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Post by kidzcook on Jul 6, 2020 16:49:23 GMT -6
What to do with all this zucchini and crookneck squash! I’ve canned it, too mushy. I’ve froze it, too mushy. I’ve dehydrated it and it’s okay in soups but I found the shelf life to be short. I’m contemplating doing a partial dehydration to remove some of the moisture then freezing it. Any thoughts on this?
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Post by cherylt on Jul 7, 2020 8:23:37 GMT -6
I shred it and freeze for squash patties. Just grate it and freeze in the amounts you would use for your family.
For other uses I’ve found that it gets too mushy if I blanch it first, so now I slice it into rounds, place on a cookie sheet, freeze, and then bag it up. I use this in the winter for frying, in casseroles, and in soups.
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Post by DirtDiva Admin on Jul 8, 2020 7:46:39 GMT -6
What to do with all this zucchini and crookneck squash! I’ve canned it, too mushy. I’ve froze it, too mushy. I’ve dehydrated it and it’s okay in soups but I found the shelf life to be short. I’m contemplating doing a partial dehydration to remove some of the moisture then freezing it. Any thoughts on this? I freeze it a little bit shredded and that is about it. I prefer to make and freeze my loaves of zucchini bread. Like you we don't care for it canned.
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Post by cherylt on Jul 8, 2020 8:02:22 GMT -6
I’ve found that my family can’t tell the difference if I use shredded yellow squash in my bread recipe instead of zucchini.
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Post by DirtDiva Admin on Jul 8, 2020 8:24:03 GMT -6
I’ve found that my family can’t tell the difference if I use shredded yellow squash in my bread recipe instead of zucchini. Wow they are good
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Post by DirtDiva Admin on Jul 8, 2020 8:34:11 GMT -6
What to do with all this zucchini and crookneck squash! I’ve canned it, too mushy. I’ve froze it, too mushy. I’ve dehydrated it and it’s okay in soups but I found the shelf life to be short. I’m contemplating doing a partial dehydration to remove some of the moisture then freezing it. Any thoughts on this? I freeze it a little bit shredded and that is about it. I prefer to make and freeze my loaves of zucchini bread. Like you we don't care for it canned. Okay yellow squash. I put it in a big pot and cook it until I can mash it like potatoes with a few small chunks remaining. Drain and cool. Rough mash with a potato masher. Then I put it in small square freezer containers (2 cup) and freeze them. When frozen I take out of containers and put in vacuum bags and freeze. Ways to use Squash soup. Saute onions and garlic in butter in soup pan. Add 2 bags squash with 4 cups chicken broth. Cook until boiling then simmer for about half an hour. Run immersion blender through mixture. Thicken mixture with a flour milk/cream combo and stir until thick. You can add cheese bacon bits etc. think broccoli cheese soup with squash. I will post in recipes a recipe for French Market Squash and Shrimp and Squash Casserole probably tonight when I catch up on canning. Both recipes use this mashed squash.
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