jeff84
Senior Member
Posts: 151
Joined: Wed Feb 15, 2017 10:38 pm
Location: southwest indiana

par fry summer squash

like the title says. anyone ever try it. partially frying summer squash them laying it out on a cookie sheet to freeze. then once its froze bag it up, so you can pull it out and finish frying whenever? I have done it with fish and mushrooms. wondering if it will work with squash too?

I have zucchini coming out my ears. harvesting 10-20 daily, [planted what was supposedly a summer squash medley seed mix. either I managed to beat the odds or the mix was zucchini heavy, because all of the 16 seeds I planted were zucchini, no crookneck or yellow anything

and instead of starting 2 threads, can I pressure can my green beans with onion and bacon?

imafan26
Mod
Posts: 13962
Joined: Tue Jan 01, 2013 8:32 am
Location: Hawaii, zone 12a 587 ft elev.

I know you can pickle zucchini.

Usually I just par boil vegetables, drain them and then freeze them. They don't come out crisp when thawed but are ok if you are going to put them in soup, casseroles or bread.

I usually try to make something with a vegetable like make a casserole or zuchhini bread and freeze it instead.
I make eggplant caponata, but I found a recipe for zucchini.
https://www.rachaelray.com/recipe/zucchini-caponata/

You can also make zucchini chips. It can store in an air tight jar for months.
https://www.healthstartsinthekitchen.com ... ini-chips/

gumbo2176
Super Green Thumb
Posts: 3065
Joined: Mon Jul 19, 2010 2:01 am
Location: New Orleans

People pressure can soups, stews, gumbos, tons of vegetables, so I see no reason why you couldn't pressure can green beans cooked down with onions and bacon. Now, I'm assuming you are talking about using a designated pressure cooker to do this because I've know folks that thought a simple hot water bath would be sufficient to preserve all canned goods.

Unless it's in a brine, I would never try to preserve anything in a simple hot water bath. That is a recipe for disaster.

jeff84
Senior Member
Posts: 151
Joined: Wed Feb 15, 2017 10:38 pm
Location: southwest indiana

yes I have a pressure cooker capable of up to 20 psi/

I might try the zucchini chips.

I also found this

https://www.food.com/recipe/fried-and-fr ... ini-462396

imafan26
Mod
Posts: 13962
Joined: Tue Jan 01, 2013 8:32 am
Location: Hawaii, zone 12a 587 ft elev.

If it is like the frozen tempura, It is ok if it is baked after it is frozen, but better if it is fried again to make it crispy again. It was better cooked while still frozen. It was hard to work with then it was limp and thawed. Worse thing to do would be to try to nuke it, it comes out steamed and soggy.

jeff84
Senior Member
Posts: 151
Joined: Wed Feb 15, 2017 10:38 pm
Location: southwest indiana

that was my thought, to take it straight from the freezer to the deep fryer



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