George Shirley wrote:
> Ran up on a recipe for the above last summer and made one pint jar of
> it. Just opened it today for Miz Anne's lunch and she liked them. I had
> added Pickle Crisp at the time I made them in June of 2010 and she said
> they were crisp and nice.
>
> Now I have another thing I can do with summer squash when we get bumper
> crops, they don't freeze worth a hoot, even when vacuum sealed, and I've
> never tried drying them. Now I just have to try to remember where I got
> the recipe. I'm sure it's in one of the preserving books I have so there
> is only eight feet of shelf to paw through.
>
> We got a nice rain last night and the temperatures are just now rising
> above 60F. Skies are overcast so maybe we won't be as rainfall deficient
> this year as we were last year.


I've made B&B zucchini before, and it tasted OK but they were soft and
soggy -- but I didn't use any calcium chloride. That might make a big
difference.

The huge alligator-sized zukes actually do freeze OK. That's about
the only thing they are good for, besides scaring children. Shred them
(the giant zucchini) and freeze to use for baking.

-Bob