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If the summer squash has a hard shell that cannot be broken with a fingernail, it is a prime candidate for squash butter,
a spread for that zucchini bread or toast. This butter cannot be canned but it will keep in the refrigerator for several
weeks or longer, or in the freezer. To remove the rind, bake or steam manageable chunks of washed and seeded squash.
Bake at 350 F for 1 to 1 1/2 hours with about an inch of water in the bottom of the pan or steam in a large pot with a tight
fitting lid, about an inch of water in the pot, for about 20 to 30 minutes. Cool and peel. This cooks overnight
in the crockpot.
Ingredients:
7 quarts of mashed, peeled, squash
4 cups sugar
2 Tbsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground allspice
Procedure:
Place mashed squash, sugar and spices into crockpot with a small amount of water or apple juice in the bottom.
Cook on low for about 8 hours. If your crockpot does not hold all the mashed squash at once, you can cook for a longer
time the next day after you add the remainder of the mashed squash. This needs to reduce by about half the volume, so
cook uncovered, stirring when you think of it, but it is not really necessary. When it looks thick enough to be a spread,
prepare about 7 pint jars and lids, or freezer containers. Allow to cool to room temperature before storing in fridge
or freezer.
Serving Size:
About 7 pints (14 cups)
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