Too Much Summer Squash
By caver1
@caver1 (1762)
United States
June 11, 2012 11:12am CST
The husband of a woman that works with me part-time (though not now because she broke her arm) brought two boxes filled with squash to the shop. I took most of one box home. What is the best method to preserve the squash? Canning or freezing? And can you tell be the best way to do either. I have a cook book the covers canning and freezing, but doesn't mention summer Squash, just Winter Squash and Pumpkin. Would the method be the same?
We did enjoy squash casserole last night and I plan to fry some tonight.
2 people like this
4 responses
@ANTIQUELADY (36440)
• United States
11 Jun 12
I prefer freezing it to canning but either one is fine.I also make squash pickles which are very good.
@marguicha (222989)
• Chile
29 Jul 12
I checked online and found out that summer Squash is zuchinni. Is that true? If it is, there are so many ways of doing it, that you won´t need to can it or feeze it. You can make bread with it, you can make sfuffed squashes, cooked ones to be had warm with mayo, fried as you fry green tomatoes or eggplants, in puddings with eggs, some bread crumbs mixed with milk and topped with parmesan cheese. There is an awesome salad I make with raw zuchinni. I bet it can be made with any sort of squash that is harvested while tender. I hope this helps.
@Shellyann36 (11384)
• United States
12 Jun 12
I would probably freeze them instead of canning them. I am going to try to dehydrate mine this summer. I just got a new dehydrator from Amazon. We have plenty of squash coming in right now too. I just cooked up a whole bunch tonight for supper.
@marie2052 (3691)
• United States
11 Jun 12
I love steaming squash. Or I will cut it up and put it as a veggie on steak shish ka bobs.
