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Save the squash! Here are 3 better ways to preserve your fall harvest

Got veggies coming out your ears? You’ll be surprised at these methods to save the squash.

Home gardeners are in full time squash mode! Families often have more zucchini and yellow squash than they can handle, so we have a handful of solutions for you. If you’ve never been much of a canner, this might be your year!

Rhonda Hair shares her expertise in canning and food preservation. Don’t just revel in the health benefits of your harvest now. Put some away for later! Rhonda shares some better ways to save zucchini than just shredding and freezing.

Find more advice from Rhonda at Find her recipe for 3-Way Zucchini Bread here, and her instructions for making zucchini powder here.


Glazed Lemon Poppyseed Surprise Muffins

Makes 12-15



  • 1 pound yellow summer squash (to make 2 cups puree)
  • Zest of one lemon*
  • ¾ c. sugar
  • 1 egg
  • ¼ c. vegetable oil or melted butter
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 c. flour
  • ½ tsp. salt
  • 1 Tbsp. baking powder
  • 1 Tbsp. poppy seeds


  • Juice of 1 lemon
  • Sugar

Preheat the oven to 375°. Lightly coat the inside of 12-15 muffin cups with cooking spray. Wash and trim the summer squash; cut into 1” chunks. Place in blender or food processor along with lemon zest, sugar, egg, oil or butter, and extracts. Puree until smooth. In a medium-sized bowl, combine flour, salt, baking powder, and poppy seeds. Stir until seeds are evenly distributed. Pour lemon-squash mixture over top; stir until just combined and there are no flour pockets left. Divide between muffin cups, and bake for about 20 minutes, until lightly browned and top springs back when lightly pressed.

While muffins are baking, make the glaze: measure your lemon juice, put it in a microwave-safe cup, mug, or small bowl, and add double that amount of sugar. For instance, if you have 3 Tbsp. juice, add 6 Tbsp. sugar. Stir. Heat in the microwave until it just comes to a boil, and stir again. Set aside to cool until the muffins are done.

When the muffins are baked and still hot, pour or brush the lemon glaze over top. Use it all up!

*If you don’t have a fresh lemon, instead of the fresh zest, use any of these instead: ½ tsp. lemon extract, 2 tsp. dried zest, or 12 drops food-grade lemon essential oil.

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