Freezing Squash
Tips On Freezing Squash and Keeping it Fresh
If you enjoy store-bought frozen squash, think how much cheaper it would be, freezing squash yourself. And the taste would be fresher, too! Freezing is an easy way to put fruits and vegetables up for the winter, and it can be done at home. Here we'll describe how to do it, in simple steps:
Equipment and ingredients needed for freezing squash:
One fresh summer squash - a medium sized squash will make about one serving, since it cooks down
Ziploc ™ or freezer storage bags (the freezer bags are more sturdy and will help better protect your squash from freezer burn)
One large pot, filled with boiling water
Two large bowls, one should be filled with ice and cold water
One sharp knife
One slotted spoon
Step 1: Start with a squash that is fresh but not over-ripe. If there will be any delay between picking the squash and freezing it, put ice on it or put it in the fridge. Make sure you pick your squash before the maturation of the seeds, and when the whole squash is dark in color.
Step 2: Wash your squash in lukewarm or cool water using a gentle brush or your hands.
Step 3: Use a sharp knife to remove both ends of your squash; take off about one quarter inch off each end. Slice your squash into slices, about a half-inch each.
Don't leave the freezing squash out after you cut it - prepare it right away. If you leave it sitting out before freezing, it may start to become discolored. Do up enough of your freezing squash for one blanching each time.
Step 4: Ready your pot and bowls. Get your boiling water pot (filled 2/3 of the way), and get a large bowl of cold water and ice ready to put the squash in after you blanch it.
Step 5: Blanch your squash. All vegetables and fruits have in them bacteria and enzymes that will break down the nutrients and make the color change. It will also affect the texture and flavor of food during the freezing project. Blanch your squash for about three minutes.
Count the time for blanching as soon as you put your squash into the boiling water. Cover your pot and boil the squash at a high temperature. You can reuse the water for up to five blanchings before it will cool enough to need changing. Add additional hot water from your faucet to keep the water level at the height of 2/3 full.
Step 6: Cool your squash down. Remove it from the boiling water with your slotted spoon. Place it in the cold water to cool for about five minutes or until the squash is cold. Cool them quickly, as this prevents over-cooking. Add more ice to your bowl of water as you need it. Drain the squash well for a few minutes.
Step 7: Use your foodsaver ™ storage bags and remove the air. This will prevent freezer burn and drying out. If you don't have a vacuum food sealer, use a straw to suck all the air out of your bags before closing them.
If the freezing squash is very wet even after you drain it, put it in the bag and freeze it with the bag open, standing up, in the freezer. Then seal it after it freezes - no mess!
Step 8: You're done! Put them in the freezer. When using it later, remember that unthawed frozen foods are mushy, so use it for cooking. You can keep your frozen squash for about nine months.