How do I put up squash for the freezer?

nanahanna(a8 AR)June 10, 2007

My MIL showed me how many years ago, and I have forgotten. Seems like we just sliced the clean yellow crooknecks and put them on a cookie sheet to freeze, then put them in baggies....or maybe we put them right in baggies. Anyone have a good method? I have about 5 gallons of them to put up....don't want to waste them...guess I could make squash relish...hmmmmm..what to do????


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ksrogers(EasternMass Z6)

Slice and freeze on a big cookie sheet will help when your going to thaw and cook them.

    Bookmark   June 10, 2007 at 8:44PM
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nanahanna(a8 AR)

Thanks! I think that is how we did it years ago and it worked great. We had fried squash last night and it sure was good!


    Bookmark   June 10, 2007 at 9:24PM
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Linda_Lou(SW Wa.)

How do I? ...Freeze

Summer Squash
(Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)
Preparation  Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Grated Zucchini (for Baking) Â Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze.

If watery when thawed, discard the liquid before using the zucchini.


This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

    Bookmark   June 10, 2007 at 10:13PM
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gardenlad(6b KY)

In addition to relish you can pickle those squash. Just use any recipe you like, substituting squash for the cukes.

Summer squash makes a particularly nice bread & butter pickle.

    Bookmark   June 10, 2007 at 10:50PM
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nanahanna(a8 AR)

Thanks LindaLu and gardenlad! Ummmmmm...squash pickles! Sounds really good! I have jars and pickling spices...I may try a few. We love squash. We grilled some the other night that someone else had given us. They were delicious. They were straight neck and pattypan squash. Yum!


    Bookmark   June 10, 2007 at 11:20PM
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ksrogers(EasternMass Z6)

I must say that out of all the yellow summer squash, the crooked neck has the most flavor.

    Bookmark   June 11, 2007 at 9:07AM
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nanahanna(a8 AR)

I think so too ksrogers! I love them raw in salads or just to dip!


    Bookmark   June 11, 2007 at 10:37AM
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zabby17(z5/6 Ontario)

I am also very fond of the yellow "patty pan" type.

I had a couple of plants of those, and also some round zucchini "ronde de nice" types, and was pleased to see a volunteer squash sprouting up in just the right spot in a veggie bed! I don't know what kind it is --- it could be from a seed in my homemade compost that I spread on the bed, or it could be from a fruit that got left behind and went to seed from one of last year's plants. But it's a nice little bush plant, and got off to a great, strong start --- it's ready to flower any day now, when the squash I planted for this season are still very small plants.

Can't wait to see what it is!

Good luck with your freezing, Nanahanna. I didn't much like the texture of my frozen squash slices when I tried it a few years back, so now I only freeze it shredded as Linda Lou posted, for use in zucchini bread or soup. Mmmm...


    Bookmark   June 12, 2007 at 1:43PM
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nanahanna(a8 AR)

Thanks for the idea zabby! Another way to preserve squash! I don't usually put up zuchini don't see as much of it here sold by farmers markets but you do see a little, and of course you can buy at the grocery store but it is expensive. I like a bargain! LOL. That pattypan was delicious. I steamed some yellow squash last night. It was delish also.


    Bookmark   June 12, 2007 at 2:48PM
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Nanahanna, I also shredded both zukes and yellow for the freezer last year when my plants started putting out too much to handle fresh. I didn't know any better and didn't blanch but it seemed to turn out OK for what I wanted it for. A bit watery but I just let it drain for a bit before adding to my recipe. One thing I did with shredded squash was to add to my sauce for spaghetti and lasagna. My family doesn't care for squash like I do and they never knew the difference, LOL. It cooks down and adds the nutrients. I cubed some squash and froze for soups/stews which was a nice addition in the middle of winter. The shredded stuff can be added to virtually any dish, really. Lori

    Bookmark   June 12, 2007 at 5:06PM
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nanahanna(a8 AR)

Thanks for the ideas Lori! I will definitely shred some and freeze them. Also will cube some too. That will go good in veggie soup this winter!


    Bookmark   June 12, 2007 at 10:07PM
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I will fry it for 10 min in some olive oil by itself or along with peppers,onions,eggplant. Put it on a plate to cool, and then pack in bags to use in soup,stews, spagetti sauce, or as a vegetable.

    Bookmark   June 30, 2011 at 9:14PM
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