3. Drain the squash and transfer it to 2 half-sheet pans each lined with 3 layers of paper towels. Preparation – Choose young squash with tender skin. We are using the foodsaver vacuum sealer system to preserve our harvest of zucchini for the off season in the freezer. Once the water has returned to a rolling boil, begin timing. Remove the paper towels and place the pans with the squash in the bottom of … Cover the kettle and boil at a high temperature for the required length of time. 1. So to keep your pumpkins and zucchini from crossing and making a … Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Zucchini and summer squash are easy vegetables to grow in a backyard garden and are often in excess at farmers markets in the summer. The following are the steps you should use when preparing zucchini and summer squash for freezing. Fill a large bowl or container with ice and water. Instead, blanch the squash to will help preserve … Step 2: Blanch the Zucchini. Once sealed and frozen, it can be stored for up to 3 months or up to a year or more if vacuum sealed. Wash and cut in 1/2-inch slices. Divide the zucchini among zip-top freezer bags or airtight plastic containers. Storing and preserving squash. Preparing to Freeze. Add the zucchini … Step 1: Wash the zucchini and summer squash to remove any dirt and debris. Consider how you will use your zucchini or squash. Rehydrating and Using Dried Zucchini To use dehydrated zucchini and summer squash, pour boiling water over the squash, and let them soak for 15 minutes. Fill a large stockpot or kettle with 1 gallon of water; Put about 1 pound of the prepared squash in the boiling water. Store in the freezer for up to a year. Squash have male and female flowers, and are normally pollinated by insects. I actually … Cool promptly, drain and package, leaving 1/2-inch headspace. The taste is very similar and since much of the difference lies in the outside skin color, the combination of the two will not be very different. Immediately immerse the blanched squash in the ice water to stop the cooking. Keep the ice bath nearby; make sure the water is very cold before moving forward. If you cut raw squash into cubes and flash freeze it, it will most likely be very mushy when you defrost and cook with it. Choose fresh squash at the peak of its flavor, texture and nutritional value, without bruises and imperfections. Before you freeze any fruit or vegetable, blanching is a must. in this video I show how I prepare, blanch and freeze Summer Squash or Zucchini. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. Freezing zucchini is one of the easiest ways to preserve an abundant harvest that comes in all at once. I use an inexpensive metal steamer, but you can also just plop it straight into boiling water. Blanching stops enzyme activity in … If you have an abundance of zucchini or summer squash and have the freezer space, you might want to freeze the surplus. Slice or cube the squash. If you have a lot of vegetables, you can freeze it in a variety of cuts, depending on how you think you'll use it. The common freezing process when freezing fresh vegetables such as summer squash is to slice the vegetables and blanch them before freezing. 4. Made some zucchini tots? Why summer squash and zucchini are so good for you Summer squash are very low-calorie vegetables, containing 17 calories in a 100 gram serving. Freeze the squash cubed or sliced if you plan on preparing the zucchini or squash as a side vegetable, casserole, soup, or stews. How to store apples for winter without refrigeration, How to make fermented sour dill crock pickles, How to make and can or freeze applesauce and pear sauce. If you want to can squash, you will need to use a pressure canner. Different varieties within the same species can all cross, and pumpkins are actually the same species as zucchini! Fill a large bowl or container with ice and water. Cut off the blossom and stem ends of the squash. Press on the bags to remove as much air as possible before sealing. These types of squash, such as zucchini, pattypan, and crookneck squash—have thin edible skin and flesh that contains lots of moisture. Though they taste best when eaten fresh, you can dry and freeze your zoodles if you want to store them for a long period of time. This destroys the enzymes and bacteria that would, over time, remove nutrients and flavor from the squash. Blanch the squash by steaming or boiling them for about 3 to 5 minutes (less time if grated). There’s no need to peel the squash. You can alternatively freeze zucchini slices or chunks for later use in recipes. If you're looking for something other than zucchini bread to use up your summer produce in, the frozen shredded zucchini works really well in fritters. Just shred the zucchini in a food processor, place in freezer bags, and freeze. When you start seeing a pile of any crop on your countertop, pulling … You may use the same blanching water several times (up to 5). It's very easy and will allow you to enjoy farm fresh zucchini or squash all year long. Your email address will not be published. Seal the vegetables in bags using a vacuum sealing system or by removing as much air as possible from a freezer bag before sealing. Wash the squash and cut off the blossom and stem ends. But if you grow it in your garden, you know that you can sometimes end up more than you can eat. Here are 5 ways you can freeze zucchini: Zucchini Slices or Pieces: Zucchini slices, cubes, or pieces come in handy for sautés, soups, stir-fry, and … As it cooks and steams, the zucchini will sweeten, picking up all the nuances shallots deliver. Blanching is important before freezing vegetables because it will stop enzymes in the vegetables from deteriorating, preserving the flavor of … Add a pint of frozen vegetables, cover the pan, and cook