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Need some help with squash
Survivalist86
Member Posts: 3,105 ✭
My garden is over producing. (See Link) and I need help on preserving summer squash, other then freezing. Can you good folks take a look and help a brother out?
http://s1.zetaboards.com/survivalism/topic/1715112/1
http://s1.zetaboards.com/survivalism/topic/1715112/1
Comments
b
You can always can the stuff like ya do tomatoes, okra , and greenbeans..
I was informed by multiple sources that it does not can at all.
I am thinking about slicing it, blanching it, freezing it on a cookie sheet and vacuuming packing it.
Squash has little food value, used mostly as a filler or flavor, you can pickle the blossoms or fry them.
No one I know of has ever tried to do any preservation, just not worth the labor input.
Looks like a good bit of nutrition to me. And yes, it is worth preserving.
Sugars: 2.49 g
Total Fat: 0.20 g
Saturated Fat: 0.050 g
Monounsaturated Fat: 0.018 g
Polyunsaturated Fat: 0.101 g
Cholesterol: 0 mg
Micronutrients:
Calcium: 17 mg
Iron: 0.40 mg
Magnesium: 19 mg
Phosphorus: 43 mg
Potassium: 296 mg
Sodium: 2 mg
Zinc: 0.33 mg
Vitamin C: 19.2 mg
Thiamin: 0.054 mg
Riboflavin: 0.160 mg
Niacin: 0.550 mg
Pantothenic Acid: 0.175 mg
Vitamin B6: 0.246 mg
Vitamin B12: 0 mcg
Folate: 33 mcg
Vitamin A: 226 IU
Vitamin E: 0.14 mg
Vitamin K: 3.4 mcg
Phytonutrients:
beta Carotene: 136 mcg
beta Cryptoxanthin: 0 mcg
Lycopene: 0 mcg
Lutein and Zeaxanthin: 2401 mcg
Canning Summer Squash Recipe
For crookneck, zucchini and pattypan squash. Wash and trim ends, don't peel. Cut into uniform 1/2-inch thick slices. To pack hot put into a pan, add water to just cover, and bring to boiling. Pack hot into jars, filling loosely up to jar shoulders. Add 1/2 teaspoon salt to pints, 1 teaspoon to quarts. Cover squash with boiling cooking liquid, leaving 1/2-inch headspace. Wipe rim and seal quickly. Processing time in a pressure canner for pints 25 minutes at 10 pounds pressure, 30 minutes for quarts
This is how we do corn, fish filets, peppers, etc. They are useable all winter.
Squash is one of the foods that I hate SO much that getting a good whiff will make me gag. My southern relatives (AL) can't believe that I don't like it.
Sounds like you need a stay in the Michelle Obama re-education camp.
We always go with the first option and don't bother preserving the excess, because other vegetables taste better and offer more nutrition. We give it away. We use it for plinking targets. We compost it.
she shreds it in a food processor and vacuum bags it.
works well as side dish, in stir fries etc.
Oh, and she makes a mean zuchini bread with it!
tom
It then needs to be kept dry (ziplocks).
She has kept it over 2 years with no change.
It is good in soups, broth, or re-constitutes
(now there's a word to think about) it and puts in casseroles, muffins.
My wife grates or cubes it and dehydrates.
It then needs to be kept dry (ziplocks).
She has kept it over 2 years with no change.
It is good in soups, broth, or re-constitutes
(now there's a word to think about) it and puts in casseroles, muffins.
When dehydrating, don't you have to dip it in some solution, so it doesn't brown?
After rehydration, can you fry it like fresh squash? Or is it not suitable to use it that way?
If you approach it more like a "store up for what may come" situation, then it could very well be a much appreciated part of your diet.
Also, it would no longer be called "Squish".
The texture will be different- would be tougher.
If you approach it more like a "store up for what may come" situation, then it could very well be a much appreciated part of your diet.
Also, it would no longer be called "Squish".
I have decided on two options for the squish. I will slice it into rounds, blanche it, freeze it on a cookie sheet, then vacuum pack it and freeze it that way.
I will slice it into rounds, blanche it and dry it. I will keep you folks updated on the outcome.
I'm the same way about GRITS.
quote:Squash is one of the foods that I hate SO much that getting a good whiff will make me gag. My southern relatives (AL) can't believe that I don't like it.
I'm the same way about GRITS.
Put enough butter and sugar on them and they are ok.
squash-on-the-half-shell
squash creole
squash ..........
We have been eating yellow squash about every day for a month now. We live in Louisana now. The Zuchini are just coming in now and the yellow squash are tapering off. Looking forward to eggplant and Tomatos so we can do ratatouilli. Summer squash and peppers go in the ratatouilli too. Store bought onions and garlic along with processed hot peppers from last year go into everything.
I said we have been eating yellow squash about every day don't be confused, we love them sauted with onions, peppers, garlic and green tomatos. We don't have more than we can use. I pick them small, I like them with less seeds. You can do the same, with all those similar corps pick them small and they taste better. Cukes, summer squash, corn, pea, beans. If you are in greater need, yes let them grow bigger.
For me the best way to preseve zuchini or yellow squash is to either can or freeze them in tomato sause or stewed tomatos. I love them like that.
I have yellow, red and orange bell peppers and other sweet and hot peppers just waiting to ripen. The Jambalya is just around the corner, um, um.
Need some deer sausage, a few pounds of rice, the peppers, tomatos, onions and garlic.
I love summer food fresh from the garden.