How to Store Summer Squash Long Term

Summer squash are a delicious staple of warm weather gardens Their tender flesh and mild flavor make them ideal for everything from grilling to baking However, most gardeners struggle with having too much summer squash at once. The fruits mature quickly, and it’s easy to end up with more than you can eat while they’re fresh. Fortunately, there are several methods for storing summer squash long term. With a little planning, you can enjoy zucchini, yellow squash, and other varieties for months after harvest.

Overview of Summer Squash Storage

Summer squash varieties include zucchini, yellow squash, patty pan, and cousa squash. They have thin, edible skins and moist flesh. This high water content means fresh summer squash only keeps for about a week in the fridge. For long term storage, the squash needs to be preserved by canning, freezing, fermenting, or drying.

Each preservation method has pros and cons:

• Canning requires equipment and expertise but results in shelf-stable squash that lasts for a year or more Canned summer squash retains its texture well when used in cooked dishes,

• Freezing is the simplest way to store summer squash long term. However, freezing causes some loss of texture. Frozen squash works best in baked goods or pureed soups.

• Fermenting yields a tasty pickled squash that stores for months in the fridge. The crisp, tangy texture pairs nicely with grilled meats or in relishes.

• Drying takes the most time and effort but produces a lightweight, compact product. Rehydrated dried squash works great in baked dishes like breads.

No matter which preservation technique you choose, always start with peak-quality summer squash. Pick them when small and tender, before seeds develop. Handle them gently to avoid bruising. Now let’s look at how to store summer squash using each method.

Step-by-Step Instructions for Storing Summer Squash

Canning Summer Squash

Canning keeps summer squash shelf-stable for 1 to 2 years but requires specialized equipment. Here are the steps:

1. Select young, tender squash. Wash well. Trim ends and cut into 1⁄2-inch slices.

2. In a large pot, bring enough water to cover the squash to a boil. Blanch slices for 3 minutes. Remove and plunge into an ice bath to stop cooking.

3. Load blanched slices into clean canning jars, leaving 1-inch headspace. Add salt if desired.

4. Fill jars with fresh boiling water, leaving 1-inch headspace. Run a bubble tool along the inside to release trapped air. Wipe rims clean.

5. Apply prepared lids and screw bands fingertip tight. Process in a pressure canner at 10 PSI for 25 minutes (adjust time for altitude).

6. When time is up, turn off heat and allow canner to depressurize naturally. Remove jars and let cool completely. Check seals, then store in a cool, dark place.

Freezing Summer Squash

Freezing is the easiest way to store summer squash long term. Follow these steps:

1. Select tender young squash. Wash and trim ends. Cut into 1⁄2-inch slices or cubes.

2. Blanch in boiling water for 3 minutes to deactivate enzymes. For cubes, cut blanching time to 1 minute.

3. Cool blanched squash immediately in an ice bath. Drain thoroughly.

4. Arrange slices/cubes in a single layer on a sheet pan. Freeze until solid, about 2 hours.

5. Transfer frozen squash to airtight freezer bags or containers. Squeeze out air and seal.

6. Label with contents and date. Store in freezer up to 10-12 months.

Fermenting Summer Squash

Fermenting summer squash gives it a tangy, pickled flavor. Follow these steps:

1. Wash squash and trim ends. Cut into spears or 1⁄2-inch cubes.

2. Put cubed squash into a large bowl. Dissolve 3 tablespoons salt in 4 cups water and pour over squash. Let stand for 2 hours.

3. Rinse squash under cold water. Drain well and pack into a quart jar along with crushed garlic and dill.

4. In a small saucepan, combine 1 cup water, 1 cup vinegar, and 1⁄4 cup sugar. Bring to a boil to create a brine.

5. Pour hot brine over squash, leaving 1-inch headspace. Cap the jar. Let cool to room temperature.

6. Refrigerate and allow squash to ferment for 1-2 weeks before eating. Keeps for up to 6 months refrigerated.

Drying Summer Squash

Drying concentrates the flavor of summer squash beautifully. Follow these instructions:

1. Wash squash. Trim ends and cut into 1⁄4-inch slices or small cubes. You can peel them if desired.

2. Blanch slices or cubes for 1 minute in boiling water with 1 tsp ascorbic acid added. Drain.

3. Arrange blanched pieces in a single layer on trays of a food dehydrator. Dry at 135°F for 6-10 hours.

4. To test for doneness, cooled pieces should be brittle and snap when bent. Condition dried pieces for 1 week in an airtight container.

5. Store conditioned, dried squash in airtight containers or zip-top bags out of direct light. Will keep for up to 1 year.

6. To rehydrate, simmer dried squash in water until tender, about 45 minutes. Use in baked goods, soups, etc.

Other Tips for Storing Summer Squash

• Sort through freshly harvested squash, keeping only specimens free of blemishes for preservation. Damaged or overripe fruit won’t keep well.

• For freezing and drying, choose younger, more tender fruits. Larger squash often become woody.

• Blanching before freezing or drying helps preserve color, flavor, texture, and nutrients. It stops enzyme actions that degrade quality.

• Allow 3-4 pounds of fresh squash per quart jar when canning or fermenting. Adjust volumes for other jar sizes.

• Leave ample headspace when jarring to allow for food expansion and bubbling during processing.

• Properly canned or fermented squash keeps at room temperature. Frozen and dried squash require freezer or fridge storage.

Enjoy Summer Squash All Year Long