Save Or Cook Zucchini?

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

The abundance of zucchini confuses the hostess. It is impossible to eat the entire crop, it is problematic to put it on canning. You can act wisely: recycle part, and save part. We offer information about varieties that are well stored, recipes for preparations and storage methods

Which zucchini are best stored

Competent selection before storage is a guarantee of high quality fruits a few months after collection. What do you need to know for this? The most important thing is the skillful sorting of the crop. Only well-ripened specimens can be sent for storage.

Unripe and overripe are sent for processing. Otherwise, the former will begin to rot, and the pulp of the latter will be converted into dry fiber, the seeds will begin to germinate in two months.

You need to collect zucchini correctly. Do not break the fruit, but cut it with a knife. Leave the tip of sufficient length, that is, cut as long as possible from the fruit and closer to the stem. If the tail is less than 3 cm, there is a possibility of decay.

Zucchini variety is of great importance for storage. It has been proven that for a long time such varieties of zucchini as Zheltoplodny, Aeronaut and the orange variety Grushevidny remain invariably tasty and of high quality.

How to determine the maturity of a squash?

There are no difficulties in selecting a mature vegetable. First of all, this is size, overripe zucchini has an impressive size, thickening of the body, the rind becomes very hard. Unripe is too small, and the skin is so thin that with strong pressure with a finger, a mark / dent remains.

You can determine the maturity of the squash by its color. The skin acquires a rich color: in white and yellow varieties, it becomes creamy gray and yellow brick. Overripe green-fruited species show their condition with a dark green color and the appearance of a pattern.

The stalk shows hard edges, if you knock, then you will hear a sonorous sound, like a ripe watermelon. In all zucchini, at full maturity, the skin becomes strong, and the stalk is refined and dryish.

How to store zucchini

The harvested crop cannot be washed. Gently, so as not to scratch the skin, wipe off dirt or moisture with a soft cloth - this is enough. Check the integrity of the fetus and the quality of the stem.

Storing zucchini in the cellar

You can place prepared vegetables in different ways. Everyone chooses the most suitable one. If there is enough space, then you can hang it. Each zucchini is placed in a nylon stocking or net. In this case, it is necessary to exclude contact between the fruits.

You can put it in boxes made of thick cardboard, make partitions of paper or pieces of cardboard between the fruits. If there is straw, place on a straw shelf and cover with a thin layer on top.

These methods are tried and tested and reliable. The approximate period of constant quality is 3-4 months. You are only required to periodically inspect and, if signs of decay appear, remove damaged fruits.

Storing zucchini in the apartment

Until the New Year holidays, your harvest will lie in the room without any problems. Choose a place that is dry, away from warm batteries and ventilated. Usually summer residents put it under the bed or bedside table. If you decide to store it in a box, then wrap each fruit in paper and do not forget to periodically inspect your storage.

Zucchini blanks

There are many recipes, let's talk about two, delicious and fast cooking.

Zucchini-beet salad for future use

For 7 cans of 600 ml, take 2 kg of zucchini, one kilogram of beets and onions. For dressing: sugar (200 g), salt (2 tbsp / l), cinnamon (1 tsp / l), optionally ground pepper or chili pod. Also 100 ml of oil, 1 tablespoon of vinegar.

The salad is incredibly tasty and easy to prepare. Zucchini is best for medium size. Remove the skin and cut into cubes. Beets are chopped on a grater, onions are chopped in half rings. Everything is put in a basin or pan, sprinkled with cinnamon and pepper, mixed.

Mix oil, sugar, vinegar and salt separately and pour over vegetables. After boiling, over low heat, boil for about half an hour. Now lay out in banks and roll up.

Autumn rainbow salad for the winter

For 7 liter cans, take zucchini (4 kg), one kilogram of turnip onions, tomatoes, pepper. For dressing: salt 3 tbsp / l, vinegar 4 tbsp / l, sugar 5 tbsp / l, oil 400 ml, pepper if desired.

Zucchini are cut into semicircles or long "tongues", onions - half rings, peppers - slices, tomatoes - arbitrarily, but it is better to peel them off. Add spices and oil to chopped vegetables. Cook for 30 minutes, in jars, roll up.

Now, dear hostesses, you will not be puzzled by a large harvest of zucchini. Your family will be provided with delicious vegetable dishes throughout the winter.