until just tender. Label the containers or bags with the name of the vegetable, the cut, and date. Do you love it sliced into a … Feel free to combine zucchini and summer squash when you freeze them. Step 5: Label the bags with the type of veggie, quantity and the year and store them in the freezer. Follow these steps to prepare the zucchini and/or summer squash for freezing: Note that 1 to 1 1/4 pounds of zucchini or summer squash will yield about 1 pint of frozen vegetables. If you have a wire basket, you can put that in the water and then place the vegetables in the basket. Wash your produce. NOT a sponsored video. When it’s done after about 10 minutes, I’ll toss it with pasta, fresh summer tomatoes, and grated Parmesan, or plate it as a side dish next to rotisserie chicken. Wash the squash in cold water and pat dry. While not as popular as the above, there are a few more ways to freeze squash and zucchini: Freeze zucchini puree – just saute or steam your zucchini, puree it and freeze. For summer squash and zucchini, they can be store in the refrigerator until ready to use. Using a wire basket in the water will make it easier to lift all of the squash out at the same time, but it's not necessary. Defrost grated zucchini before using it in a recipe. It'll thaw and cook quickly, so there's really no need to thaw it first. Why is canning summer squash or zucchini not recommended? Fill a large stockpot or kettle with 1 gallon of water; bring it to a boil over high heat. How to Freeze Zucchini Note that the texture and color may change from the deep freeze, so defrosted zucchini or summer squash will not look or taste the same if eaten raw. The Spruce Eats uses cookies to provide you with a great user experience. There's no need to peel the squash. 2. Rather than freezing raw zucchini, you can also make double batches of recipes that use a lot of zucchini and then freeze those after they are cooked! Be watchful for soft spots, especially on zucchini and try to use them within a week of harvesting. Freezing Summer Squash: Choose young squash with tender skins. Pressure Canning Squash. Step 2: Select and prepare the squash. It can’t … Once it’s done steaming or boiling (should be tender when poked with a fork), … Step 3: Shred the zucchini and squash (this is where my beloved, Step 4: Package the shredded zucchini in air tight bags (we use a vacuum sealer. If freezing in zip-close storage bags or if you're using a vacuum sealing system, first freeze slices or cubes on a large baking sheet in a single layer. Cook (blanch) the squash for 3 minutes. Step 2: Cut off the top stem and the bottom where the blossom was attached. Zucchini noodles, or zoodles, are a fun, healthy alternative to grain-based pasta. Let me show you how easy it is. Water blanch 3 minutes. Wash and cut in ½-inch slices. Zucchini is a great low-carb, hydrating vegetable which makes it perfect for light summer meals. Dehydrating Zucchini. Slice or cube the squash. Don’t skip this step … Shred the zucchini and squash (this is where my beloved food processor like this one comes in … There's no need to peel the squash. Once the vegetables are properly plumped up, pour off the water, and use the squash as usual in your favorite recipe. Dehydrate as Soup Thickener. That’s when you should freeze it! For preserving squash and zucchini, I personally like to freeze it for use later. And of course, you don’t want it to go to waste. Powered by Mai Theme. Allow your squash to thaw in the fridge, or toss it right into a pot of soup or a hot pan while it's still frozen. Set up your station. How to Freeze Breaded Zucchini and other Summer Squash, like Yellow Squash, Crookneck, Pattypan, Straightneck, White Scallop, etc.) Having a supply of zucchini in your freezer will make it easy to grab and use in your favorite meals and baked goods. Fill a large bowl or container with ice and water. Begin counting the blanching time as soon as you place the squash in the boiling water. To blanch the zucchini, bring a large pot of water to a rolling boil. Wash the squash and cut off the blossom and stem ends. Wash the squash and cut off the blossom and stem ends. If you truly prefer one over the other, freeze them separately and label them before putting the vegetables into the freezer. Some favorites are zucchini pancakes, zucchini muffins, and … Freeze Zucchini. Preparation and Blanching. Cool the squash. Use two medium squash per quart bag. Just remember: Frozen summer squash will have a mushier texture than fresh summer squash, so it's best to incorporate it … Preserve summer squash by freezing, pickle them for canning or dry them. Drain the squash thoroughly and then transfer to freezer containers, leaving 1/2-inch of headspace (leave at least an inch if using narrow-mouth glass jars). There is no need to peel the squash before freezing it. By using The Spruce Eats, you accept our, Spiralized Summer Squash With Garlic and Basil, How to Dehydrate Zucchini and Summer Squash. Get that stash of summer fruit squeaky clean before you do anything else. Get daily tips and expert advice to help you take your cooking skills to the next level. First, … Here's how to freeze zucchini or summer squash: Wash the zucchini and slice them into 1/2-inch rounds and get ready to blanch them. To dehydrate zucchini, slice the zucchini in 1/4″ rounds (or thinner). Blot away excess moisture with paper towels before adding to the batter for cake, bread, muffins, etc. You can also grate it and freeze it in 1- to 2-cup portions for zucchini bread, muffins, and cakes. Pat dry with additional paper towels. To cook, place about 1/2-inch of water in a saucepan and bring to a full boil. You can use this to make baby food, add it to mashed potatoes, soups and sauces. butterbasilandbreadcrumbs.com/preserved-zucchini-and-summer-squash