I've kept large zucchini inside on the counter for 2 months or more in the fall. They were okay to dice and add to soups or shred and add to baked goods: not so good for stir fry, etc. I've used overgrown zucchini along with pumpkins, winter squash, etc. for fall decorations on the porch. The zukes were fine out there for several weeks of mild weather. Freezing wrecks them, of course. You should be able to easily store an older zucchini with a tough skin for a few months if you aren't concerned with how it tastes to you. I'd try a dry place such as a garage or shed and avoid the moist, humid cellar. I'm not sure if storage all through the winter would work, though. Check them weekly and let the chickens feast more often if the zukes aren't doing so well.

I guess the answer is no. I tried it, seemed very "shreddy" (not dense, just not like a marmalade to me). So I tried Ellie Topp's version with only 1C of squash instead of 5, still a lot of pulp/shreds. So I mixed that in (before adding sugar) to the Ball version and stuck it in the fridge while I made a "jelly" with a quart of bottled lemon juice, the rinds and ginger that I'd already boiled in the squash mixtures, and 4C of sugar. Poured out half the lemon juice/sugar mixture, added half the squash/citrus mixture and another cup of sugar b/c it didn't seem sweet enough, brought to a boil then added half a packet of (expired) liquid pectin just b/c I had all that lemon juice and didn't know if I'd get a good set. So I made 2 batches using 1 packet of pectin. And it set hard! Looks nice, got a bit more of the marmalade look I wanted, still quite a bit of shredded squash. Still tastes a bit like squash and not too much citrus though. And definitely needs more ginger, though I did add chopped crystallized ginger to each batch after combining with the lemon juice. So IMHO, both the Ball and Small Batch recipes use too much pulp/squash. I think next time (if I ever make this with summer squash again) I'll just go with the lemon juice and pectin (or lemon rind) to get a clearer marmalade like the Quick Lemon Ginger Marmalade we like from Ball, or try Linda Z's Lemon Ginger Marmalade which doesn't use pectin but calls for straining the lemon pulp/juice through a jelly bag, then add lemon zest and shredded squash. But I think there are probably better things to do with excess squash - I'll probably just make plain Lemon Ginger Marmalade from now on. And put it on the zucchini bread!

This is the only recipe I know of that is tested and safe for canning that has eggplant. It doesn't have much eggplant comared to the total amount of other vegetables. I don't have any other information that I have found online about the eggplant. I just know what I was taught in my food safety training classes. VEGETABLE ANTIPASTO Makes about 7 (500 m)l jars This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product. 2 1/2 cups (625 ml) green beans cut into 1/2 inch (1 cm) pieces 2 1/2 cups (625 ml) cauliflower florets, about 1/2 medium head 2 cups (500 ml) diced onion, about 2 large 2 cups (500 ml) diced green pepper, 2 medium 2 cups (500 ml) diced red pepper, 2 medium 1 1/2 cups (375 ml) diced carrots, 3 to 4 medium 1 1/2 cups (375 ml) diced celery, 4 to 5 stalks 2 cups (500 ml) lightly packed brown sugar 3 tbsp (45 ml) pickling salt 2 cups (500 ml) red wine vinegar 3 cans (each 156 ml) tomato paste 4 tbsp (60 ml) worcestershire sauce 2 tbsp (30 ml) hot pepper sauce 4 garlic cloves, minced 2 cups (500 ml) diced peeled eggplant or unpeeled zucchini 3 tbsp (45 ml) dried basil 1 tbsp (15 ml) dried mustard Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside. Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use. Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil. Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and mustard. Ladle antipasto into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met Âfingertip tight. Do not overtighten. Place jar in canner; repeat for remaining antipasto. Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process Âboil filled jars  25 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. Note: Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely in a boiling water bath canner. (However, some can be frozen successfully.) When the recipe adds low acid foods such as tuna (or other canned seafood), olives, mushrooms, vegetables and/or oil the resulting food mixture needs to be processed at temperatures higher than those that can be reached in a boiling water canner. These higher temperatures are essential to avoid the risk of deadly botulism poisoning. Processing filled jars of homemade antipasto in a pressure canner is unsuccessful because the temperature/time combinations required to eliminate the risk of botulism destroys the integrity of the vegetables resulting in a product that is almost spreadable. This Vegetarian Antipaso recipe has been specially formulated and tested to allow low acid vegetables (with added vinegar) to be processed safely in a boiling water canner. It yields a product with a well-balanced flavour and varied texture. Do NOT alter ingredients or measures. When ready to serve, to make a traditional antipasto, toss the contents of a jar of Vegetarian Antipasto with tuna, salmon or shrimp and add your personal finishing touchesÂmushrooms, olive oil and/or olives. Or, just serve this delicious Antipasto on its own. It`s delicious as a spread, dip or appetizer.

I loved Ratatouille, and then I tried Caponata, which I guess is the Italian version. I never went back. Here's my favorite version. And I don't mean to hijack your thread! Those cubes should say one half. CAPONATA 1 Medium Eggplant, cut into �" cubes 1 � Tablespoons Pickling Salt 2 Large Tomatoes, peeled and chopped 1 Medium Sweet Red Pepper, diced 1 Cup diced Zucchini � Cup Chopped Onion, more to taste 3 large Garlic Cloves, Minced � Cup chopped stuffed Green Olives 1 Tablespoon Capers 1 Bay Leaf 1 Teaspoon Fresh Thyme Salt and freshly ground Pepper 1/3 Cup Red Wine Vinegar 2 Teaspoons Granulated Sugar 2 Teaspoons Olive Oil 2 Tablespoons Tomato Paste Place Eggplant in a nonreactive bowl and sprinkle with the Pickling Salt and stir well. Let stand for 2 hours. Drain in a sieve and rinse well. Drain thoroughly and press out excess moisture. Place Eggplant, Tomatoes, Red Pepper, Zucchini, Onion, Garlic, Olives, Capers Bay leaf, Thyme Salt and Pepper in a large roasting pan. Heat Vinegar, Sugar and Oil in microwave until hot stir into Vegetables. Bake in a 350 degree F oven for about 1 � hours until Vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove from the oven discard Bay Leaf and stir in Tomato Paste. This is excellent as a topping for Bruscetta, or with the addition of a bit more Tomato, as a topping for Pasta. A squeeze of Lemon Juice and some of the Zest really helps to brighten up the flavors. Steve