Wednesday, August 15, 2012

Zucchini and Summer Squash

 Canning Zucchini




1 qt. white vinegar (5 to 6% acidity)
2 c. sugar
1/4 c. canning or pickling salt
1 tbsp. mustard seed
2 tsp. celery seed
2 tsp. ground turmeric
14 c. 1/4" slices zucchini (about 3 1/2 lbs.)
3 c. thinly sliced onions (4-5 med.)

Prepare pint jars and follow procedure to sterilize jars. Heat vinegar, sugar, canning salt, mustard seed, celery seed and turmeric to boiling in 5 quart Dutch oven or kettle; remove from heat. Stir in zucchini and onions. Let stand 1 hour, stirring occasionally. Heat to boiling; reduce heat. Simmer, uncovered 3 minutes.
Immediately ladle into hot jars. Fill to within 1/4" of tops of jars; seal. Process in boiling water bath 10 minutes. Yield: 5 pints.

 Bread and Butter Zucchini Pickles


14 cups zucchini, trimmed and sliced into 1/4 inch slices
1/2 cup pickling salt
6 cups white vinegar
3-1/2 cups sugar
4 tsp. brown mustard seeds
2 tsp. celery seeds
6 dill heads

Layer zucchini slices with pickling salt in a big ceramic bowl. Cover with water, cover and let stand for at least 2 hours.

Drain zucchini and rinse salt off with cold water. Pat dry.

Make pickling brine in a large stainless steel or porcelain sauce pot. Combine vinegar, sugar, mustard and celery seeds. Bring to a boil, stirring to dissolve sugar. Lower heat and simmer for 5 minutes. Add zucchini slices and stir to coat with brine. Cover pot and let stand at least one hour (or overnight).

Sterilize 6 pint canning jars in a big hot water bath. Bring zucchini slices in brine to a boil and then pack into hot jars, popping in a dill head in each (I pop them in the middle of the jar). Fill jars to within 1/2 inch of top of each jar. Tap gently to remove bubbles, then seal and process in hot water bath for 10 minutes.

Remove from hot water bath and leave to seal by themselves overnight. Refrigerate any jars that haven't sealed properly.

Makes 6 pints.

Zucchini Relish Canning Recipe

5 cups finely chopped zucchini
3 cups finely chopped celery
3 cups finely chopped onion
1 finely chopped green or red bell pepper
Add chopped vegetables to:
6 cups water
¼ cup canning/pickling salt
Place a heavy plate on top of vegetables in water to keep them submerged. Allow vegetables to sit overnight (12 to 24 hours) in brine. Then drain vegetables and squeeze excess liquid from them.

In a big pot on the stove, mix:
3 cups white vinegar (5% acidity)
5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon turmeric
Add the drained vegetables and cook at a nice even boil for 10 minutes.
Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½ headspace. Process in a water bath for 10 minutes.

Dehydrating Zucchini and/or Summer Squash

Rinse the zucchini thoroughly under cool, running water. Select small, young zucchini for this project if possible, as older, larger zucchini does not produce quite as good a result.

Place the zucchini on a cutting board and cut into 1/8-inch slices. If you have a mandolin, you can use it to accomplish this task, but be careful to avoid slicing your fingers.

Arrange the zucchini slices on your dehydrator trays. The slices should be in a single layer and not touching, though they can be close together.

Dehydrate the zucchini slices at 115 to 125 degrees Fahrenheit until they are dry, brittle and crisp. This may take up to 24 hours but generally takes less. Check the slices every few hours and remove any that are done.

Transfer the dehydrated zucchini chips into an airtight container and store in a cool, dark place.

Uses for Dehydrated Zucchini and other Squashes



Casseroles- For baking it seems to work best when you rehydrate the zucchini first. Just pour warm water over your dehydrated zucchini and allow the zucchini to refresh and rehydrate for at least 30 minutes. Then just use it the way you would fresh zucchini.
Pasta Sauce- Make your tomato, marinara, Alfredo or cream sauce as you normally would, add dried zucchini at the end and simmer the sauce until the zucchini is tender. Low in calories but high in fiber and vitamin C, dried zucchini helps make sauces more filling without adding to your waistline.
Soups- Add dried zucchini to vegetable soups and stews. Add the zucchini powder or pieces along with the water or broth in your recipe. Because the dried zucchini will absorb some of the water, you may need to add a little more liquid as your soup cooks.
Raw Brownies- If you prefer to maintain a raw diet or just enjoy raw desserts, use zucchini powder to make raw, vegan brownies. Combine powdered zucchini with ground nut flours, raw cocoa powder, date paste, fresh apples and vanilla in a food processor until you have a moist batter. Spread the batter in a baking pan and place in your dehydrator for 18 - 24 hours before cutting the brownies into squares. Without any refined sugar or flours, raw brownies make a great alternative dessert for people with gluten, sugar and dairy allergies.
Zucchini Bread- Substitute ground, dehydrated zucchini for the fresh grated version of the vegetable in your favorite zucchini bread or muffin recipe. For every cup of fresh zucchini called for in the recipe, use three-quarters of a cup of zucchini powder. You should also add an additional quarter cup of liquid like water or milk to rehydrate your zucchini and make your bread moist and tender.


  1. Dried zucchini chips make excellent healthy snacks if you spice them up. Dehydrated raw zucchini chips flavored with pickle juice are pretty good. Lots of different sauces can be added to make zesty spicy dried zucchini chips.

    1. Zesty Zucchini Chips sound awesome! I will have to try those with my next batch, Thanks for the tip!


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