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.