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Zucchini – in sauce

  • Tue, Jun 16, 2009 - 07:06pm

    #361
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    Zucchini – in sauce

Boy – we have tried to preserve summer squash for years. It comes in by the ton.

We have tried:

  • Blanching and de-hydrating (takes 12+ hours to dry) but holds some flavor and texture.
  • Freezing (turns to mush) – but I do like the idea of shredding and freezing for breads.
  • In spagetti sauce – which I think did ok. We just washed, diced and cooked it all together with the tomaot sauce and after 15 minutes boiling into the canning jars.
  • Batter & deep fried. . . nope – turned mushie.

EGP