It's zucchini season! If you have a prolific zucchini plant, you know how quickly a few squash can turn into a kitchen full of zucchini. Fortunately, there are several safe ways to preserve your harvest that meet the Minnesota Cottage Food law requirements.
Before starting any recipe, always wash the zucchini with clean running water.
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Testing water activity
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Pickled zucchini
Zucchini can be safely preserved by pickling and processing in a boiling water bath canner, but only when it has been properly acidified. Because zucchini is a low-acid vegetable with a natural pH above 4.6, it cannot be safely water bath canned on its own. To acidify the zucchini, you can add lemon juice, vinegar and/or citric acid. Achieving a pH of 4.6 or less and heat treating in a water bath canner prevents the toxin production of Clostridium botulinum, the foodborne illness-causing microorganism (pathogen) that causes botulism.
It’s best to use research-backed recipes. These have been tested to ensure they have the correct processing times and acidifying ingredients. The National Center for Home Food Preservation has a research-backed pickled bread and butter zucchini recipe. If you choose to use your own recipe or modify an existing recipe, it is best practice to test the pH of your finished product to ensure it has a pH of 4.6 or less.
Dehydrated zucchini chips
Dehydrating is an excellent way to preserve zucchini while reducing storage space. The thinner the slices, the faster they dry and the crispier the chips. Aim for slices about 1/8 - 1/16 inch thick for the best results. Arrange the slices in a single layer on clean, sanitized dehydrator trays so air can circulate freely around each piece.
If desired, season with herbs or spices before drying. Dry at 130°F for approximately 6 to 10 hours, depending on slice thickness and your dehydrator. Properly dried zucchini should be brittle or crisp with no remaining soft or moist spots.
Store cooled chips in an airtight container in a cool, dark place. If moisture appears inside the container during the first few days, continue drying the zucchini until fully dehydrated.
Dried soup mix
Dehydrated zucchini is a great addition to soup mixes.
Combine it with other dried vegetables such as carrots, onions, celery, corn, peas, mushrooms, tomatoes, or bell peppers. Add dried herbs and seasonings such as parsley, thyme, oregano, garlic powder, black pepper, and vegetable bouillon powder.
Store in an airtight container and label with preparation instructions.
A warning about zucchini bread
Zucchini contains a large amount of water, which is what gives zucchini bread its soft, moist texture. However, due to the water content, zucchini bread typically has a water activity above 0.85. This means zucchini bread is considered a potentially hazardous food item and requires refrigeration for food safety. While zucchini may be used as an ingredient in baked goods, it should be used with caution and the water activity of the final product should be checked.
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