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How to Freeze Summer Squash

freeze summer squash

With harvest season in full swing you may be wondering what to do with all that summer squash?! I like to freeze some of my summer squash to use during the winter. Here are step by step instructions on how I blanch and prepare my summer squash for the freezer.sliced summer squash

1. Slice summer squash into ½ inch thick slices.







boiling summer squash

Throw several handfuls of sliced squash in a pot of bowling water. Wait for the water to return to a boil. (It should reboil within one minute, if not you are using to many vegetables for the amount of water.) Do not start timing your vegetables until the water begins to boil again. Let summer squash boil for 3 minutes.


summer squash on ice

Immediately remove squash from boiling water. I just use a slotted spoon or whatever is handy to remove the veggies. (This is where a blanching basket would come in handy, but I don’t have one.) I put the veggies in a pot of ice until I have removed all of them. I reuse the water by placing the lid back on the pot of hot water and let it come to a boil again and start the process over again.

summer squash in ice water
Once all the veggies are removed from the boiling water, I then dump the veggies and the pot of ice into the sink with ice cold water for 3 minutes. While I am waiting for the veggies to cool, I go ahead and throw some more veggies in the pot of boiling water and put more ice in my second pot.



drain summer squash

Once the veggies have completed their time in the ice cold water, I put them in a strainer to drain. Check the sink water to see if you need to run more cold water. I usually don’t have to because the ice keeps the water temp down. While the veggies are draining you will need to gather your next batch of veggies from the boiling water and dump those along with ice into the sink with the cold water. (repeating steps 3 & 4)

freeze summer squash
6. Once veggies have drained, place in a freezer safe container. Drain excess water and freeze!

To Use: Thaw in refrigerator for 24 hours and stem, stir fry or use in vegetable lasagna!



Do you have any tips or tricks for preserving summer’s harvest? We would love to hear about them in the comments below!

Visit ecoMomical Me Kitchen Tips for more great frugal tips & tricks!

Source: National Center for Home Food Preservation

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4 Responses to “How to Freeze Summer Squash”

  1. Jaime says:

    So these are frozen with no liquid in them? When you thaw them out, do they stay firm or do they come out soggy? (I use mine in stir fry, so I like them to go in firm so they don’t fall apart). Is there a way to can them like you do tomatoes and just store them room temp? Thanks!

    • admin says:

      It’s important to blanch before freezing to stop enzyme actions as well as to help preserve the nutrients and color. Your veggies will not be crisp, but if you drain your veggies enough they should not be soggy either, just slightly cooked. Just throw you veggies into your stir fry at the end as not to over cook the veggies. Canning summer squash is not recommended as an accurate process time has not been determined. From the National Center for Home Food Preservation website “Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process.” You can also dehydrate summer squash if you do not want to freeze it.

  2. Diane says:

    Is the pic of freezer jars full or canned ones?

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