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A Fast and Easy Method to Freezing Squash

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As I write this, I know I will get some resistance to this idea, but, I must share the incredible method I recently learned. I received a vacuum food sealer for my birthday this year, and I love it. It seals meat to perfection; allowing for stockpiling sale finds for several months in the freezer. As I tested it on other foods, such as strawberries, my love started to wane a bit. It was not successful at sealing any veggies or fruit with high water content; therefore, making it is difficult to seal soggy, blanched food.

I found myself stuck with a bounty of zucchini and yellow squash at the beginning of the summer and needed to find a way to keep it for later use. My new found passion of canning had only developed as far as the water bath method, so pressure canning was not an option for the squash. I turned online for a solution and found many experienced preservers were vacuum sealing squash without first blanching. A shocking discovery for someone whose mother blanched everything before freezing.

Could this be possible? Could it be as easy as slicing and sealing? I found the answer was yes. I know I am going against everything my mother, grandmother, aunt, and mother-in-law have ever taught me about freezing vegetables for future enjoyment. Yes, it is true; no more standing over the hot oven and trying to get the scalding, slippery substance in plastic bags.

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Make sure the squash is completely dry before vacuum sealing it.

Make sure the squash is completely dry before vacuum sealing it.

A Stress-free Process

Make sure the squash is clean and thoroughly dry before slicing. I slice the squash into round discs; this allows for various purposes such as frying and casseroles. Take a clean paper towel and blot the discs before placing in vacuum bags. Now, follow the directions for your specific sealer.

Each source I found that recommended the no-blanch method, gave a maximum of four to six months to keep the squash frozen. This is a shorter time than blanching or canning provides, but, I think the trade off worth it

Follow the instructions according to your specific sealer.

Follow the instructions according to your specific sealer.

Vacuum sealed squash that has not been blanched will last in freezer four to six month.

Vacuum sealed squash that has not been blanched will last in freezer four to six month.

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Additional Resources

About the Author

Catherine Dean is a freelance writer, gardener, quilter, and blogger. Her professional background includes nonprofit program development, grant writing, and volunteer management. She holds a Bachelor of Science in Mass Communications from Georgia College & State University.

Her blog, Sowing A Simple Harvest, chronicles a modern couple trying to live a simplistic, sustainable life. To explore Catherine's professional credentials, visit her website. She can also be followed on Google+.

Comments

CURT HOGGATT on August 05, 2018:

If you will place a folded Bounty paper towel length ways and place it just above your fruit, you can eliminate most of the water. Just make sure you dry the outside thoroughly before.

Margie's Southern Kitchen from the USA on May 14, 2016:

I have never like squash after I freeze it, I am going to look at thrift shops and see if I can be lucky and get a vacuum sealer for $3.00 like Hyphenbird! Maybe I will like it this way, thanks!

Jane Gerard on March 19, 2016:

Thanks for sharing this nice post. If you want

Catherine Dean (author) from Milledgeville, Georgia on February 05, 2015:

I'm so glad you enjoyed it!

RTalloni on December 15, 2014:

Thanks for sharing your experience with vacuum sealing squash!

Catherine Dean (author) from Milledgeville, Georgia on August 15, 2012:

Thanks so much. That means a lot coming from such an experienced Hubber! I greatly appreciate it.

Victoria Lynn from Arkansas, USA on August 15, 2012:

What a wonderful gadget! And a great hub--very well laid out and explained. Many votes!

Catherine Dean (author) from Milledgeville, Georgia on August 12, 2012:

I was so glad to find this out, myself. Thanks for stopping by and commenting frogyfish!

frogyfish from Central United States of America on August 12, 2012:

I don't can anymore, though I grew up with a mother who canned almost everything we grew and ate. I always wondered really, why the veggies had to be blanched, as they always would be cooked later. I understand it has something to do with enzymes/freshness, but appreciate the easy value of your found recipe here. Thank you for making this known!

Catherine Dean (author) from Milledgeville, Georgia on August 11, 2012:

Yum!!!! Fried squash is a wonderful summer dish.

Joseph Dean from Macon, Georgia on August 11, 2012:

Just fried some squash I picked up from the Fall Line Farmer's Market located in Milledgeville, Georgia.

Catherine Dean (author) from Milledgeville, Georgia on August 11, 2012:

Thanks so much! I was sooo happy to discover this. My squash always got freezer burn before the winter was over. This method is so easy and quick. Thanks for stopping by!

Sheila Brown from Southern Oklahoma on August 11, 2012:

I wish I had found this while I still had some squash in my garden! I have tried everything I can think of to keep squash over the winter, but it always turns soggy. I have a vacuum sealer that we don't use much anymore, I wish I had tried it on the squash! Voted this up and useful! Have a great day! :)

Catherine Dean (author) from Milledgeville, Georgia on August 10, 2012:

Wow, now that was an awesome find Hyphenbird. You will enjoy using it so much. I have but I paid a lot more than three bucks...great deal.

Brenda Barnes from America-Broken But Still Beautiful on August 10, 2012:

I just got a vacuum sealer at a thrift store for three dollars. I am going to use it for squash. We love squash and zucchini and long for it in winter. Thanks for the tips and the great Hub.

Catherine Dean (author) from Milledgeville, Georgia on August 02, 2012:

I'm sure she would not!

Joseph Dean from Macon, Georgia on August 01, 2012:

I'm sure Mrs. Dean wouldn't approve of not blanching first. Straight sin!

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