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Preserving Summer Squash

         I never thought I would say it was fun, but I did actually enjoy freezing yellow squash today. My dad moved the sealer out to the garage and I can't find it. So I had to resort to Ziploc Freezer bags, and they just don't work as well.

         The squash was picked too late, so it's big and seedy. I had to cut out the mealy seed sections. They're edible, but not aesthetic. By the time the frozen squash is cooked, the seeds will be soft. They aren't good when roasted fresh or steamed. To cut them, I discovered I needed two kinds of knives--a long sharp one for cutting lengthwise, and a shorter sharp one with a smaller handle for carving out the pulp in the rounded part. (These are crook-necked squash.) The shorter one also cut the lengths into slices more cleanly.

         I've heard about the blanching and icing, but I've never done it before. My first batch was too large, so the 3 minutes blanching weren't enough. The next batches were smaller; three minutes were perfect. They were also easier and quicker to ice down, dry, and pack. I need to do zucchini, too. I labeled with the date--the most important part. I used the straw method to remove air, which, you can imagine,is far from the best method. I put two smaller bags inside a gallon freezer bag to try to prevent ice crystals.

         Next week, I might make pesto for the freezer before my basil plants play out on me.  In my old age, I might become domestic yet.

         If anyone is interested in the history of food trends, you might look at the latest edition of Family Circle magazine. It starts with the 1800's, goes to the early 1900's, 1930, and every decade after that to the present. It's a great little sketch.