Locally grown yellow squash seems to be a favorite in the late Spring around Central Alabama, I know it is at this household and that is one of the reason I have included yellow squash to my vegetable garden this year. But as most people know, when squash begins to produce you really have to be on your toes to preserving yellow squash for another day, Winter use too!
There are many ways to preserve squash and I tend to use many of those ways so that I will have variety in my life.
Freezing is by far the best way to preserve yellow squash for frying later. There are many methods and one is blanching and then using a vacuum sealer but if you do not have a vacuum sealer simply drain and freeze in a single layer on a cookie sheet and freeze or cover with cold water and freeze.
Read more Here : http://www.pickyourown.org/freezing_summer_squash.html
I have also canned squash with just water and salt in a pressure canner , some say its to soft but I think its good for stewed squash by just adding cooked onions in butter then adding the squash last.
Make squash Pickles! Yes pickles. I make a nice sweet pickle that will last for more than a couple years canned.
I mix three cups of sugar with two cups of white vinegar, two teaspoons of celery seed and three teaspoons of mustard seed for the brine. Boil for five minutes.
Sterilize pint jars and heat lids with bands. Slice yellow squash in circles and add to the hot jars. Pour hot brine over the squash up to 1/2 inch of top, wipe the rim clean and put on hot jar lids, process in a boiling water bath for five minutes.
I also make squash relish and I make it exactly like I do the zucchini relish, the recipe can be found here. http://getoffthegrid2.blogspot.com/2016/06/4-ways-to-use-zucchini.html
And lets not forget, we can dehydrate squash for chips as a snack. Just cut as thin as possible and add your favorite flavor and dehydrate in the Excalibur dehydrator till crispy! These are awesome in the woods hunting during Winter or in the boat fishing all year long.
If you are joining me in the raw eating lifestyle then you know how wonderful yellow squash taste right in your salads! I am two meals raw to one cook meal per day so far.
Whatever your favorite way is to eat squash I am sure to have covered it with 6 methods for preserving squash so that your have yellow squash for month after the harvest is over.
By Andria Perry
Photo By Andria Perry