Pickled squash and green tomato chutney?

[HSmomto4]

Has anyone ever had or made these? I thought the green tomato chutney could be something I make with the tomatoes that fall off the vine after storms or the ones I pick to give the others more room to grow. I just have never had it before and don't know if it is worth it. Also, the pickled squash, never done that either so I am wondering if it taste good. I will have TONS of squash (I hope) so I'm trying to find some more things to do with it. I'm sitting here looking through my canning book trying to get some ideas. Is anyone else thinking about what they are going to do with their veggies to preserve them besides just blanching them and canning them?

[lisaann]

I would love to hear some ideas on preserving squash or zuchinni as well. I'm not a huge fan of either but I've planted them because if it come right down to it and we are hungry we will be thankful for them. I was wondering about possibly grilling them before canning. :idunno I would think it would lend a good flavor.

[HSmomto4]

We had this the other night and it was WONDEFUL!! The only thing I did differently was use fresh tomatoe's instead of sun dried. http://allrecipes.com/Recipe/Summer-Squash-Chicken-Alfredo/Detail.aspx

[happymommy728]

lisaann,
I don't know a lick about canning zucchini or squash. We are going to use a food saver and freeze a bunch of ours. If you find out any info on it be sure and post it. We're canning chow chow this weekend...lots of prep work so it should be fun with all of us in the kitchen tearing up over the onions:)

[ProudGranny]

Good Morning, Ladies! I thought I would step in here and add something as "food for thought".

Canning squash is something to be carefully considered (I have always frozen squash (or pickled it) never canned it, but wanted to check things out). Apparently, only one method of canning is recommended for hard or winter type squash and pumpkin (other than pickling): cubing it and pressure canning it (per the USDA, squash should NOT be pureed or mashed to can due to temperature fluctuation issues- this info is since 1994). Summer squash should NEVER be canned, this includes zucchini (other than pickling):

http://edis.ifas.ufl.edu/HE266

http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html

Summer squash can be frozen, dried, or pickled. But, current recommendations are: no canning due to safety issues.

***Generically speaking, pickling is home processing, but the term "canning" in these articles means packing the squash into a jar and pressure canning it without the vinegar.

I hope this helps!

[ProudGranny]

HSMomto4, I have canned Tomato and Apple chutney, it's good. Here's the recipe that I follow, when I do make it.

http://www.freshpreserving.com/pages/recipe/183.php?recipe_id=80

I have not pickled squash because the family does not like much in the pickle dept. Most in this family are meat and potatoes eaters that don't like too much of the "frills", except salsa. That said, I have and will continue to freeze some winter squash. It freezes very well, but takes up some space. I usually freeze enough for the known family winter get togethers: Thanksgiving, Christmas, Easter...

Something else to maybe keep in mind: winter squash makes great "pumpkin" pie. Tastes exactly like it. I have gone to the extemes of making pie filling and freezing it, when time permitted.

For green tomatoes, I have a few family members that love pickled green tomatoes. And, I enjoy them sometimes. If you are so inclined, here's a great recipe:

http://www.freshpreserving.com/pages/recipe/183.php?recipe_id=145