Bill Loyko, our retiring coordinator, has put in his time and now is planning to spend time with his wife traveling and enjoying life. When he mentioned retiring, Kathy and I decided we couldn't see our Master Food Preservers go down because of a lack of a coordinator but not being sure either of us could handle the task by ourself joined together and so here we are.
SJCMFP's just finished a long weekend helping out UCCE State Coordinator Susan Mosbacher present a three-day lab for some of the Virtual Delivery students for the graduating class of 2024. It started Friday night with dehydration and freezing. On Saturday we pressure canned and they learned to use both water bath and atmospheric steam canners. Sunday, we wrapped up with fermentation, pickling, and spreads. It was tiring for all, but it was a great opportunity for the new coordinators to become acquainted with working with Sue. We had five volunteers from SJCMFP and we worked hard and helped train a group of ten new MFP's. The VD's (they seriously need to change that name) will be doing mostly online presentations and answering helpline questions. They generally do not have a local county MFP program.
We have a lot of ideas and are looking for even more suggestions. Because we now have several gung-ho Spanish speakers in our group, we are planning to have Spanish workshops throughout the year, hopefully quarterly. We would also like to do some group activities during our monthly meeting so if you have suggestions we'd love to hear them. Nicole George came up with a great idea after working this past weekend is to have a 2-day Preservation Boot Camp. We have a request for a workshop at a church in Lodi later this month.
A little bit about me, Kathy will tell you about her in the next newsletter. I live in Lodi, outside of town a couple of miles on farm land that has been in my husband's family for over 100 years. They have grown walnuts, cherries, wine grapes and more in that time, since my husband was the farmer, we only have wine grapes now. In my past I was a legal secretary and now I'm seem to be a professional volunteer. I volunteer at the Lodi library teaching Microsoft software programs, I've been a Master Food Preserver since 2018, a Master Gardener since 2022, and I am still associated with a legal professional association that I have been a member of since 2002. I am a widow (I hate that word), a mother, grandmother, and a pet lover. I love making quilt tops, gardening, volunteering, food preservation, and being with like-minded people. I'm excited about this new adventure and I can't wait to know everyone better.
Boiling-water canning is a classic method to preserve zucchini. The following pineapple zucchini recipe offers a unique twist, blending the sweetness of pineapple with the subtle freshness of zucchini, creating a product that embodies the essence of the sunny days of summer.
Pineapple Zucchini
Yields approximately 8 to 9 pints
Ingredients:
16 cups cubed or shredded zucchini
1 can (46 oz) unsweetened pineapple juice
3 cups sugar
Instructions:
- Wash your hands with soap and water.
- Clean and sanitize the preparation area.
- Wash and rinse jars and lids; keep jars hot until used. Follow the manufacturer's directions for lid preparation.
- Peel zucchini and cut into ½ inch cubes or shred.
- Combine zucchini, pineapple juice, lemon juice, and sugar in a large pot. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat and simmer for 20 minutes, be sure to stir occasionally.
- Meanwhile, prepare a boiling-water canner and canning supplies.
- Ladle hot mixture into hot jars, leaving 1/2-inch headspace.
- Remove air bubbles and adjust the headspace if needed.
- Wipe the jar rims clean, center the lids on the jars, and apply bands until fingertip tight.
- Then, process in a boiling-water canner, according to Table 1.
Table 1. Recipe from the USDA Complete Guide to Home Canning |
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Processing time for Zucchini-Pineapple in a boiling-water canner |
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Process Time at Altitudes of |
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Style of Pack |
Jar Size |
0-1,000 feet |
1,001-6,000 feet |
Above 6,000 feet |
Hot |
Half Pints or Pints |
15 Minutes |
20 Minutes |
25 Minutes |
Remove jars from the canner and cool completely on a clean, dry towel.
Check seals after 12-24 hours; lids should not flex up and down when the center is pressed.
SERVING IDEAS
Zucchini pineapple is an exceptional way to elevate your cooking, adding a unique sweet-tangy twist to savory dishes like this Zucchini Pineapple Chicken Stir-Fry. The following recipe showcases how zucchini pineapple can transform a simple stir-fry into a memorable meal, combining convenience with gourmet appeal.
Zucchini Pineapple Chicken Stir-Fry
Ingredients:
1 lb. boneless, skinless chicken breasts, thinly sliced
1 pint jar zucchini pineapple with juice
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/2 cup chicken broth or water
Salt and pepper, to taste
Cooked rice or noodles for serving
Chopped green onions and sesame seeds for garnish (optional)
Instructions:
- Mix the soy sauce, oyster sauce, cornstarch, and pineapple juice (or water) in a small bowl. Set aside.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and cook the sliced chicken until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the garlic, bell peppers, and onion until softened, about 3-4 minutes.
- Add the zucchini pineapple to the skillet and stir well to combine with the vegetables.
- Pour in the sauce mixture (soy sauce, oyster sauce, cornstarch, broth) and stir until the sauce thickens and coats the vegetables, about 2-3 minutes.
- Return the cooked chicken to the skillet and toss everything together until heated and coated with the sauce—season with salt and pepper to taste.
