Blanching Yellow Squash To Freeze
Yes you can certainly freeze it without blanching. Dont forget to write the date on your bagsZucchini and summer squash for that matter freezes well.
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The ice water is used to immediately halt the cooking process after the squash is submerged in the boiling water.
Blanching yellow squash to freeze. Fill a bowl with cold water and ice and set it on the counter. Bring a large pot of water to a rolling boil. Use the frozen pieces in your favorite dishes as needed for nine to twelve months.
Remove the squash from the water with a slotted spoon and immediately place in a bowl of ice water for another minute to stop the cooking. Place the slices into freezer containers leaving some space at the top to allow for expansion and set them in the freezer. Step 4 Place the pieces of yellow crookneck squash in the boiling water and allow them to blanch or cook for 3 minutes.
Freezing squash for frying is the same as above except for one step. Then carefully drop the squash into the pot and blanch for 2-3 minutes max. Begin counting the blanching time as soon as you place the squash in the boiling water.
Drain the squash and remove to a paper towellined baking sheet to drain. The purpose of blanching prior to freezing is to stop the enzymes that degrade the flavor its not for safety. Bring 8 cups of water to a boil over high heat in a stockpot.
The common freezing process when freezing fresh vegetables such as summer squash is to slice the vegetables and blanch them before freezing. Shake off any excess flour then lay them between sheets of freezer paper just like you would with regular frozen squash. In this video Ill show you two different ways to freeze squash from your garden.
On a cutting board slice the ends of the yellow squash about ¼ inch on both ends. Next coat them in flour. You do not need to peel the squash.
Pour the blanched squash into a colander to drain. As long as you eat the squash within 4 to 6 months the flavor should be ok. I use an inexpensive metal steamer but you can also just plop it straight into boiling water.
This destroys the enzymes and bacteria that would over time remove nutrients and flavor from the squash. While the squash is in the boiling water go ahead and prepare your freezer bags to put the squash in to freeze. Cut off the stem then cut the squash into 12-inch slices or cubes.
Cover the kettle and boil at a high temperature for the required length of time. Once your squash is sliced season the slices with salt pepper and any other seasonings you would normally use. Yellow squash should be blanched before freezing to preserve color texture and flavor.
Cutting blanching bagging with the food saver and freezing squash and zucchini. Add the squash slices or cubes and blanch them in the boiling water for 3 minutes. Heat a pot of water on the stove over high then place the yellow squash inside and blanch for 3 minutes.
Cut 14 inch off of each end of the crookneck squash. Place a medium-size pot of water on the stove and bring it to a boil. Fill a bowl with cold water and ice and set it on the counter.
Blanching is important before freezing vegetables because it will stop enzymes in the vegetables from deteriorating. Cook blanch the squash for 3 minutes. Place the pieces of yellow crookneck squash in the boiling water and allow them to blanch or cook for 3 minutes.
Place the raw cubes or slices of summer squash in boiling water for 1 minute. Fill a large bowl with ice water and have more ice water on hand. Cut the squash into slices about ½ inch thick and.
You may use the same blanching water several times up to 5. To blanch yellow squash put a large pot of water on the stove to boil. I blanch if I am going to store them for a long time or use it in cooking.
Blanch the squash by steaming or boiling them for about 3 to 5 minutes less time if grated. After blanching the squash drain them in the kitchen sink and lay them out on paper towels to remove excess moisture. If youd like to blanch the yellow squash first prior to freezing wash the gourd and pat dry with paper towels.
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