Blanching Squash

By

susanmajp

Here's some info I had; hope it helps.

Copy printable Format: http://extension.missouri.edu/explore/hesguide/foodnut/gh1503.htm

Squash: summer (Cocozelle, Crookneck, Straightneck, White scallop, Zucchini)

Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain, package, seal and freeze.

oGrated zucchini (for baking)
Choose young tender zucchini. Wash and grate without peeling. Steam blanch in small quantities for 1 to 2 minutes until translucent. Drain well and pack in containers in amounts needed for recipes. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, drain the liquid before using the zucchini.

Squash: winter (Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard)

Select firm, mature squash with a hard rind.
Prepare same as for pumpkin.
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Pumpkin
Select full-colored mature pumpkins with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, in an oven or microwave oven. To cool, place pan containing pumpkin in cold water and stir occasionally. Remove pulp from rind and mash. Package, seal and freeze.

Note:
Small pumpkins can be pierced and baked whole on a tray in an oven or microwave oven until soft. After cooling, peel, remove strings and seeds and mash. Package, seal and freeze.