Using summer squash

BY CALLIE N. NELSON

How do I prepare summer squash is a question I received today as I worked one of the many food distributions that occur almost every week here in our county. This all-American food has been around since the days of the colonists and was called squash because the term for vegetable meant “something eaten raw.” Summer squash varieties vary. Here in the South the most popular variety is yellow straight neck and yellow crookneck. But in other parts of the country zucchini is the most common and in the most abundance. Another variety is patty pan squash.

Like cucumbers, summer squash are 95 percent water and low in nutritive value except vitamin C. Varieties vary in vitamin C content, but it is worthwhile to note that a 3 ½-ounce serving of raw summer squash, provides about 13 percent of the daily value for vitamin C. Patty pan squash has over twice as much vitamin C. Because of its high water content, squash is a low-calorie food.

When selecting squash choose those that are small or medium in size, large squash will have very large seeds, tough rinds and stringy, coarse flesh. You will want to choose squash that is no more than seven inches in length, or less than four inches across for the patty pan variety. Look for bright green or yellow squash, and avoid squash that is shriveled and dried out.

Store summer squash in the refrigerator crisper in a plastic bag. From the market, squash will keep for up to a week, and from your garden, you can expect it to keep slightly longer.

When preparing squash, first wash and trim before cooking. Only the older, tough, oversized squash need to be peeled and seeded before cooking. Depending on the recipe and preparation method, cut squash in julienne strips, rounds, chunks or make into boats to hold other ingredients.

Summer squash can be baked, boiled, microwaved, sautéed, steamed, stir-fried or grilled. If you have an abundance of squash this year, they can be frozen or canned for later use. To freeze simply wash and cut in pieces. Blanch ¼-inch slices 3 minutes and 1 1/2 –inch slices for 6 minutes. Chill immediately in ice water, pack in freezer containers, date and freeze.

To can, wash the squash but do not peel. Cut into small pieces and steam or boil 2 to 3 minutes. Pack hot squash into hot clean jars, leaving 1-inch headspace. Adding salt to the jars is optional and for taste only. Ladle or pour boiling water over squash making sure to leave 1-inch headspace. Remove air bubbles. Adjust two-piece lids. Process pints for 30 minutes or quarts for 40 minutes at 10 pounds pressure in a steam-pressure canner.

Below is a recipe for making Bread and Butter Zucchini Pickles. For more information on food preservation (canning, freezing, making pickles, jams and jellies) contact your local County Extension Office at 334-875-3200.

Bread and Butter Squash Pickles

16 cups sliced fresh zucchini and yellow squash

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4 cups thinly sliced onions

1\2 cup pickling salt

Water

4 cups white vinegar (5% acidity) 

2 cups sugar

4 tablespoons mustard seed

2 tablespoons celery seed

2 teaspoons ground turmeric

Combine zucchini and onion slices in a large pot; add salt and enough water to cover vegetable by 1 inch. Let vegetable soak for 2 hours; then drain thoroughly.

Hot pack: In a large pot, combine vinegar, sugar, mustard seed, celery seed, and turmeric.  Heat to a boil to make a pickling syrup. Add zucchini and onions and simmer 5 minutes.  Fill hot jars with an even mix of zucchini and onions, leaving a 1\2 inch headspace. Add boiling syrup to cover vegetables, leaving a 1\2 inch headspace. Remove air bubble. Wipe jar rims and adjust lids. Process in a boiling water-bath canner. Pints and Quarts, 10 minutes.

Callie N. Nelson is Dallas County Extension Coordinator.