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.
1. Slice summer squash into ½ inch thick slices.
2. 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.
3. 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.
4. 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.
5. 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)
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!
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