Description

A high yielding, nearly spineless dark green fruit. Open plant habit makes for an easy harvest of the high quality fruit! Uniform 20 cm long by 5 cm (2 in) round cylindrical fruit.

Planting Instructions
Zucchini plants are frost tender and must be planted when danger of frost is past. For earlier fruit, plant in 8 cm (3 in) jiffy pots or strips 3 to 4 weeks prior to intended date of transplanting to the garden. Plant the seed 4 cm (1 1/2 in) deep and keep the soil warm, 22 C (72 F). Space plants in the garden 1 m (3 ft) apart. Harvest when the fruit is 20 to 30 cm (8 to 12 in) in size. If left on the plant they reach 1 m (3 ft). Fertilize with 10-52-17 and liquid seaweed for strong healthy plants.

Recipes

Dill Brine Recipe
Recipe (printable)

Recipe

Zucchini Marmalade ~ makes 6 pints

Ingredients

  • 2 pounds zucchini, washed and grated
  • 1 teaspoon grated lemon peel
  • juice from 1/2 lemon
  • 1 can (13 ounces) crushed pineapple, drained
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar
  • 2 tablespoons finely chopped crystallized ginger
  • melted paraffin, to seal jars

Instructions
Put zucchini into a large kettle and add lemon peel, lemon juice, and pineapple. Bring ingredients to a boil over high heat. Lower heat and continue to simmer, uncovered, until zucchini is tender. Add pectin. Bring to a boil again, and stir in the sugar and ginger. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. Stir for 5 minutes to prevent zucchini from floating. Ladle into sterilized jelly jars, and seal with 1⁄4 inch of paraffin.

Recipe from Farmer’s Almanac

Zuchinni Pineapple

  • 18 cups ground zucchini
  • 1⁄2 cup lemon juice
  • 3 cups sugar
  • 1 (46 ounce) can pineapple juice

Directions

    1. Bring juices and sugar to a boil.
    2. Add squash and simmer 20 minutes.
    3. Pack and seal in hot jars and lids.
    4. Makes 12 pints of crushed pineapple.
    5. May be used as you would regular pineapple.
    6. Ladle hot solids and liquid equally into heated jars.
    7. Leave 2 cm (1/2 inch) headspace.
    8. Debubble, adjust headspace leaving solids covered with liquid.
    9. Wipe jar rims.
    10. Put lids on.
    11. Process in a water bath or steam canner.
      Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude.