For farmers interested in producing value-added produce for farmers markets.

Summer Squash Varieties That Freeze Well

• Chayote
• Crookneck
• Pattypan
• Straightneck
• White scallop
• Zucchini

Freezing

• Freezing 40 pounds of summer squash will yield 16 to 20 quarts or 2 to 3 pounds for a quart jar.
• Choose young, tender squash.
• Wash the squash well and cut it into 1⁄2-inch slices.
• Blanch for 3 minutes in boiling water.
• Cool in ice water, drain, and package it in freezer containers.
• Leave 1⁄2 inch of headspace.
• Fasten lids or seals securely and freeze.

Another option is to grate and freeze squash for baking purposes:

• Choose young, tender zucchini.
• Wash and grate the zucchini.
• Steam blanch small quantities of the grated zucchini for 1 to 2 minutes until translucent.
• Pack measured amounts needed for baking into freezer containers, leaving 1⁄2 inch of headspace in the container.
• Cool the container by placing it in cold water.
• Label the container with name of food, amount, and date it was put in the freezer, then freeze it.
• Thaw containers of frozen zucchini in the refrigerator.

Freeze Drying

Winter Squash

• It is best to cook the squash in your preferred method before freeze-drying as the firm flesh reconstitutes better if precooked.
• Follow the manufacturer’s instructions for your unit.

Summer Squash

• Summer squash can be freeze-dried raw or cooked.
• Pre-freezing will shorten the drying time. Squash needs to be frozen solid if the pre-freezing step is used.
• Follow the manufacturer’s directions for your unit.

Storing

Fresh Squash

• Store fresh squash in the refrigerator crisper in plastic storage bags or containers to retain moisture.
• Stored in this manner, squash will maintain quality for 5 to 7 days.
• Avoid storing fresh squash in areas that might freeze.

Frozen Squash

• Label and date packages.
• Properly packaged and frozen, squash should maintain high quality for 6 months to 1 year in the freezer at 0 degrees F.

Freeze-Dried Squash

• For short-term storage, store in glass canning jars with a lid. Use within weeks or months. Store in a cool, dry, dark place.
• For long-term storage, store in polyester film bags, such as Mylar bags. The product may keep for up to 25 years; however, many variables such as storage conditions, temperature, type of container used, and ingredients may shorten this time. It’s best to rotate products and check periodically to ensure quality is maintained.
• Oxygen absorbers are often recommended to extend shelf life for freeze-dried foods.
• It is important to ensure that the product is throughly dried before storing in a reduced oxygen environment to prevent botulism toxin formation.
• Store the polyester film bags in containers that block rodent entry.

Bridgette Brannon, Regional Extension Agent, Food Safety & Quality, and Camila Rodrigues, Assistant Professor, Extension Specialist, Commercial Horticulture, both with Auburn University.

New April 2023, Squash: Value-Added On-Farm Processing, ANR-2992