It may not feel like summer yet, but it definitely looks like summer at the farmers market! This week you can find tomatoes, potatoes, onions, green beans, corn, broccoli, collard greens, radishes, blueberries, cherries, zucchini and summer squash.

This week I want to answer a few common questions from people about canning and preserving the foods we grow or purchase from the market.

Q: I have a lot of peanut butter, pickle and quart-sized mayonnaise jars, which I would like to use for canning. Is it safe to use these jars in a boiling water bath canner or a pressure canner?

A: No! These jars are manufactured for single use. They make good refrigerator storage jars, are a perfect solution for your picnic packaging needs or can be recycled at your local recycling center. Standard Mason-type canning jars are made to be used many times and to withstand the heat necessary in the home canning process.

Q: Is it safe to process food in the microwave or conventional oven?

A: No. USDA research has shown that there are too many variables to establish safe processing times.

Q: What causes food to rise in the jar?

A: Strong vacuum in the jar, too heavy a syrup, spoilage (often accompanied by foaming) or air trapped in the food causes food to float.

Q: If food looks and smells all right, can I use it right from the jar?

A: Low-acid foods (vegetables, meats and mixtures) which have been home canned should never be tasted until they have been cooked at boiling temperature for 10 minutes. Starchy foods, such as corn and lima beans, should be cooked for 20 minutes. Boiled foods may be safely eaten if there has been no foaming or off-odor during boiling.

Q: Why must I blanch vegetables? Will they keep without it?

A: Growing things do not stop maturing when they are cut or harvested. The texture becomes coarser and ripening takes place with changes in flavor and sometimes color. Protein substances, called enzymes, cause this maturing process, which will continue even when the product is frozen. Blanching deactivates the enzymes and helps preserve product freshness.

Hopefully you found an answer to a question you may have had, but if not, feel free to give us a call at Cornell Cooperative Extension (255-1183) and we will do our best to answer it for you. This week, Jennifer and I are using some of the local zucchini for a quick and easy recipe called Parmesan squash cakes. These make a quick and low-fat side dish or light lunch. Stop by our booth Thursday to try a sample.

Becky Crawford is the community nutrition educator for Cornell Cooperative Extension of Cayuga County

Parmesan squash cakes

Makes four servings

1 large egg

2/3 cup finely chopped shallots (or onions)

1 tablespoon chopped flat-leaf parsley

1 teaspoon dried parsley

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups shredded seeded zucchini or summer squash (two to three medium)

1 potato, shredded

1/2 cup grated Parmesan cheese

Non-stick cooking spray

Beat egg in a large bowl. Stir in shallots (or onions), parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash, potato and cheese to the bowl, stir to combine. Spray skillet or griddle with non-stick spray. Use medium heat. Pack a 1/3 cup measuring cup with the squash mixture and unmold it into the pan. Gently pat it down to form a 3-inch cake. Repeat, making four squash cakes. Cook until golden brown and crispy, about three to four minutes, flip and continue cooking another two to three minutes. To serve, garnish with either a small dollop of light sour cream or salsa.