Preserving Summer Squash Into Winter

This year I'm having a bumper crop of summer squash, specifically yellow crooked neck and zucchini. We are not able to eat this as fast as we grow it, even if my wife makes zucchini bread and squash casseroles.

The way we've been freezing sliced squash results in its being too soggy when thawed in winter. Even if the squash is blanched before freezing. So, this year I'm buying a vacuum sealing machine and likely also a food dryer. We're going to slice the squash then process it.

I would like to hear from folks who have had good results via blanching and/or frying first and/or breading/not-breading and/or freezing a few hours before sealing ... Are there any tricks or secrets to this?

Next, have any of you successfully dried squash and zucchini slices for months of storage. I haven't even tried this. I've been reading and found people who were disappointed with their methods of re-hydrating the squash for frying. Any secrets? Anybody have a recipe for making squash chips that are to be eaten like potato chips?

I'd be most grateful for your suggestions.

 

Did you use spices like salt and pepper? Other ingredients for taste and/or extending shelf-life? For drying, did you slice the squash extra thin or just a 1/4 inch?

 

This is canning squash to fry later. It is pretty good and the breading stays on better than when using fresh.

another way I will preserve is blanching, breading and laying on cookie sheet in a single layer to put in the freezer till frozen. Then place in vacuumed sealed bags and back in the freezer.

those 2 are my favorite ways but I also will dehydrate to add into soups or casseroles and pressure can, but those do tend to get mushy. To get a better results, remove the seeds.