From the many methods of preserving food stuff and other edibles, freezing has always been the preferred method of preserving. Yellow squash is a summer vegetable and has a very low shelf life, since it is harvested before it is completely matured.
Summer squashes grow more than other types of squashes, and one may not know what to do with all the produce. Hence, freezing is the most generally used method to preserve the vegetable. It also helps to retain the healthy nutrients which otherwise gets lost during cooking or canning process.
To freeze yellow squash is a relatively simple method, and you can learn to do it in five easy steps. Once preserved well, yellow squash can last your family throughout the summer and all through the rest of the year.
- Take a squash that is fresh and not something that is over ripe. Yellow squash should be picked when it is small and tender for a better flavor. Clean the squash well and rinse under a tap using cool water.
- Cut the yellow squash into slices. While you are cutting, place a huge pot of water to boil.
- When you find the water boiling, add the sliced pieces so that you can blanch them. It is advised to boil the pieces of squash for about 3 minutes.
- Place the blanched pieces of squash into ice cold water. This will help the vegetable from getting overcooked. The cooling process takes about 3 minutes, and you can keep changing the ice cold water to let the vegetable get icy cool.
- Once the yellow squash is nice and cold, drain out the excess water and allow the squash to dry out completely. Place in freezer bags and put into the freezer compartment of your refrigerator.
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