How to Preserve Squash 3 Ways: Canning, Bread & Fritters
I will go into how to preserve squash because I have a boatload of squash that was given to me. I will show you some ways to use your summer squash and zucchini. I'm going to show you a few recipes today, and I'm also going to be preserving some.
I like to can my squash. I canned some last year. You can drain it, rinse it off, pat it dry. You can fry it, or you can add it to soups. You can drain it and then make this into a casserole.
This time around, I want to slice them. That way, they're in rings, and I can deep fry them, bread them, and fry them because we also like fried squash.
Last year I did the breaded squash, but I froze it. I wasn't a huge fan. Having it in my freezer wasn't very convenient, in my opinion. So that's why I'm going to can more of it this year because if I have it on my shelf and can see it, I'm more apt to use it than trying to dig through my freezer.
I have just washed my squash. I've tried to pick the best-looking ones, and I'm just going to cut them up and get them into my jars. I've prepared four jars and am unsure how many I will need.
Of course, there are several different ways that you can preserve and put up your summer squash and zucchini. That way, you can have it year-round. I talked about how I dehydrated it.
You can also freeze it. You can slice it as is. That way, you can add it into different recipes plain or go ahead and bread it and then flash freeze it.
I've started the squash in the canner, and I will shred up some of this for recipes.
Last week I made squash bread, and y 'all, I liked it better than regular zucchini bread. It was so good. So I will make more of that and share that recipe with you.
I will take and wring out any liquid in the squash. The recipe that I'm using for this squash bread is below:
- 1 cup grated yellow squash with large seeds removed
- ¼ cup canola oil could sub avocado or refined coconut oil
- ¼ cup apple sauce
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup white granulated sugar
- ¼ cup honey
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp baking powder
Preheat the oven to 325 degrees.
Grate summer squash, place in a fine mesh colander, sprinkle with a dash of salt, and toss to coat. Let this sit and strain for 5 minutes while you do the following steps.
Sift together flour, cinnamon, baking soda, baking powder, and salt.
Mix oil, applesauce, honey, eggs, sugar, and vanilla extract.
Either press yellow squash into a colander or transfer to cheesecloth and wring out moisture. I got close to ½ cup of liquid while doing this! You don't have to squeeze it bone dry enough that it isn't sopping wet. Add yellow squash to the oil mixture and combine thoroughly.
Add dry ingredients to wet ingredients, being careful not to overmix. Mix until no trace of flour remains.
Pour batter into an 8x4 or 9x5 loaf pan, sprayed with nonstick cooking spray.
Bake for 50-60 minutes, depending on oven strength. Check with a toothpick or knife at the 50-minute mark, adding 5 minutes until the toothpick comes out clean. For me, it was 55 minutes exactly.
Instead of vanilla this time, I'm going to add some pumpkin pie spice extract, and I think that will balance out the spice, but you can always follow the recipe to a T.
Now we're going to make some squash fritters. The recipe that I am following is below,
- 1 lb yellow summer squash
- ½ medium sweet onion
- 1 cup all-purpose flour
- 1 egg
- ½ teaspoon sugar
- ½ teaspoon salt
- vegetable oil
Wash the squash, then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well.
Place the grated squash and onion in a mesh strainer and press to squeeze some water.
Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined.
Allow the mixture to sit for about 5 minutes. The mixture is a little dry, but the squash has a ton of moisture in it. So we're gonna let this sit for about five minutes and let that moisture come out, and going to help bring that batter together. Then we will get it fried.
Place a large skillet over medium-high heat and add enough oil to cover the bottom barely. I will show you two ways to check if your oil is ready.
One way is to take a chopstick or a wooden spoon, like the back of a wooden spoon, and put it down in the oil. If it bubbles around, then you know that it is ready. Or you can take some flour and sprinkle a little bit in there. And if it sizzles, then you know it's done.
Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet.
We're just going to get all of these fried up. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook for another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all the batter has been used.
I like to get some color on both sides and then put them on a paper towel. Drain on paper towels and eat immediately. I like sprinkling a little salt on there after they come out, but that's up to you.
The pressure canner is finally quiet, but it's still not enough to open it. Once those open, I will finish canning the rest of my squash.
How to preserve squash
What is your favorite way to preserve squash? Do you can it or use it in recipes? Share your recipes and ideas in the comments below.