Preserving Winter Squash
By Bonnie Grant (BGrant)
October 21, 2013
October 21, 2013
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If you have a need to store your squash longer, or if space is
simply an issue, there are methods of preservation that can help. Most firm
fleshed squash freezes quite well in cubes or you can puree it for easy use in recipes.
The flesh of the squash
needs to be pre-cooked before freezing, either by roasting, steaming or
boiling. Scoop out the seeds before the cooking process.
Peel off the skin once
the squash is tender and then either cube it, mash it or puree for convenience.
Allow the squash to cool before you put it into freezer safe plastic bags or
containers. It is a good idea to measure, date and label the containers. Frozen
squash will last up to 6 months.
Another way to preserve
squash is by dehydrating it. Dried squash pieces are wonderful for soups and
stews but do not work as well for baked goods. You may either use a food
dehydrator or your oven. Seed and cut the squash into slim 1/4 inch slices. You
will want to remove the peel which you can either do initially or after the
blanching process. Blanch the squash for 3 minutes in a pot large enough for
the squash to contact boiling water evenly. Drain the squash and pat it dry.
Layer it in dehydrator pans or on a baking sheet or broiling pan. For oven
drying turn the heat to 200 degrees Fahrenheit to pre-heat and then turn it
down to 125 and put the baking sheets into the oven. Dry them until the squash
are stiff and then pack the slices after cooling into bags or containers. Use
parchment or wax paper between layers. Make sure the squash is completely dry
or freeze the slices to prevent molding if you prefer less brittle pieces.
Canning is a time
honored tradition in families around the world for the preservation of bumper
crops. Pureed squash and pumpkin should not be canned in the home as the
average domestic canning operation cannot get the center hot enough to kill off
botulism toxins. You can safely can chunks or cubes of your squash.
The starting process is
similar to other preservation methods. Peel, seed and cube the squash and then
boil lightly for 2 minutes. Fill sterilized jars with the cooked squash, 2
teaspoons of lemon juice per quart and then the remaining space with the
cooking liquid.
Leave 1/2 inch of space
at the top of the jar for expansion after the jars are sealed. Pressure canning
is the safest method for squash and should be set at 12 pounds. Place the seals
and screw lids on lightly and then immerse the cans in a deep pot filled with
water that nearly covers the seals. Cover the pot and cook for 55 minutes for
pint jars and 90 minutes for quarts. Test the seals once the jars have been
removed and allowed to cool. Date and label your jars for ease of use and
safety.
Don't forget the seeds!
Almost all squash have lovely edible seeds once roasted which add delicate
crunch and texture to salads, casseroles, or just as a healthy snack. Separate
any meat and pulp from the seeds and then toss them with melted butter or olive
oil and salt or any other seasoning. You only need enough lubrication to lightly
coat but not soak the seeds. Spread the seeds out evenly on a baking pan and
cook at 250 degrees Fahrenheit for approximately 20 minutes. Allow the seeds to
cool and then place them in sealed bags.
Try some fun seasoning
mixes like Tex-Mex, Italian or Cajun. Squash seeds are healthy and loaded with
protein, iron and magnesium.
