Keep up with production by preserving zucchini

If your zucchini patch is producing more zucchini than you can use, here are some ways you can preserve it.

* Freeze it by washing well and slicing it. Blanch 1/4 inch slices for 3 minutes; 11/2 inch slices for 6 minutes. Chill in ice water for the same amount of time. Drain excess water. Pack into containers leaving 1/2 inch headspace. Seal, label and freeze at zero degrees F. Use in casseroles or sauté as a vegetable side dish.

People often ask, "Do I have to blanch vegetables?" No, blanching is not necessary for safe freezing but protects the quality. Enzymes continue working in the frozen food and may cause undesirable flavors and texture.

To freeze zucchini for bread, simply grate the amount of zucchini need for the recipe. Freeze without blanching. For best results, thaw in the refrigerator. Thawed zucchini will be watery but will work well in a bread or cake recipe.

* Canning is not recommended for zucchini. Safe processing times have not been determined.

* Drying is another method of preserving zucchini. Wash and cut into 1/4 inch slices. Spread in a thin layer on drying trays. Dry at 140 degrees F until leathery to brittle. To rehydrate, steam 2 to 3 minutes. If using dried slices as chips, sprinkle with a little seasoned salt before drying and serve with favorite dip.

There are recipes available for pickling zucchini chips and zucchini relish. Go to www.uga.edu/nchfp/ for a picked bread and butter zucchini recipe. Small, young zucchini with small seeds and tender skins may be used instead of cucumbers in relish or pickle recipes calling for chopped or sliced cucumbers.

You can even make jam from zucchini. Here is a recipe:

Zucchini Jam

6 cups zucchini; peeled and grated

1/4 cup water

1 package Sure-Jell Pectin (see note)

5 cups sugar

13 ounces crushed pineapple

6 ounces apricot Jell-O (any flavor may be used)

Boil the zucchini in water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove from heat. Add apricot Jell-O. Stir well. Fill sterilized jars and process in a boiling water canner 5 minutes at zero-1,000 feet, 10 minutes at 1,001-6,000 feet.

Note: A lower sugar variation is to use Sure-Jell for Less or No Sugar Needed Recipes and 31/2 cups sugar.

One of my favorite ways to use zucchini is in the following cakelike bread recipe.

Chocolate Zucchini Bread

3 eggs

2 cups sugar

1 cup oil

1 teaspoon vanilla

6 tablespoons cocoa powder

2 cups grated zucchini

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup chocolate chips (optional)

In mixing bowl, combine eggs, sugar, oil, vanilla and cocoa powder. Grate zucchini and add to egg mixture. Add flour, soda, salt and mix only enough to blend. Coat chocolate chips in some flour to keep them from sinking. Add to batter. Pour into 2 greased bread pans. Bake at 350 degrees F for 60 to 70 minutes or until a wooden toothpick inserted in center comes out clean.

For other recipes using zucchini, call the Washington State University/Yakima County Extension Office at 509-574-1600 and ask for the free "Preserving Zucchini" handout.

* Sheila Ryan is an agent for family and consumer science with the Yakima County office of Washington State University Cooperative Extension.

For answers to food safety or food preservation questions, call the Master Food Preservers at 509-574-1600.