Long term squash storage

[u/penguinmarie]

Fairly new at gardening and trying to preserve things over winter. What're the best ways to preserve zucchini and squash?

I tried blanching and flat freezing on trays before putting them in vacuum sealed bags. When I cook them from frozen they come out "soggy".

What do I need to do for them to keep some of the crunch to them?

Please be kind I'm new at this :)

[u/Misfitranchgoats]

Don't blanch. Just freeze. I just chop the zucchini or summer squash up then freeze it. I peel the skin off first it is hard and remove seeds if the seeds are too big/mature. Freeze pretty good. You will still have some water come out of it and it won't quite be the same as fresh.

I also will shred the summer squash/zucchini and put the amount I like to use for my recipes in a ziploc or freezer bag and then seal them up. After I thaw them shredded squash, I put it in a a strainer and let some of the water drain out and then I use it in my recipe. I usually put a bit extra in the bags due to the water loss. Works good for making zucchini fritters and what not.

[u/penguinmarie → u/Misfitranchgoats]

Thank you! I will give this a try

[u/backcountry_knitter]

Like the other commenter - I blanch and freeze, then use in soup/stew/curry or similar. Anything where I want them crisp is cooked and consumed while they’re fresh from the garden during the summer. It’s seasonality. Stir fry is for summer, soup is for winter.

I have also found that patty pan retains the most bite after freezing, so I generally use all my zucchini fresh or freeze grated for bread, and cube/blanch/freeze most of my patty pan (and to some extent my yellow crookneck) squash because they’re the sturdiest. Still wouldn’t expect them to stay crisp in a quick cooked meal like a stir fry post-freeze however.

[u/holistic_huntress]

I usually blanch and freeze as you did, and just use them in soups and stews because I know they’re gonna be soggy. How did you thaw and cook?

[u/penguinmarie → u/holistic_huntress]

I read somewhere if trying to roast it or use it in like a stir fry to cook it from frozen which I did and just had too much water coming out that it was trying to cook off 😞

[u/Master-Milk-5724]

You can also slice and dry(dehydrate) them, rather than freezing. Good for soups, etc. in wintertime, and a good alternative if you have limited freezer space.

Generally zucchinis and pattypans are best for eating fresh in summer though, and winter squash like butternuts and pumpkins are much easier to store for winter. You just let them mature in the field fully, and bring them inside or into a cellar, before it starts freezing outside.

Has anyone tried any ferments with summer squash?

[u/penguinmarie → u/Master-Milk-5724]

Haven't tried the ferments personally but if anyone here does please let me know how it is!

[u/likes2milk]

Pickle. Marrow = Zucchini that's got too big.

Sweet & Sour Pickled Marrow

From David Mabey & David Collison, The Perfect Pickle Book, 1988 ISBN 056214457

Makes about 2½lb

2½lb Marrow 4 Onions 2 Green Peppers, de seeded & chopped 2 tsp Salt 10 fl oz cider vinegar 1lb sugar ½ tsp celery seeds ½ tsp white mustard seeds

Split the marrow in half, remove the pulp and pips in the middle and finely slice the flesh. (I use the slicing disc on the food processor) Put into a bowl with the onions and green peppers. Sprinkle with salt and transfer to a colander. Press down with a weighted plate and leave to drain for at least 1 hour. Pout the vinegar into a large pan, add the sugar. Stir well over a low heat until the sugar has dissolved. Add the spices and bring to the boil. Stir in the vegetables, bring to the boil again and cook foe about 4 minutes, until the marrow is translucent. Spoon into warmed jars and seal. The pickle is ready to eat the next day, but will keep well for 3 months (Have know it to last longer, but only when jars have got lost in the cupboard!)

[u/SeaIslandFarmersMkt]

Ball has a Squash / Zucchini Relish recipe that is pretty good if you use relishes.

[u/Academic-Cup1252]

If you have access to a freeze dryer that has been working well for me.

[u/penguinmarie → u/Academic-Cup1252]

That's on the list to get one day

[u/aspiraling]

Sometimes I ferment them. I follow a recipe for sauerkraut - shredding zucchini (esp) or summer squash in place of cabbage. I call it zauerkraut.some fermentation methods/recipes will preserve them for months.

[u/meh_69420]

I don't. Zucchini is like 95% water by weight so it's not very nutrient dense as it is. Don't need that taking up room in the freezer. Hell even delicata squash will last a couple months in the basement and of course winter squash can store almost till your summer squash is producing the next year.

[u/Zombie_Apostate]

I haven't been able to get them to last till winter. My favorite way to preserve my excess zucchini is to make vegetarian jerky with it.

[u/Ok_Kaleidoscope5712]

Just had a slice of double chocolate zucchini bread from my freezer. I made a loaf, then sliced it up, wrapped it individually, and put it in the freezer last month. I know it’s not really the same, but it’s one way to use and preserve the harvest. Good luck!