Freezing Summer Squash

For enjoying all year, freeze when crop is plentiful.

Don't try to freeze more squash than can freeze completely in 24 hours—about three pounds per cubic foot of freezer space.

You can enjoy the delicate, distinctive flavor of summer squash all year if you freeze some while it is plentiful.

For freezing squash…

Choose tender young squash with small seeds. Wash it thoroughly in cold water and trim off both ends. Cut the squash into slices about one-quarter or one-half inch thick.

Blanch the squash in boiling water to stop the action of enzymes.

To blanch…

Put about one pound of prepared squash in a wire basket, metal colander or cheesecloth bag. Immerse the squash in one gallon of rapidly boiling water. When the water returns to boiling, begin counting time and boil for three minutes.

Chill quickly…

Remove the squash from the boiling water, drain it and chill it quickly in ice water or cold running water for three to five minutes. Or until the squash is completely cool.

Drain and package the squash in airtight, moisture - vapor - proof freezing bags or containers. Freeze at zero degrees or below.

Don't try to freeze more squash than can freeze completely in 24 hours—about three pounds per cubic foot of freezer space.

For more information on freezing summer squash; contact your local county Extension office.