"Depending on how big, you can still make use of it. Summer squash, including zucchini, develop hard seeds fairly quickly, giving them an unpleasant mouth feel. If the seeds are hard, but the flesh isn't bitter, you could use it for zucchini bread or any recipe that calls for shredded zucchini. Usually this works for slightly overgrown fruit. If your zucchini is the size of a man's torso, I recommend tossing it into the compost pile."
"Adding acid to home-canned tomatoes is an essential safety step and definitely shouldn't be skipped. Salsas and catsup recipes usually call for added acid in the form of either vinegar or lemon/lime juice. In the case of crushed tomatoes or plain pasta sauce, the added acid can result in an unpleasant level of tartness, as you have discovered. Fortunately, there's a way around this that won't compromise safety."
"When reheating the sauce or tomatoes, add teaspoon of baking soda to the pot. Expect some foaming as the baking soda neutralizes the acid, releasing carbon dioxide gas. Once the foaming has subsided, taste the sauce and, if it's still too tart, add another teaspoon of baking soda. Repeat this process until the sauce is no longer sour. Don't add too much baking soda at one time or your stove will look like a kid's volcano science fair project."
Summer squash like zucchini develop hard seeds quickly, which create an unpleasant mouth feel. If seeds are hard but flesh remains not bitter, grate the zucchini for bread or any recipe calling for shredded zucchini; this works for slightly overgrown fruit. Extremely large zucchini should be discarded to compost. Acid must be added to home-canned tomatoes for safety; salsas and catsup typically use vinegar or lemon/lime juice. Added acid can make crushed tomatoes or plain pasta sauce overly tart. When reheating, add a small amount of baking soda, expect foaming as acid is neutralized, and repeat cautiously until the sauce is no longer sour.
Read at www.pressenterprise.com
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