Posted: 7/25/2011 1:01:01 PM EDT
Ok, I've about had enough squash in the past few weeks, and I still have a few more still growing on the vines. I'm getting sick of seeing it let alone eating anymore for the time being. So Arfcom, what's the proper way of freezing them??
I have yellow, and white pan squash, and would like to freeze them for later. I've looked up both ways of doing it, by blanching, and not blanching. They would be used up within 6 months, so I'm not sure if blanching is really required. So what's you input Arfcom, blanch or not to blanch? |
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I blanch
What I do is cut the squash crossways making rings. Boil in a steamer basket for 3 minutes. Press out as much of the water as I can. Place into ziplock bags and then freeze. We make squash casserole with the squash so I've learned how much to put in the bag for 1 casserole. Other then slicing I have also run the squash through a cabbage shredder before blanching. The shredder is good if you want to hide the squash in other things like pasta sauce . |
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I froze some of mine. I froze it like I do fish.
Clean it. Place in ziploc freezer bag. Fill with water Press out excess air Freeze I don't blanch. I pulled out a quart sized bag this morning that I am defrosting to be added to a crockpot of peas and sausage for supper. Did you try using the excess squash in a relish? When we got tired of eating it, I used it as the base for relishes, pretty damn tasty, and since I had so much of it, the volume allowed me to store enough for the household and still be generous with it as a gift to friends and neighbors. It has a neutral flavor and allowed me to do sweet, sour, and hot relishes without it 'tasting like squash'. some of it I ground in the grinder, others were rough chunks. The ground relish, unless you told someone it is squash, is just a fresh flavored relish that nobody believes is squash based. TRG |
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I'm already sick of it. Never fails, if I only plant two hills of it the vine borers get it. I planted five hills, all healthy and it's coming out of my ears already. 6-7 a day. I do make some pickles out of it, but no way can I keep up with it. Been giving it away by the sack full. Won't be long before none of those folks will take it either. 
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Don't blanch.
Freezing is a form of blanching, blancing is a process of getting the cell sturcture of the plant to break down. What does water do when it freezes, it expands causing the fruit or vegetable to do the same thing. When freezing a soft vegetable like squash don't expect it to be crisp like a green bean or a carrot it will be mushy no matter what you do. Great for slow cooking or soups or even making a patty with ground squash and bread crumbs, cheese, egg, and any other vegetables or herbs you may want to use. Shallow fry and enjoy. My $.02 |
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Quoted:
I'm already sick of it. Never fails, if I only plant two hills of it the vine borers get it. I planted five hills, all healthy and it's coming out of my ears already. 6-7 a day. I do make some pickles out of it, but no way can I keep up with it. Been giving it away by the sack full. Won't be long before none of those folks will take it either.
I was just like you until I realized I could make relish. about the time I made that 'discovery' the stinkbugs were in full bloom. Now, it has been 2 weeks since I picked a squash. i miss them. <sniffle> I am still canning peppers, and picking maters, but my volume, by weight, of production has dropped 60% since the squash all died. TRG |
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Quoted:
I'm already sick of it. Never fails, if I only plant two hills of it the vine borers get it. I planted five hills, all healthy and it's coming out of my ears already. 6-7 a day. I do make some pickles out of it, but no way can I keep up with it. Been giving it away by the sack full. Won't be long before none of those folks will take it either.
Sounds like my luck
I'm gonna look into the relish recipes, i may turn that over to my mom and grandma who love to invent all kinds of dishes  My mom already has a Squash casserole you'd die for
I may still yet end up freezing some, as a good mess of squash all cooked up may hit the spot later on in the fall 
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jnk556, check my thread for pics. But I'm drying lots of mine, I bought one of those cheesy looking "Bonzai" or similar slicers from wallyworld a while back and use it to chunk it up fairly quick and then dehydrate it.
Zuccs anyway and probably all squash I'm assuming, rehydrate pretty darned well. I'm drying with the intent of adding to soups and stews as well as rehydrating for zucchini bread over the fall and winter. I'm also thinking about playing around a bit and running some of it through the food processor unitl it's like flour and adding it into a hardtack recipe with some dried jalepenos and habereros and powdered onion and garlic. Good luck!.. K. |
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We used vacuum sealer bags last year and works ok, We sliced them on a mandolin about 5/16" thick and froze. If frying with butter and onions in the skillet do not let them thaw all the way and they will not be as mushy. They should be fine for casserole after completely thawing.
On a side note my favorite casserole Awseme yellow squash casserole |
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I don't blanch.
Do you have a water-bath canning setup? If not, go buy one. Then, make this. I have made 48 pints of it so far this year and so far not even the Squash Hater has sussed out the fact that it's mostly zukes. Zuke Salsa, for water-bath canning 10 cups zucchini, shredded 4 onions, chopped or shredded 2 green peppers, chopped 2 red or yellow peppers, chopped 1/4 cup pickling salt for soaking 1 tablespoon pickling salt 2 tablespoons dry mustard 1 tablespoon garlic powder 1 tablespoon cumin 2 tablespoons brown sugar 1 pint pickled jalapenos, minced 4 tablespoons dried cilatro, or 3 T fresh 3 cups apple cider vinegar 2 tablespoons red pepper flakes 1 teaspoon pepper 6 cups chopped ripe tomatoes 12 ounces tomato paste 1 quart crushed tomatoes Day one: In a large bowl combine zukes, onions, green pepper, red or yellow pepper, and the salt. Mix together, cover, and let stand overnight. Day two: Drain, rinse well, squeeze out as much moisture as you can. Put into a large pot, then add all other ingredients. Bring to a boil and simmer for 15 minutes. Ladle into pint jars. Process 15 minutes in BWB. Makes about 10 pints. Notes: If you want more, or less, heat you can add more, or fewer pickled jalapenos or other peppers. If you want to use FRESH peppers, add 1/4 additional cup of cider vinegar for each cup of minced pepper. You can also add a couple tablespoons of cayenne if still more heat is desired. |