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!
- Author: Kathy Keatley Garvey
Ever seen the male longhorned bees, Melissodes agilis, zipping around your garden, trying to bump all critters, large and small, off of "their" blossoms? They own them, ya' know.
These male bees are SO territorial. We've seen them target honey bees, bumble bees, carpenter bees, syrphid flies, spiders and praying mantises. And one another. Everything is fair game.
"They're saving the flowers for the females of their species, so they can mate with them," according to the late Robbin Thorp (1933-2019), UC Davis distinguished emeritus professor, Department of Entomology and Nematology.
But as dusk settles, there they are, the boys sleeping together in what Thorp called "The Boys' Night Out." The females return to their nests and the males "snuggle" together on lavender, sunflowers or whatever blossom suits them.
If you try to photograph them during the day when they're being territorial, you'll need to set your shutter speed at around 1/8000 of a second to freeze the action.
But if you try to photograph them at dawn or dusk when they're sleeping, it's so much easier. They begin to stir around dawn, as honey bees and bumble bees buzz by their sleeping quarters.
What's up, sleepy head?
![A horizontal view of male Melissodes bees sleeping on a lavender stem. Image taken just after dawn in a Vacaville pollinator garden. (Photo by Kathy Keatley Garvey) A horizontal view of male Melissodes bees sleeping on a lavender stem. Image taken just after dawn in a Vacaville pollinator garden. (Photo by Kathy Keatley Garvey)](/blogs/blogcore/blogfiles/107599.jpg)
![What's up, sleepy head? A sleepy male Melissodes agilis bee begins to stir at dawn. (Photo by Kathy Keatley Garvey) What's up, sleepy head? A sleepy male Melissodes agilis bee begins to stir at dawn. (Photo by Kathy Keatley Garvey)](/blogs/blogcore/blogfiles/107600.jpg)
- Author: Melissa G. Womack
A scorching summer heat wave is bringing triple-digit temperatures and excessive heat alerts to much of California. The National Weather Service is predicting temperatures upwards of 105 and 115 degrees for several days in a row. Many home gardeners are wondering how they can help their plants, trees, or shrubs survive the intense summer heat.
“We are getting a lot of questions from around the state from people worried about how the extreme temperatures are going to affect the plants or trees in their yard,” says Missy Gable, director of the UC Master Gardener Program. “With a little extra planning, you can help your garden beat the heat and survive the hot summer weather.”
UC Master Gardener volunteers are available to help answer gardening questions and provide advice. Here are seven quick and easy ways to help make sure your plants and trees survive the hot summer months:
- Take care of yourself first, only garden during the cooler times of the day in the early morning or evening hours. Limit the time spent outdoors during the peak temperatures. Drink plenty of water, wear lightweight loose clothing, a brimmed hat, and work in the shade whenever possible.
- Shade your plants. Use a shade cloth, patio umbrella or other temporary structure to protect sensitive plants from the direct sun. This can reduce the heat stress on plants and prevent scorching of leaves.
- Water in the morning. Watering plants in the early morning helps to minimizes water loss due to evaporation, which is less prevalent during the cooler part of the day. This practice allows your plants to absorb water efficiently and become fully hydrated before the heat intensifies.
- Water trees deeply and less frequently. Water trees deeply and less frequently—yes, that's right, less frequently! The key is to water "deeply." Deep watering, promotes a robust network of deep roots, which helps the tree access water from deeper in the soil and become more drought-tolerant.
- Mulch, mulch, and more mulch. When temperatures get extreme, having a good layer of mulch prevents soil from heating up excessively and loosing water to evaporation. Apply 4-6 inches of a medium shred bark mulch to insulate the soil.
- Group container plants together: Placing container plants close to each other may help create a microclimate that retains moisture and reduces temperature fluctuations. Consider temporarily moving container plants to shadier areas.
- Watch for radiant heat. Pay special attention to plants located near walkways, patios, and other structures that radiate heat. These plants are often the first to show signs of heat stress and may require extra water to cope with the increased temperature.
- Don't fertilize plants or trees during hot summer months. Fertilizers aim to increase the growth of plants and trees. When a fertilizer is applied, especially one that is high in Nitrogen, a plant is triggered to produce more green growth. An increase in growth means an increase in water and nutrient needs. During hot spells, it is especially hard to keep up with plant water and nutrient needs as soils dry out quickly and water may not be readily available.
Thankfully, we're not trying to garden on the surface of the sun. Unfortunately, sometimes it can feel like it. Stay cool, and don't forget to plan for your garden in the fall—it's the perfect excuse to stay inside with the air conditioning and an ice-cold beverage.
Ask your local UC Master Gardener Program
Have a gardening question? UC Master Gardener volunteers are available to help. Click here to Find a Program and connect with your local UC Master Gardener Program. You will be redirected to your local county website and contact information. UC Master Gardener volunteers are available to help answer questions for FREE. Happy gardening!
VP Glenda Humiston and I have made the decision to change the 13/24-month option in ANR's academic advancement process to a new 18/30-month option. Before seeking an advancement, first-term academics usually complete at least two years for those in a two-year term cycle, or three years for those in a three-year term cycle. ANR merit and promotion guidelines have allowed an exception to this policy by allowing first-term academics to submit a merit or promotion advancement under a 13/24-month option, i.e., to seek advancement after at least 13 full months for those in a two-year term cycle, or after at least 24 full months for those in a three-year term cycle. In both options, the academic must show the equivalent of 24 (or 36) months of performance in the reduced review period.
Due to an increase in advancement requests for 13/24-month options, the number of service years for requests going down in the last five years, and several cases of first-term academics being denied due to lack of performance equivalency, we are changing the option to an 18/30-month option, respectively. Starting with the 2024/25 advancement cycle, first-term academics may seek advancement at the earliest after at least 18 full months for those in a two-year term cycle, or after at least 30 full months for those in a three-year term cycle. The change will ensure equity with previous years' advancements when fewer 13-month requests were requested and avoid the additional burden of negative outcomes (for academics, supervisors, and UC ANR at large). The change was discussed with the AAC-Personnel Committee in the annual advancement debrief and will be clarified in the eBook.
We will continue to strive for academic excellence, and I assure academics that a critical element of our merit and promotion system remains to reward outstanding achievements and performances. At the same time, we must ensure that early advancements and acceleration requests remain exceptions to the rule and do not become standard requests.
I also want to remind everyone that, as of October 2023, VP Humiston has approved an early-career CE advisor academic market-equity adjustment (for Assistant CE Advisor and Associate CE Advisor ranks). Leadership continues to review academic salaries and the advancement process to ensure salaries align with salaries in the labor market for comparable academic positions.
Brent Hales
Associate Vice President for Research and Cooperative Extension