Best way to store/preserve summer squash?

11 years ago

I'm asking this in advance, I don't have squash in the ground yet, let alone harvesting it.

But I'm wondering what's the best way to store/preserve summer squash. Primarily for one recipe, a baked casserole I make. It's based off a southern summer squash casserole recipe- and part of making it is slicing into 1 inch slices, then simmering the squash till tender before assembling the casserole.

I've used zukes and yellow squash for this.. but by far it's superior to use ball squashes- and I grow them in part specifically for this family favorite. So I grow ball summer squash every year this recipe- I would like to take advantage of my summer harvest if I can, but I'm unsure as to what the best way to preserve the harvest is.

I've read you can blanch and shock summer squash and freeze it- but I've also read that the result is kind of watery and not so good. I've also read to bake the slices or grill them before freezing- but not much about how the defrosting of them turns out.

So.. any advice about this?

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Comments (5)

matthias_lang
11 years ago
I'm not too pleased with any method I've tried to save summer squash, however, I had not thought of baking or grilling before freezing, I think that might help a little with the texture. How about if you give that a try with a store bought squash now before your harvest season comes so that you'll have a better idea if you want to do that.

I hope someone else here has tried it or has some other suggestions.
lilyd74 (5b sw MI)
11 years ago
I dehydrated three varieties of summer squash last year in thin round slices - much thinner than one inch, which I think would be too thick for dehydrating. However, the ones I have reconstitute nicely and have a good texture for all kinds of recipes. I am still using them and enjoy them greatly. Maybe you could stack thin slices on each other to get your inch thick slice? If you can find a way to freeze it that would be wonderful but I've never heard of a way that doesn't turn it into mush. Good luck, and let us know how it goes!
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citytransplant(zone5)
11 years ago
Why not make the casseroles, bake them until half cooked and freeze. When frozen, take out of the pan, put into a zip lock bag then back into the freezer. When you want one, put it back into the original pan, pop the frozen or defrosted casserole in the oven.
digdirt2
11 years ago
You can always do as with eggplant - a good pre-soak in salted water to draw out much of the water in the slices then blanch or 1/2 bake and freeze. That way they can be used for most anything but they will be somewhat softer - that's the nature of freezing.

But agree with Joan that if a specific use is planned for them then make it, 1/2 bake and freeze just as we do with pies and other baked goods.

Dave
nancyjane_gardener
11 years ago
I dehydrate some, then freeze. Fine in a casserole. I also shred and freeze. Fine for an extra vege umph in a soup or stew, also for breads/muffins etc.. This year I went on vacation for a week and came home to several massive zuks. I'm planning on seeding them, scraping the outside, cubing and cooking in home made chicken broth, then pureing to freeze for soup base in the winter.