August 10, 2011 by Sara Kreidler
I did some research over the weekend on freezing vs canning zucchini and yellow squash, and every book and blog I read had the same bleak remarks; no matter which method you use, these guys will end up soft. Bummer. Still, freezing seemed the way to go because (1) I was pressed for time, and (2) if the zucchini and squash are soggy when thawed, we can add them to a soup and they’ll be useable, and you can’t do that with soggy pickles.
Please excuse this terrible picture. After freezing peppers, corn, broccoli and kale after work this evening, I got to the zucchini and squash and was a little worn out a sloppy about focusing the camera. Anyway, you can see above that I had one epic zucchini and a small yellow (summer) squash in the fridge from last week, plus another large zucchini from today’s CSA box. To prepare for freezing, first rinse the zucchini and squash under cold running water.
Bring a large pot of water to a rolling boil. Add zucchini and/or squash, cover and boil for 3 minutes. If you’re going to boil more than one batch of zucchini/squash, use a handled strainer to scoop the zucchini/squash out of the pot and strain it; add more hot water to the pot, return to a rolling boil, and add the next batch of zucchini/squash. If you are only boiling one batch of zucchini/squash, you can just dump the zucchini/squash into a colander in the sink since you won’t be reusing the water.
Apparently I forgot to take a picture of the next step, which is transferring the boiled zucchini/squash to an ice water bath. Shock the zucchini/squash in the ice water for 3 minutes, then transfer to a colander and drain well.