![]() ![]() Once the tomatoes are almost ready to pop, sprinkle with fresh thyme and parmesan cheese and serve. Then I move the squash aside and blister grape tomatoes right in the same skillet. I quickly sear garlic and yellow squash for a little color, but not long enough for it to get mushy. This Yellow Squash with Blistered Tomatoes recipe is my absolute favorite. ![]() I’m so glad I gave a yellow squash recipe one more chance. Sometimes wonderful things have to have time to “grow on us.” We don’t always perceive things the right way the first time we experience them. I often think of all the wonderful things I would miss out on if I allowed my first impression to be the final word: sushi, mussels, wine, swing dancing, therapeutic massage, running… my sweet husband. Offering something (or someone) a second chance is a crucial part of life. Or in my case, maybe a one hundred and fifty second chance. Sometimes a second chance is all that’s needed. So I find it funny that nowadays, my favorite way to prepare a yellow summer squash recipe is with blistered tomatoes. ![]() I had a similar relationship with tomatoes. Many nights, I would sit at the table long after everyone else had finished, refusing to eat my squash. I can’t tell you why I had such an aversion to it, other than I thought it was slimy. My mother would try to sneak it into casseroles and mixed veggie dishes, but like a bloodhound on a mission, I would always sniff it out. 117-186.Sautéed Yellow Squash with Blistered Tomatoes – This yellow summer squash recipe with pan blistered tomatoes is a great way to use your garden goodies!Ī Yellow Squash Recipe and Seconds Chances.Īs a child, I hated summer squash. Georgia Cooperative Extension/The University of Georgia. HGIC 4256 Using and Storing Summer SquashĮ.L. Process 15 minutes in boiling water bath canner. Fill jars to ½ inch from top with boiling liquid. Bring all ingredients to a boil and heat 5 minutes. Cover with cold water and stir to blend in salt. Place onions and squash/zucchini in a large bowl and sprinkle with salt. 145.Ģ pounds fresh, firm zucchini or yellow summer squash (Yield: 2 pint jars) This sweet squash pickle recipe is from So Easy to Preserve, p. If watery when thawed, discard the liquid before using the zucchini. Cool by placing the containers in ice water. Pack in measured amounts into containers, leaving ½-inch headspace. Steam blanch in small quantities 1 to 2 minutes until translucent. Grated zucchini (for baking): Choose young tender zucchini.Package quickly into freezer bags or containers, leaving ½-inch headspace. For frying: Follow the above instructions, but before packaging, dredge in flour or cornmeal, spread in single layer on cookie sheet and freeze just until firm.Drain and package into freezer bags or freezer containers, leaving ½-inch headspace. Blanch in boiling water for 3 minutes cool in ice water for at least 3 minutes. Preserve summer squash by freezing, pickle them for canning or dry them.įreezing Summer Squash: Choose young squash with tender skins. It is low in calories and many varieties provide vitamin C, potassium and, if the skin is eaten, beta carotene. The amount of squash filled into a jar will affect the heating pattern in that jar and may result in inadequate processing and an unsafe product. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. Attempts to reproduce the old process did not result in adequate heating to ensure safety. Documentation for the previous processing times cannot be found, and available reports do not support the old process. Squash are low-acid vegetables they require pressure canning for a known period of time to destroy the bacteria that cause botulism. The reason for withdrawal is uncertainty about the determination of adequate processing times. USDA has withdrawn recommendations for canning summer squash, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins. We recommend preserving summer squash or zucchini by pickling or freezing. We do not recommend canning summer squash or zucchini.
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