- Serve the zucchini pineapple chicken stir-fry over cooked rice or noodles. Garnish with chopped green onions and sesame seeds if desired.
DEHYDRATED ZUCCHINI
Dehydrated zucchini is essential to food preservation, offering numerous benefits for your pantry. When dehydrated, it retains its nutritional value while drastically reducing its size, making it a space-efficient addition.
When drying zucchini, wash, trim, and cut into ¼ inch slices or strings. To pretreat the zucchini pieces, blanch for 2 ½-3 minutes with steam or 30 seconds in water. After blanching, dip zucchini in ice water just long enough to stop cooking, then drain. Remove excess water and arrange the zucchini in a single layer on a dehydrator tray. Place the trays immediately in the dehydrator. The heat left in the zucchini will cause the drying process to begin more quickly. Dry approximately 10-12 hours or until the zucchini is brittle or crisp. At this stage, the zucchini should only have about 10 percent moisture. Be sure to condition before storing. (So Easy to Preserve pg. 348-351).
Dehydrated zucchini is lightweight, making it ideal for convenient, long-term storage and easy incorporation into various dishes, from soups and stews to baked goods or fritters. The following recipe is a great way to incorporate this ingredient and offers a crispy, nutritious snack.
Zucchini Fritters
Ingredients:
1 cup dried zucchini
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon freshly grated lemon zest
1 tablespoon minced fresh, flat-leaf parsley
1 clove of garlic, peeled and minced
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2-4 tablespoons olive oil
Instructions:
- Reconstitute zucchini in 1 cup of boiling water. Allow to sit for about 30 minutes, then drain thoroughly.
- Mix the drained zucchini, salt & pepper, lemon zest, parsley, garlic and eggs. Slowly add the flour, stirring well so that no lumps form.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. When the oil is hot, carefully drop in the zucchini mixture 2 tablespoons at a time (a 2- tablespoons cookie scoop works great for this), spacing the fritters a few inches apart.
- Cook until the fritter bottoms are golden, about 2-3 minutes. Lower the heat to medium, turn the fritters, and cook another 2-3 minutes until the fritters are completely golden. Remove fritters to a plate lined with paper towels to absorb excess olive oil. If you need to cook the remaining zucchini mixture, add more oil to the pan if needed.
Source: Adapted from Martha Stewart Living Magazine
FREEZING ZUCCHINI
Freezing shredded zucchini for baking is a practical and efficient method of food preservation, particularly for those who enjoy home-baked goods. This process captures the nutritional value of zucchini, allowing you to enjoy its benefits long after the growing season has ended. Shredded zucchini freezes reasonably well, making it a great addition to baked goods like breads, muffins, and cakes. By freezing in pre-measured portions, you can conveniently incorporate it into your recipes without the hassle of thawing large quantities.
When freezing shredded zucchini, be sure to choose young, tender vegetables. Wash and shred using a grater. Steam blanch in small quantities for 1 to 2 minutes until translucent. Pack in pre-measured amounts into freezer-safe containers, leaving ½ inch headspace. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini in your favorite baking recipe. (So Easy to Preserve pg. 289).
Basic Zucchini Bread Recipe
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups frozen shredded zucchini, thawed and drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Instructions:
- Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a medium bowl.
- In a large bowl, beat the eggs until light and frothy. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract, and mix until well combined.
- Stir the thawed and drained shredded zucchini into the wet mixture until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in the nuts and raisins, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious homemade zucchini bread!
This zucchini bread is perfect for breakfast, as a snack, or even as a dessert. The frozen shredded zucchini keeps it moist and adds a subtle sweetness that complements the spices beautifully. Enjoy!
Preserving zucchini through these methods extends the fruits of your labor and your garden's bounty. Whether you opt for boiling-water canning, dehydrated slices, or the convenience of the frozen options, each technique preserves the vegetable and the memories and moments created around its consumption. Embrace these recipes, experiment with flavors, and savor the taste of summer in every bite, knowing that the joy of sharing homemade treats with loved ones transcends the seasons.
Happy preserving!
Guided by Sherida, a UCCE Master Food Preserver, this series will take you on an enlightening journey through the world of sourdough. Sherida's passion for food preservation, combined with her extensive knowledge and experience, makes her the perfect mentor to guide you in becoming a successful sourdough baker.
Upcoming Sessions: Register here for the upcoming sessions
1. Science of Sourdough and Flours
- Originally held on 6/1/24, this session dives into the fascinating science behind sourdough. Discover the different types of flours, how to keep them fresh, and the importance of food safety and avoiding cross-contamination. The recording is available on our website for those who missed it. (Recording Available Here)
2. Crafting and Maintaining Your Healthy Starter
- Date: Saturday, 7/6/24 Time: 10:00-11:30 AM PT
- In this session, Sherida will guide you through the process of making your very own sourdough starter. Learn the secrets to maintaining a healthy starter and avoid the dreaded pitfalls that can lead to a sourdough starter doomsday.
