug problems this year that I am not sure what they are as I never see t hem but mostly more slug issues this year, I think it is because of the cold we have had since they go into hiding when the weather gets hot
Have you ever dehydrated pineapple zucchini? That sounds like it would be a great thing to make a powder out of for smoothies.
I haven't but I have thought about it. I think it would be pretty tasty for snacking. I am sure the sugar in it would also make it chewy
I was thinking maybe add grape leaves like in pickles to make it crisp?
That is exactly what I was just thinking yesterday as I was planning my next batch since I have tons of those
Powdered eggplant makes a great thickener.
Can I use apple cider vinegar instead of a juice? I’m not sure if anyone has asked us or if you have ever covered in your videos. Thanks!
Use it in what?
How long did you pressure can the zucchini ?
Hi Heidi!
I really enjoyed your videos! I have a question regarding tincture. I am doing one with nasturtium and want to add honey for a better taste. Can tell me when to add the honey. I made
a very small amount about 2years ago and we just finished this spring. It tasted terrible but it worked.
When I use honey in making tinctures, I mix it in with the other solvent I am using when starting the extract as I did in this video: ua-cam.com/video/gm_UN7sTfqg/v-deo.html
Thank you!
Would pickle crisp work with the squash to keep from going mushy? 🤔
I had wondered this myself but not sure if it works the same for pressure canned goods. I may try some and see on the next batch
How long did you pressure can? I have some zucchino rampicante and their texture is a little firmer than regular zucchini. I bet they wouldn't turn out as soft. I'm seriously thinking about trying it.
I did add the times in text in the video but I did the pints for 30 mins. The second batch I did turned out a little better
I guess I must have missed the text, thanks! 🙂
Don't they go to mush when you pressure can them?
They do get pretty soft but I did find that they hold up better than I though they would, especially if you leave the skins on
Pressure canning summer squash is not recommended. There used to be tested recipes for canning summer squash like zucchini, but it was found with further testing that it did not produce consistent results and left a risk for botulism. That is why the directions were retracted. Everyone has to decide what is best for their own family, but this is one thing that I personally will not can. I dehydrate or freeze it to preserve for later use.
I've dehydrated zoodles, sliced them lengthwise for lasagna zoodles, grated for breads, slices to rehydrate roll in flower and fry...
Oh, and summer squash pickles are delicious! There are tested canning recipes for those out there as well as zucchini and tomatoes and zucchini relish.
Boiling any canned goods for 10 minutes after opening will solve that issue though I simply heat through and am not one bit concerned.
Heidi did you say you don't like to dehydrate the zucchini?
Not at all what I said, I dehydrate a LOT of zucchini every year and I explained some of the many things I use it in
@@RainCountryHomestead Yes I need to rewatch. I thought that was not what I heard but then I was like maybe I did. Sorry sweetheart.
I peeled and sliced eggplant and just dehydrated it. Hope it works. Didn’t blanch it. Anybody know about dehydrating eggplant?
Should not be much different than dehydrating zucchini. I never blanch anything but potatoes when it comes to dehydrating
@@RainCountryHomestead ty I’m glad to know I can do it, not much out on egg plant. I’m trying to see if I can can it with tomatoes too. Not a popular veggie.
Ty
How long did you pressure can the zucchini?
30 minutes pints, 40 minutes quarts