I know I said I would only post twice a week here, but a reader emailed me a question I couldn't answer substantially, so I thought I would create a segment where we can open up a question for discussion in the hopes someone else would have a better answer.
Today's question comes from Jackie Burris from Housewife Blues and Chihuahua News.
What's the best way to freeze summer squash?Maria: In my experience, I've never found a good method for freezing summer squash without losing a lot of the textural quality. The softer the squash and the more seeds it has, the harder it is to retain the original texture after freezing.
It's fine for soups, casseroles, and bread, but not for a nice presentation in its original form.
I do one of two things:
• Shred the squash then freeze to use later in casseroles or soups.
• Grow scalloped squash which has a denser flesh without as many seeds. It keeps its shape and texture without getting too mushy.
I actually prefer scalloped squash over the other summer squashes.
Readers: Do you have any tricks or tips for freezing summer squash so it doesn't get mushy?
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9 comments:
Raelyn Barclay said...
I'm not a huge squash person outside of the soups and breads, and of course pumpkin pie. Aside from grating it and freezing for said soups and breads, or pureeing for pie, I've only pickled zucchini.
I remember Nana would slice her squash and let it air dry a bit before freezing but I'm not sure of the details to her process. Hopefully, I have it noted somewhere.
I'll get back to you on this :)
Maria Zannini said...
Raelyn: I hadn't thought of drying them a bit. I tried freezing them singly on a cookie sheet once but it didn't help the mushy factor.
Raelyn Barclay said...
Ha! Nana to the rescue...
Okay, according to the book she gave me you want to harvest summer squash before rind becomes hard. "Blanch summer squash for 4 minutes, zucchini for 2-3 minutes. Slice summer squash 1/2 inch thick, cool, pack, and freeze."
Nana's NOTE: cool on cooling rack until flesh is dry to the touch (has the sheen of dry pancake batter just before flipping). Freeze in single layer. Bag and return to freezer.
I will say, my recollection is that she cut the squash before blanching but she didn't make a specific note about that. Perhaps some trial and error will be needed.
Hope that helps!
Maria Zannini said...
Raelyn: This is awesome! Thank you! I never tried drying them off first. I will definitely try it this year.
Thanks again.
Jackie Burris said...
Great answer, when our yellow squash starts exploding and we have enough to pick at one time will try this process. Thanks Maria and Raelyn, just what I wanted to know and Google could not tell me!
Maria Zannini said...
Jackie: There's always some subtle trick.
Thanks again, Raelyn.
Raelyn Barclay said...
You'll have to let me know if it works!
LD Masterson said...
I guess this is the upside of being a lousy gardener - I never have enough to freeze. But it's good to know how if a miracle ever happens and I get that bumper crop.
Maria Zannini said...
Raelyn: I will.
Linda: How can you not have too much squash. I couldn't give it away. LOL.