Learn 3 easy ways to preserve zucchini that don’t require canning. These are quick and easy storage options for enjoying zucchini all year long.
It is that time of year when everyone is giving you zucchini! Your neighbor, your family, a local farmer, people at church, they all have an abundance of zucchini. It can be overwhelming to know what to do with so much zucchini. I mean, you can only eat zucchini for dinner so many times before it is no longer appealing.
So, what do you do with all that zucchini, without putting in a ton of work? I am going to show you three ways to preserve zucchini that take little time and effort. You don’t need a canner, just a few supplies. Let’s get that zucchini preserved!
Method 1: Freezing Zucchini
This one requires the least amount of supplies. You need a grater and a freezer bag, and you’re done. Make sure to cut the ends off, then grate the zucchini, and throw it in a freezer bag. It is that simple.
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I like to put the shredded zucchini into smaller freezer bags. This keeps me from having to thaw out a large amount of zucchini at a time. I try to freeze the shredded zucchini in the amounts I would use for recipes.
Method 2: Dehydrating Zucchini
For this method I use an Excalibur Dehydrator. You don’t have to use a dehydrator, you could sun dry them or oven dry them. Before I had a dehydrator, I would place my vegetables on a pan and lay them on the dashboard of my van. This was a perfect place for me, it was protected from bugs and acted like a greenhouse. Maybe your car won’t work, but get creative, the sun is a wonderful and free tool for dehydrating food.
When dehydrating zucchini, I use two methods, grating and slicing. Choose which works best for you in recipes. If you are using a dehydrator, lay shredded or sliced zucchini on a drying tray. Place in the dehydrator at 115 degrees for 10-12 hours. After the zucchini has finished drying, store in a glass jar.
I am always amazed at the amount of dehydrated zucchini I can fit in a jar.
Method 3: Fermenting Zucchini
Fermenting vegetables is an excellent way to get “the most bang for your buck.” Basically, fermenting gives you the most nutrients out of your vegetables, even more than eating it raw! If you are new to fermenting, check out this tutorial from Cultures for Health. They do an excellent job of walking you through the whole process.
When fermenting vegetables, all you need is a glass jar and a lid (I use these plastic lids). Any jar will do, it doesn’t need to be a canning jar. I have used mayo jars, sauce jars, etc. For this method, you can slice the zucchini any way you like. I have shredded the zucchini like a relish, sliced it for sandwiches, and made little zucchini sticks. Again, it is entirely up to you.
Cultures for Health has an excellent zucchini relish recipe that is easy to whip up. I love Cultures for Health, they are a great resource for fermenting supplies and recipes. If you are beginner and feel more comfortable with a kit, Cultures for Health sells these fermenting kits that will walk you through fermenting foods.
I like to try several different flavors when fermenting vegetables. This year, I put up some sandwich sliced zucchini and zucchini sticks using a basic brine from Shannon Stogner’s book Traditionally Fermented Foods. If you are interested in preserving through fermentation as they did in the old days, I highly recommend buying this book. She explains all about fermentation and gives easy to follow recipes that are delicious! I love using fermentation to preserve food. It is a healthier way to preserve food and takes less time than canning. This is especially helpful when you have a ton of vegetables to preserve.
Guys you can do this! That pile of zucchini doesn’t have to be intimidating.
Want to learn more ways to preserve the harvest? Check out some of my latest blog posts on preserving summers bounty…