3. Crafting Artisan Breads, Sandwich Breads, English Muffins, Bagels, etc.
- Date: Saturday 8/3/24 Time: 10:00-11:30 AM PT
- Take your skills to the next level by learning how to craft a variety of breads, from artisanal loaves to everyday sandwich breads, and even English muffins and bagels.
4. Share Baking Triumphs and Troubleshooting
- Date: Saturday 9/7/24 Time: 10:00 – 12:00 PM PT
- Join this interactive session to share your baking successes and troubleshoot any challenges you've encountered along the way. Gain valuable insights from Sherida and your fellow sourdough enthusiasts.
Why Join Our Series? Sourdough breadmaking is more than just a hobby; it's a rewarding experience that combines science and art. Our series is designed to equip you with the knowledge and skills you need to bake sourdough bread with confidence. Plus, you'll join a community of like-minded individuals who share your passion for baking.
Sign Up Today! Don't miss this opportunity to learn and embark on your sourdough journey. Whether you're a complete beginner or looking to refine your skills, our virtual series has something for everyone. Register here for the upcoming sessions
Additional Information About Sourdough: Sourdough bread is known for its unique, tangy flavor and chewy texture, which comes from the natural fermentation process. This method of breadmaking dates back thousands of years and has been cherished for its health benefits and delicious taste. A well-maintained sourdough starter can last for years and even be passed down through generations.
By participating in our series, you'll not only learn how to make sourdough bread but also understand the science behind fermentation, the importance of different flours, and how to troubleshoot common issues. Join us and become part of the rich tradition of sourdough breadmaking.
A Brief History: Established in the early 1980s, the UCCE Master Food Preserver Program has been a part of the community fabric for decades. It was born out of a need to provide accurate, research-based information on food safety and home food preservation—a critical skill that not only promotes healthier eating but also reduces food waste.
Local Roots: San Joaquin County's Journey: The San Joaquin County branch of the program was established in 2013, adding to the rich tapestry of the statewide initiative. Linda Driver, a founding member, led the program as the volunteer coordinator for three years, setting a strong foundation for its future. Bill Loyko succeeded her, dedicating his time and expertise until his retirement at the end of June 2024. As we step into July 2024, the baton has been passed to new volunteer co-coordinators, Kathy Anderson and Colleen Young. Both Kathy and Colleen have been with the program since 2018, and their passion for sharing food safety and preservation knowledge is unmatched. They are committed to continuing the legacy of educational outreach within our community.
Mission and Education: The program's mission is clear: to educate the public on safe home food preservation methods. This is achieved through a network of trained volunteers who share their expertise on everything from canning and pickling to drying and fermenting. These Master Food Preservers serve as a bridge between the university's research and the community's needs, ensuring that the information disseminated is both current and scientifically sound.
Community Engagement: Volunteers are the heart of the program, engaging with the community in various ways:
- Answering Queries: They provide answers to pressing questions about food safety and preservation, ensuring that the community's food preservation efforts are successful and safe.
- Educational Outreach: By staffing booths at local events, such as county fairs and farmers markets, they bring the knowledge directly to the people.
- Workshops and Classes: Hands-on classes and workshops as well as virtual presentations are a staple of the program, offering practical experience in food preservation techniques and food safety.
- Social Media Presence: Find us on various social media platforms, sharing tips and announcing workshops.
- Blogs and Newsletters: Many programs maintain blogs and send out seasonal newsletters.
Looking Ahead: The San Joaquin County program eagerly anticipates a new year filled with opportunities to serve the community. Plans include in-person workshops, virtual presentations, a help desk service, and the quarterly Preservation Notes Blog/Newsletter. For those inspired to become a Master Food Preserver, the program offers an annual training session.
Impact and Goals: The impact of the UCCE Master Food Preserver Program is multifaceted:
- It fosters a Healthy Environment by teaching skills that reduce food waste.
- It aims to Decrease Healthcare Costs by minimizing foodborne illnesses through proper preservation techniques.
- The program Engages Cultural Communities, respecting and incorporating diverse food traditions.
- It forms Strong Community Partnerships, working alongside other organizations to enhance its reach.
- By increasing Food Security and enhancing Food Resource Management Skills, the program contributes to the well-being of Californians.
As we look to the future, the UCCE Master Food Preserver Program stands as a testament to the power of knowledge and community in helping to create a sustainable, health-conscious California.
This idea comes from Jennifer, a Humboldt County Master Food Preserver, and it's too good not to share!
The Magic Recipe:
1. Gather Your Veggies: Slice up your zucchini, onions, and any other vegetables you have on hand (think red or green peppers, eggplant, etc.).
2. Roast to Perfection: Place the sliced veggies in a roasting pan, toss them with olive oil, and roast them uncovered in a 450°F oven. Stir frequently until they caramelize and fill your kitchen with a heavenly aroma.
3. Blend Away: Once roasted, pop the veggies into a food processor. For every 2 cups of roasted vegetables, add 1 tablespoon of chicken Better than Bouillon. Blend well to create a concentrated soup base.
4. Freeze the Gold: Portion the soup base into 1/2 cup servings and freeze each portion in an airtight container.