To blanch or not to blanch winter squash?

9 years ago

I pressure canned some a few weeks ago, but tasted it when it was done, and wasn't crazy about the texture or watery taste. It's my plan to work really hard over the next month, and thaw out and use the frozen turkeys and hams which are taking up lots of freezer space. I think I will be much more happy with the quality of frozen winter squash, and hope to make a lot of space. I will let the squash that I have, age for a good month before I do anything with them.

I have searched the garden forum here, and people go back and forth with how to freeze. It's been said that enzymes still continue to work in winter squash even when they are frozen, if they are not partially cooked.

If anyone does this task year after year, can you please give every detail for me (and possibly others here?) I would like to use quart freezer ziplock bags. What is the easiest way to do it? I have a huge Hubbard (that I am afraid I will cut my hand off with, when trying to halve it.) Also a Peanut squash, Cinderella pumpkin and one of those heavily lobed green pumpkins, and about 60 lbs of beautiful Butternut. And, I printed out a repertoire of recipes from this very forum that is a collection of some very interesting ways to use it.

Featured Answer

digdirt2

9 years ago

It isn't a question of blanching when you are going to freeze it. Winter squash is cooked before freezing. How you cook it first is your choice - boiling, baking, roasting, pressure cooked, even microwaved - we all have our own preferences. And how much you cook it is your choice to a degree. In general, the more it is cooked first the easier it is to work with.

http://nchfp.uga.edu/how/freeze/squash_winter.html

I know some folks use a hatchet on them but depending on the variety and size I will wash it well, poke a few holes in it with a hammer and BIG screwdriver (disinfected first of course) and stick the whole thing in the oven at 350 for as long as it takes for it to begin to soften - to give when pushed, to cut fairly easily. Poke it every 15 mins or so. Then I cut it apart into manageable pieces, peel, cut the meat into 2" chunks and roast it to fork tender. Cool, bag and freeze. I use vacuum seal bags.

If you wish you can puree it before freezing.

I have also done them in the microwave if they will fit. Poke holes again. Full power for 3-5 min at a time until it is soft enough to work with. Seems to take forever that way and take care you don't do it too long at a time, they can explode.

Dave

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Comments (7)

Donna Roesink Zone 6a Ohio
Original Author
9 years ago
Thank you, Dave. You are the best. I trust your methods implicitly, and think that baking them will be the easiest. I saw some online who said that blanching was not necessary. But then, I read some ideas that even after frozen, the enzymes continue to work. I had been going round and round with how to handle them- but now have made up my mind.
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digdirt2
9 years ago
" I saw some online who said that blanching was not necessary."

You'll see in the NCHFP instructions on freezing that some blanching is recommended for everything. It is done specifically to terminate the enzymatic effects so that you get a longer storage life for the food.

Some choose to skip that step. Their choice. But not blanching does significantly shorten the storage life quality. So unless you consume the frozen food within a few weeks rather than months blanching, or cooking in the case of squash, makes a big difference in quality.

Dave
Donna Roesink Zone 6a Ohio thanked digdirt2
floral_uk z.8/9 SW UK
9 years ago
I am genuinely interested in the reason for canning or freezing winter squash. I don't grow them but I buy them throughout the winter and spring and the grower I get them from stores them as is and they keep. At home they keep for weeks in the kitchen if I don't use them straight away. What is the rationale for processing a vegetable which will keep?
digdirt2
9 years ago
Longer storage for one. Since I grow them I get buried under them some years and too many would go to waste otherwise. Plus storage for them can be difficult for many. Even with our root cellar I can only store so much for so long and many folks don't have good store conditions.

Plus there is convenience. A frozen batch is ready to cook briefly and serve, a canned batch is ready to puree and turn into soup with just a few minutes. Same reason I use for canning dried beans - ready to eat in minutes rather than hours.

And for me since it is a 90 mile round trip to the store I don't have easy access from another source.

Dave
floral_uk z.8/9 SW UK
9 years ago
Thanks for the explanation, Dave.

90 mile round trip .... crikey. A different world. My vegetable supplier delivers to my door every Friday so storage is his problem, not mine.
digdirt2
9 years ago
Life in the boonies! ;-) Wouldn't trade it for anything.

Dave