Cool promptly, drain and package, leaving 1/2-inch headspace. Pat dry with additional paper towels. Cool the squash. Wash the squash in cold water and pat dry. Wash the squash and cut off the blossom and stem ends. We are using the foodsaver vacuum sealer system to preserve our harvest of zucchini for the off season in the freezer. Preparation and Blanching. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. 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. Step 1: Wash the zucchini and summer squash to remove any dirt and debris. You may use the same blanching water several times (up to 5). 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! Dehydrating Zucchini. There's no need to peel the squash. If you have a wire basket, you can put that in the water and then place the vegetables in the basket. Just shred the zucchini in a food processor, place in freezer bags, and freeze. 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. How to Freeze Breaded Zucchini and other Summer Squash, like Yellow Squash, Crookneck, Pattypan, Straightneck, White Scallop, etc.) Wash the squash and cut off the blossom and stem ends. How to Freeze Zucchini For preserving squash and zucchini, I personally like to freeze it for use later. Once it’s done steaming or boiling (should be tender when poked with a fork), … You can alternatively freeze zucchini slices or chunks for later use in recipes. Begin counting the blanching time as soon as you place the squash in the boiling water. Fill a large stockpot or kettle with 1 gallon of water; Put about 1 pound of the prepared squash in the boiling water. I use an inexpensive metal steamer, but you can also just plop it straight into boiling water. Don’t skip this step … 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. Shred the zucchini and squash (this is where my beloved food processor like this one comes in … 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. I actually … Seal the vegetables in bags using a vacuum sealing system or by removing as much air as possible from a freezer bag before sealing. Divide the zucchini among zip-top freezer bags or airtight plastic containers. Just remember: Frozen summer squash will have a mushier texture than fresh summer squash, so it's best to incorporate it … Press on the bags to remove as much air as possible before sealing. First, … Storing and preserving squash. Wash the squash and cut off the blossom and stem ends. It'll thaw and cook quickly, so there's really no need to thaw it first. 4. 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. 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. Having a supply of zucchini in your freezer will make it easy to grab and use in your favorite meals and baked goods. There’s no need to peel the squash. Pressure Canning Squash. Cook (blanch) the squash for 3 minutes. 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. Water blanch 3 minutes. Cut off the blossom and stem ends of the squash. Cover the kettle and boil at a high temperature for the required length of time. Consider how you will use your zucchini or squash. Fill a large stockpot or kettle with 1 gallon of water; bring it to a boil over high heat. Label the containers or bags with the name of the vegetable, the cut, and date. That’s when you should freeze it! Set up your station. Immediately immerse the blanched squash in the ice water to stop the cooking. This destroys the enzymes and bacteria that would, over time, remove nutrients and flavor from the squash. Slice or cube the squash. Blanch the squash by steaming or boiling them for about 3 to 5 minutes (less time if grated). Wash and cut in 1/2-inch slices. Some favorites are zucchini pancakes, zucchini muffins, and … To dehydrate zucchini, slice the zucchini in 1/4″ rounds (or thinner). Before you freeze any fruit or vegetable, blanching is a must. Once the water has returned to a rolling boil, begin timing. Different varieties within the same species can all cross, and pumpkins are actually the same species as zucchini! Feel free to combine zucchini and summer squash when you freeze them. By using The Spruce Eats, you accept our, Spiralized Summer Squash With Garlic and Basil, How to Dehydrate Zucchini and Summer Squash. Store in the freezer for up to a year. Keep the ice bath nearby; make sure the water is very cold before moving forward. Drain the squash and transfer it to 2 half-sheet pans each lined with 3 layers of paper towels. Be watchful for soft spots, especially on zucchini and try to use them within a week of harvesting. Powered by Mai Theme. Remove the paper towels and place the pans with the squash in the bottom of … You can use this to make baby food, add it to mashed potatoes, soups and sauces. Preparing to Freeze. in this video I show how I prepare, blanch and freeze Summer Squash or Zucchini. Preserve summer squash by freezing, pickle them for canning or dry them. 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. 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. 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. So to keep your pumpkins and zucchini from crossing and making a … Get daily tips and expert advice to help you take your cooking skills to the next level. But if you grow it in your garden, you know that you can sometimes end up more than you can eat. Zucchini is a great low-carb, hydrating vegetable which makes it perfect for light summer meals. Wash and cut in ½-inch slices. 3. Dehydrate as Soup Thickener. 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. Add a pint of frozen vegetables, cover the pan, and cook until just tender. Squash have male and female flowers, and are normally pollinated by insects. Instead, blanch the squash to will help preserve … Wash your produce. As it cooks and steams, the zucchini will sweeten, picking up all the nuances shallots deliver. You can also grate it and freeze it in 1- to 2-cup portions for zucchini bread, muffins, and cakes. Blanching stops enzyme activity in … 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. If you truly prefer one over the other, freeze them separately and label them before putting the vegetables into the freezer. NOT a sponsored video. Fill a large bowl or container with ice and water. If you want to can squash, you will need to use a pressure canner. Freezing Summer Squash: Choose young squash with tender skins. 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. Why is canning summer squash or zucchini not recommended? Step 2: Cut off the top stem and the bottom where the blossom was attached. There is no need to peel the squash before freezing it. Step 2: Select and prepare the squash. Your email address will not be published. Do you love it sliced into a … 1. 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 … Zucchini noodles, or zoodles, are a fun, healthy alternative to grain-based pasta. Zucchini and summer squash are easy vegetables to grow in a backyard garden and are often in excess at farmers markets in the summer. 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. Made some zucchini tots? For summer squash and zucchini, they can be store in the refrigerator until ready to use. Preparation – Choose young squash with tender skin. Get that stash of summer fruit squeaky clean before you do anything else. Step 5: Label the bags with the type of veggie, quantity and the year and store them in the freezer. It can’t … butterbasilandbreadcrumbs.com/preserved-zucchini-and-summer-squash It's very easy and will allow you to enjoy farm fresh zucchini or squash all year long. There's no need to peel the squash. The common freezing process when freezing fresh vegetables such as summer squash is to slice the vegetables and blanch them before freezing. Once sealed and frozen, it can be stored for up to 3 months or up to a year or more if vacuum sealed. 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). Step 2: Blanch the Zucchini. Choose fresh squash at the peak of its flavor, texture and nutritional value, without bruises and imperfections. Fill a large bowl or container with ice and water. Let me show you how easy it is. 2. Blot away excess moisture with paper towels before adding to the batter for cake, bread, muffins, etc. Fill a large bowl or container with ice and water.