How to Preserve Summer Squash

Growing more than two summer squash plants in your garden will leave you with a harvest that will need to be preserved as squash plants are very prolific. Summer squashes turn to mush in the canning process, so the simplest way to preserve summer squash is to blanch and freeze the excess. Summer squash can also be dehydrated and stored in air-tight containers for later reconstitution and use.

Things You'll Need

• Fresh, young tender squashes
• Sharp knife
• Large stock pot
• Blanching basket
• Sink filled with ice water
• Kitchen tongs
• Freezer bags
• Dehydrator

Instructions

Freezing Squash

1. Wash the squash and slice into 1/2 inch slices, discarding the ends.

2. Fill an 8 quart, or larger, stockpot half full of water and bring to a boil.

3. Place the sliced summer squash into a blanching basket and immerse into the boiling water.

4. Boil for 3 minutes. Remove the basket and plunge into a sink full of ice water to stop the cooking process.

5. Transfer the blanched squash into freezer bags, press out excess air and seal. Label the bags and freeze immediately.

Dehydrating Summer Squash

1. Slice summer squash into slices no more than a 1/4 inch.

2. Place in a single layer on dehydrator trays.

3. Dehydrate the squash slices for 10 to 16 hours, or overnight.

4. Test the slices after the allotted time. The slices should be slightly pliable and leathery to the touch.

5. Allow the slices to cool and place in an air tight container until needed.

Tips & Warnings

• Reconstitute dried squash by pouring 1 cup of boiling water over each 1/2 cup of dry squash slices and letting the slices soak for 20 to 30 minutes. For use in baking, most summer squashes can be shredded instead of sliced. Blanche and freeze as directed for future use.

References

• Preserving Summer Squash, West Virginia University Extension (PDF)
• Drying Vegetables, by P. Kendall, P. DiPersio and J. Sofos, 1 Colorado State University Cooperative Extension