How to freeze squash for the winter fresh at home and is it possible
Freezing summer vegetables is essential in order to enjoy the natural flavor and benefits of the product in winter. Squash is a relative of pumpkin, squash. The composition contains many vitamins and minerals that strengthen the immune system, cleanse the body of toxins, remove salts and reduce blood cholesterol. To preserve the nutrients, you need to freeze the vegetable correctly.
Harvesting for storage
The whimsical and original shape of the squash resembles a plate with carved edges. The name is translated from French - vegetable plate. The pulp contains vitamin A, PP, vitamins B, C, calcium, phosphorus, iron.
During the ripening season, you need to harvest three times a week. If the harvest is rare, then the vegetables are overripe. The skin turns white, and the pulp becomes loose and loses valuable substances. You need to cut off with a stalk.
Unlike their congeners, pumpkins, squash are not kept fresh for a long time. At room temperature, fresh vegetables can be stored for no more than two days; in the refrigerator, you can keep freshness for a week.
Despite the fact that vegetables can be bought in the store all year round, it is in the summer fruits that the vitamin and mineral complexes necessary for the body are contained. There are other positive aspects of freezing squash:
- winter vegetables are more expensive, so you can save your budget by taking a portion of squash from the freezer;
- you can be sure that the vegetables were not treated with chemicals and were stored in the right conditions;
- clean, chopped and peeled pieces can be immediately added to the prepared dish, so the hostess also saves time;
- there is no need for storage in the basement and cellar, especially if it is not there.
All you need to do is prepare food and equipment. In the course of work, you just need to wash the vegetables, cut into slices and arrange them in containers.
Preparatory stage
Patissons are kept fresh for no more than a week. But in frozen or canned form, you can use the vegetable for food for a long time. You need to choose squash for freezing that do not have scratches, dents and other damage.
The product must be thoroughly washed from dirt, you can use a sponge. Small vegetables can be frozen whole. After washing in cool water, dry them well and place them in bags.
The shelf life of frozen pieces of squash is approximately 10 months.
Large-sized fruits are recommended to be cut into slices. Peel the skin first. The cut cubes are placed on a flat dish and placed in the freezer for two hours. After that, the cubes are collected in one bag and sent back to the freezer.This procedure will prevent the sliced slices from freezing to each other.
Vacuum bags and plastic containers can be used to freeze the squash for the winter. They will protect the contents from extraneous odors and preserve useful components. It is useful to indicate the date and time of packing on each container.
Some recipes for freezing squash contain an additional step. Experienced housewives, before freezing the squash, carry out the blanching procedure. Two large pots of water will come in handy. Put one container on fire and bring the water to a boil. Cold water is poured into the other and ice cubes are dipped. Whole squash is immersed in boiling water for 6 minutes, and it is enough to dip the pieces for 2 minutes. Then immediately place the vegetables in ice water.
Reception of contrast will keep the pulp shape and elasticity. It will not disintegrate after defrosting and cooking. After this stage, the vegetables are laid out on paper or a towel and left to cool completely.
Storage rules and methods
Store vegetables at home only in the freezer. The lower the temperature, the longer you can keep them there. The optimum temperature is considered to be -18 degrees. At temperatures above -10 degrees, it is allowed to store only three months.
Glass containers should not be chosen for storage, as they can crack from sudden changes in temperature. Vacuum bags, which are closed with special clips, are best suited. It is convenient to use plastic containers.
How to freeze squash for the winter, several options are offered. You can cut vegetables in different ways. The shape depends on the purpose for which they are supposed to be used after defrosting. You can put the sliced pieces in one large bag, or you can put them in small ones for portioning.
Frozen vegetables can be mashed:
- squash is peeled and viscera, cut into small cubes;
- vegetable slices are placed in a saucepan with water and cooked over low heat until tender;
- cooked vegetables are turned into a pasty mass using a blender;
- the resulting homogeneous mass is laid out in small, portioned containers;
- squash puree is placed in the freezer for three hours;
- the frozen cubes are removed from the molds and poured into a bag.
As needed, the cubes are reheated or added to another ready-made, hot dish, such as porridge or mashed potatoes. They defrost quickly and give the dish a delicate, pleasant aftertaste.
Many housewives freeze squash with other vegetables: “If it is supposed to freeze squash for a vegetable stew, then I prepare the preparation simultaneously with other vegetables. I wash and peel bell peppers, eggplants and tomatoes from the seeds. I cut all the vegetables into cubes and place them in one bag. “I have frozen vegetables in this way not a single year in a row. It is very convenient to use ready-made vegetable slices in the preparation of various dishes. "
Other winter storage methods
For the winter, you can dry the squash and dry. They will also retain all the nutritional components. You can dry in direct sunlight or in the oven. It is necessary to select only ripe, undamaged fruits. They are washed, the edges and the stalk are cut off. Then you need to cut the vegetable into rings.
The cut rings are laid out in one layer on a baking sheet or sheet of paper. It is imperative to turn the cutting over after a certain time. In the oven, the whole process will take about 6 hours. It is recommended to store finished dried slices in a tissue bag.
Often the squash is canned. There are many popular and proven recipes. Vegetables can be salted, pickled, made salads and jams.
Pickled squash recipe.
- Patissons in the amount of 500 g are washed from contamination.Large fruits are cut into cubes, and small ones are left intact.
- You will need Bulgarian and hot peppers. The vegetables are washed, seeds, stalks and partitions are removed. Better cut into strips.
- In sterilized jars, put 6 sweet peas in the first layer, one leaf of lavrushka, 3 cloves of garlic (you can cut it into slices and the taste will be sharper), cherry and currant leaves.
- Peppers are spread on spices.
- With the last layer, squash is placed in glass containers and boiling water is poured into the jars for 6 minutes.
- The water is drained and 50 g of salt and sugar are added, as soon as the water boils again, 5 ml of vinegar is poured.
Banks are rolled up and wrapped in a warm blanket until the contents have completely cooled.
