Preserving Summer Squash

I love yellow crookneck summer squash. My parents always grew it and still do so I grew up eating it. When we planted our big garden this year, I knew I wanted to plant yellow summer squash. We love squash, but we have more than we can use right now so I started blanching and freezing it to use all year. What a treat it will be this winter! My mom makes the best squash casserole and I look forward to being able to make mom’s casserole all winter long.

I put up six quarts of squash the other day and will freeze more this week.

Slice the squash to your desired size.

Then steam or boil the squash in batches for 3-5 minutes. I always set a timer for 3 minutes since I have so much going on with 4 kids. That way if it cooks for an extra minute or two until I can get to it, it won’t overcook.

Then I move the squash to ice water for 3-5 minutes. I set a timer again for 3 minutes.

Next I drain the squash in a colander.

Then I dry the squash between clean dry kitchen towels.

Next I fill labeled quart freezer bags with squash, press the air out, and seal. The squash is now ready for the freezer.

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