Preserve summer squash by freezing, pickle them for canning or dry them. Freezing Summer Squash: Choose young squash with tender skins. Wash and cut in ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes.
Plain pumpkin and winter squash can be canned. They are great for quick pies and quick tasty side dishes of squash mash. You must use a pressure-canner for this (there is no safe way to water-bath plain squash, unless you pickle it), but your investment quickly pays off.
Summer squash including zucchini (aka courgettes) is a low-acid food. To can summer squash or zucchini, you need to do it as an acidified condiment such as pickles, relish, or crudités, and water bath or steam can the jars. (See: Using Zucchini instead of Cucumbers for Pickling.)
Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process.
Freeze the squash cubed or sliced if you plan on preparing the zucchini or squash as a side vegetable, casserole, soup, or stews. You can also grate it and freeze it in 1- to 2-cup portions for zucchini bread, muffins, and cakes.
So if you’re looking for some creative ways to put your squash harvest to good use this summer, consider five of our favorite ideas: Fry Squash Into Fritters or Croquettes. Freeze Squash for Winter. Slice Squash Into Noodles. Make Squash Kid-Friendly. Diversify Your Squash Recipe Repertoire.
It’s not required for pressure canning. Just make sure they are clean. Wash Squash & cut off the ends. Cut Squash into cubes or you can slice if preferred.
The “ summer squash ” is a soft-skinned squash. The “ winter squash ” is hard-shelled squash. Summer squash might be more aptly named a “tender squash.” It has moist flesh and a tender skin. Winter squash is harvested from late summer through autumn and sometimes into early winter.
How to Freeze Squash and Not Make It Mushy, blanch in boiling water for 3 min, place in cold water for 4min to stop cooking process, freeze for 9-12months.
The ice bath will stop them from cooking further and help to preserve the color and flavor for freezing. Once they are completely cooled, store the squash in zipper bags or freezer containers. Put them into the freezer for use throughout the year. It is safe to store squash using this method for up to nine months.
Cut off both ends from each summer squash and discard the ends. Cut the summer squash into half-inch slices. Place the raw summer squash directly into the plastic storage bags. Fill each bag approximately half-full.
Dial Gauge pressure canner: 12 pounds pressure for 55 minutes for pints. 12 pounds pressure for 90 minutes for quarts.
Directions: Wash and dry the winter squash. Peel or cut the outer skin off. Cut the squash in half and scoop out the seeds. Place the cubes in a pot of boiling water for 3-5 minutes. Use a slotted spoon to transfer the cubed squash from the boiling water and place it in a bowl of ice water for another 3-5 minutes.