freezing squash & zucchini
September 16, 2008 at 12:43 pm 4 comments
Freezing is a great way to preserve produce from the summer. It’s easy to let the extra zucchini & squash go to waste. And with all the funny stories of people leaving bags of squash on neighbors doorsteps, why not just take a little time and freeze them for soups, stews and veggie chilis for the winter?
Here is a great link for more information on freezing produce.
…a few rules and tips to follow:
- you must blanch before freezing (this slows/stops the enzymes actions, if you do not do this, it will cause off-coloring, off-flavoring, and toughening)
- don’t over blanch! each veggie has a specific amount of time to cook, view this link for specific times
- drain well
- using a blancher
makes the blanching process easier, a multi-cooker
freezing squash & zucchini
- cut squash/zucchini into bite-sized pieces
- blanch squash/zucchini into boiling water for 3 minutes (blanching the veggies is essential for freezing, see above)
- immediately put veggies into an ice bath, let veggies cool through for several minutes
- drain well, very well
- place onto flat baking sheet pans and freeze
- take pans out of freezer, then place frozen veggies into ziploc freezer bags, mark date then put back into freezer
Entry filed under: recipes, veggies. Tags: food, freezing, vegetables.
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[...] 16, 2008 in herbs | Tags: food, freezing, herbs | In a previous post, I showed my process of freezing squash & zucchini. Freezing herbs, is a great way to [...]
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[...] 12:10 pm · Filed under veggies This summer I froze zucchini and squash shreds instead of the slices like last year. I love making zucchini muffins/bread, so I think the shreds will be perfect. The slices are [...]
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