I need information on freezing squash for frying later. I started canning everything a few years back, and have totally forgotten how I did this. It seems that I cut them into slices, laid the slices on a flat pan and put them in the freezer. After they were frozen, I then put them in bags. Does anyone know if this is the correct procedure? How do I freeze them for stewing later? My neighbor has an over abundance of squash. He is sharing with my family.
How to freeze Squash
- Thread starter She-ne
- Start date
Almost any freezing method will work for squash, if you plan to stew it later.
I enjoy fried or grilled squash, and have never found a good freezing method that I can fry or grill after freezing. So I usually end up stewing the frozen squash.
Like your neighbor, I have an abundance, and am solving the problem by giving it away
I enjoy fried or grilled squash, and have never found a good freezing method that I can fry or grill after freezing. So I usually end up stewing the frozen squash.
Like your neighbor, I have an abundance, and am solving the problem by giving it away
Kathy in WV
Down on the Farm...
Do it like you remember- flash freeze and put in freezer bags. BUT- when you take it out to use it put it between layers of paper towels to thaw. Lightly press the water out and get it as dry as possible before frying and it will be much more like fresh fried squash. I love squash!!
This is not exactly what you asked but perhaps it is an idea you might like to consider.
I dehydrate all my extra squash. I grate the big zucchini and use it in baking it reconstitutes in about 15 mins and is perfect. I also slice all the small stuff and dehydate those. Just reconstitute if you want to stir fry etc or drop right in a stew type thing. Easy to store as well.
One year I made a really big batch of ratatuli (sp) and canned it. It was even tastier than fresh we thought.
I dehydrate all my extra squash. I grate the big zucchini and use it in baking it reconstitutes in about 15 mins and is perfect. I also slice all the small stuff and dehydate those. Just reconstitute if you want to stir fry etc or drop right in a stew type thing. Easy to store as well.
One year I made a really big batch of ratatuli (sp) and canned it. It was even tastier than fresh we thought.
Thanks to all for your suggestions. I used the "flash freeze method". I will let you know how it turns out. Next question...does anyone have a squash relish recipe? Did I fail to mention that my neighbor has a lot of squash? I will probably have frozen, canned, and relish before this season is over.
Zucchini Relish
We like this one:
Zucchini Relish
10 c. chopped zucchini
4 c. chopped onion
2 qts. water
Soak above with 5 T. salt overnight. Drain and rinse.
Add:
6 c. sugar (I used less)
2 1/2 c. vinegar
1 T. dry mustard
1 T. turmeric
1 T. cornstarch
2 T. celery seed
1 red sweet pepper, chopped
1 green sweet pepper, chopped
1/2 tsp. black pepper
Boil for 30 minutes. Seal in hot jars. Water bath process for 15 minutes.
We like this one:
Zucchini Relish
10 c. chopped zucchini
4 c. chopped onion
2 qts. water
Soak above with 5 T. salt overnight. Drain and rinse.
Add:
6 c. sugar (I used less)
2 1/2 c. vinegar
1 T. dry mustard
1 T. turmeric
1 T. cornstarch
2 T. celery seed
1 red sweet pepper, chopped
1 green sweet pepper, chopped
1/2 tsp. black pepper
Boil for 30 minutes. Seal in hot jars. Water bath process for 15 minutes.
pkchicken
resident chicken
I freeze my zuchini whole with the stems on, 3 in a plastic bag. Usually 8-10 inches long ones. The skin provides an extra layer against freezerburn.
Then I just thaw them as I want them over the winter. Thawing on the drainboard with the ends cut off...the water runs out of them while thawing and then cooking them takes less time and they're still a bit livelly even though they've been frozen. You can press on them to remove more water to get them even drier for frying.
pk
Then I just thaw them as I want them over the winter. Thawing on the drainboard with the ends cut off...the water runs out of them while thawing and then cooking them takes less time and they're still a bit livelly even though they've been frozen. You can press on them to remove more water to get them even drier for frying.
pk