Got loads of summer squash? This time of year summer squash can be plentiful. Even if you don’t grow your own, you might have a neighbor or family member who has heaps and would love for you to take some. You can also find zucchini and yellow squash cheap locally at farmer’s markets during the height of the summer.
It’s easy to preserve summer squash for use over the winter (think zucchini bread in December), with only a little time in the kitchen now. Here are two ways to freeze your squash for later use:
- If you want to use squash for baking, adding texture to soups, or for making latkes or zucchini patties, grate the squash using a hand grater or in the food processor.
- Portion the grated squash out into freezer bags, jars, or boxes, label and freeze. Alternatively you could portion the grated squash into cupcake holders, place in the freezer until fairly solid, then place the frozen portions in a larger ziplock bag. This method just keeps it from all sticking together and makes it easier to get the amount out you need when you need it.
- If you like chunkier squash for using in stir-fries, pastas, or the like, then choose young squash that still have tender skin (the arm sized ones are better for the grating method above). Wash the squash and slice into the size you like.
- Blanch the squash for 3 minutes, drain, and cool.
- On a cookie sheet, spread the blanched squash out and stick in the freezer. Pre-freezing like this will keep the squash from becoming a mass in the bag.
- When it is frozen, place squash in bags, jars, or freezer boxes, label and freeze.
To find locally grown food from your local farmers, visit Pick-A-Pepper.com!
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