Preserving Summer Squash Into Winter

Discussion in 'Food Storage - Canning/Freezing/Butchering/Prep' started by Old Geezer, Aug 3, 2017.

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  1. Old Geezer

    Old Geezer Legendary Survivalist
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    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.
     
    danil54grl and Keith H. like this.
  2. Keith H.

    Keith H. Moderator Staff Member
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    I have dried squash & it was still good a year or more later. I dried a heap for trail food & "just in case", & packed it in paper bags & left it in one of my desk draws in the study. A year later or so it was still just fine. I dry foods in the open oven of our wood burning stove.
    Keith.
     
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  3. Old Geezer

    Old Geezer Legendary Survivalist
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    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?
     
  4. Keith H.

    Keith H. Moderator Staff Member
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    About 1/4" sounds right, no spices. We mostly use it in stews or soups so we can add spices then if we want to.
    We also dry stuff above the stove on racks & have also used racks on top of the wood heater during winter.
    Keith.
     
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  5. danil54grl

    danil54grl Well-Known Member
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    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.
     
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    1. DirtDiva
      To add to that I freeze squash puree. Squash boiled till soft usually with onion and green pepper, then drained and added back to pot then I run an immersion blender through it. I freeze the puree in small squares (about 2 cups) then vacuum seal. These I use in casserole recipes that call for boiled squash. I also make a soup by adding spices, chicken broth, and cream and make a squash soup.
       
      DirtDiva, Jul 29, 2020
      danil54grl likes this.
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