How to Freeze Summer Squash - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs
How to Freeze Summer Squash in 10 easy steps - fully illustrated, with complete, simple recipe and directions. These are the easiest directions on the web! Anyone can make Summer Squash after reading this web page!
How to Freeze Summer Squash - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs PickYourOwn.org - Find a pick-your-own farm near you! Then learn to can and freeze! Toggle navigation Start here Search Clickable US County MapCrop availability / harvest schedule Picking tips Canning recipes Supplies More Other farms Farm owners menu Feedback Search × Search pickyourown.org Close Looking for How to Freeze Summer Squash - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs in 2026? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days. If you have questions or feedback, please let me know! There are affiliate links on this page. Read our disclosure policy to learn more. How to Freeze Summer Squash - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs How to Freeze Summer Squash (Zucchini, Yellow Squash, Crookneck, Pattypan, Straightneck, White Scallop, etc.) Click here for a PDF print version If you like frozen squash in the winter, just imagine how good it would taste if you had picked a firm, fresh squashes yourself and then quickly froze them at home! It is also one of the simplest ways to put up a vegetable for the winter. Here's how to do it, complete instructions in easy steps and completely illustrated. The squash will taste MUCH better than anything you've ever had from a store. If you want to freeze the squash already breaded and ready to cook, see this page. And you might like this recipe, too: How to make Grilled Summer Squash with Feta - which you can freeze for the winter, or serve fresh! Directions for Freezing squash Ingredients fresh summer squash - any quantity. I figure one medium sized squash per serving (it does cook down) Equipment Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn. 1 Large pot of boiling water 2 large bowls, one filled with cold water and ice. 1 sharp knife Directions for Freezing Summer Squash Step 1 - Get the squash! Start with fresh squash - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. Harvest before the seeds become mature and when color is still uniformly dark Step 2 - Wash the squash! I'm sure you can figure out how to rinse the squash in plain cold or lukewarm water using your hands and possibly a gentle brush.. Step 3 - Slice the squash Just take a sharp knife and cut of both ends (about 1/4 of an inch, or half the width of an average woman's little finger)Slice 1/2-inch thick slices. Prepare quickly, (if you leave it sit out cut up for more than a half hour, it will start to discolor). Do enough squash for one blanching at a time. NOTE: If you want grated zucchini for later baking, instead of slicing them, grate them. Then instead of water blanching them, steam blanch them in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze.Step 4 - Get the pots ready Get the pot of boiling water ready (about 2/3 filled). Also get a LARGE bowl of ice and cold water ready to receive the squash after blanching. Step 5 - Blanch the squash. All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. squash requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Cook (blanch) the squash for 3 minutes. Begin counting the blanching time as soon as you place the squash in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height. Step 6 - Cool the squash Remove the squash from the boiling water with a slotted spoon and place in ice water to cool for about 5 minutes (until cold). Cooling them quickly prevents overcooking. Keep adding more ice as needed. Drain thoroughly (2 or 3 minutes) Step 7 - bag the squash I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zi...