How To Freeze Yellow Squash
The problem is that summer squashes have a very high water content, which makes freezing them a little tricky. So if you are wondering what to do with the surplus yellow squash harvest, here are some very easy to follow steps on how to freeze it.
Picking the squash
Pick the squash when they are just ready. i.e. firm to hold and of perfect color. Now select the best ones from the lot, this means separating the squashes with any kind of bruising, blemishes, or visible signs of infestation from the perfectly healthy ones.
Preparing the squash
Clean the squash in cold tap water, pat dry, and cut ½” from both ends.
Now cut the squash in small pieces.
You can dice them, shred them, slice them, or chop then – that’s absolutely left up to you.
Some people peel the squash before cutting, you might choose to do so, however it may make the squash soggy. Use your discretion. Remember to be very quick, for if you leave the cut squash to sit for a long time, it tends to discolor.
Again blanching is not absolutely necessary. Blanching deactivates the enzymes that discolor and spoil the squash, but blanching also tends to make the vegetable soggier. So, blanch the squash if you intend to store them for more than 7 to 8 months. However, if you are going to use them off quick then you can skip this step.
To blanch the cut squash, first keep a bowl of boiling water ready, transfer the squash into the water and allow the squash to stay for exactly 3mins, use a stop watch if required.
After 3 minutes, drain the hot water and pour ice cold water on the veggie immediately – the thermal shock will destroy superficial microbes and all other enzymes.
Now pat dry the squashes and transfer them onto perforated trays (use a colander if you do not have perforated trays) in a single layer.
Place these trays in your freezer and allow the yellow squash to freeze.
Bagging and batch labeling
Once the yellow squashes are frozen firm, transfer them into small single serving sized freezer bags. Thawing and refreezing with make the squash all the more soggy, so do not freeze in large quantities.
If you have a vacuum sealer, use it to remove all the air out, if you don’t have one –worry not, you can always suck out all the air using a simple straw. Removing the air is necessary to prevent freezer burns.
Once done with the sealing, label the bags with the name of the product and the freezing date. Yellow squash thus frozen will stay well up to 9 months to 1 year.
Since thawed squash tends to be soggy, it is better to use them in cooking rather than eating them raw. So transfer the frozen squashes into the cooking pot.
However, if you want to thaw your frozen squashes you can either do it in the refrigerator, or just allow them to sit on the counter top, or use the defrost option of your microwave. On thawing, squashes tend to let out a lot of water; remember to discard it off before using it.
So that’s how you should freeze yellow squashes.
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