{"id":25604,"date":"2025-08-21T23:25:32","date_gmt":"2025-08-22T06:25:32","guid":{"rendered":"https:\/\/extension.wsu.edu\/skagit\/?p=25604"},"modified":"2025-12-18T15:27:06","modified_gmt":"2025-12-18T23:27:06","slug":"skagit-food-preservation-summer-squash","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/skagit\/2025\/08\/21\/skagit-food-preservation-summer-squash\/","title":{"rendered":"Skagit Food Preservation: Summer Squash"},"content":{"rendered":"\n

For a printable version of this webpage: Summer Squash<\/a>(PDF)<\/p>\n\n\n

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Summer Squash
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Summer squash has a mild flavor, ranging from sweet to nutty with subtle distinctive flavors. At Skagit farmers markets you\u2019ll find a wide selection \u2013 green and yellow zucchini, pattypan, and calabacitas \u2013 to list a few. Unlike their winter counterparts, these varieties have soft, thin skin that is perfectly edible, with varying degrees of light to dense flesh.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n\n


Nutrition<\/h2>\n\n\n\n

Summer squash is an excellent source of vitamin A and fiber and contains 40 calories per \u00bd cup serving. Summer squash contains less than 16 calories with no fat or cholesterol.<\/p>\n\n\n\n

Selection<\/h2>\n\n\n\n

Select shiny uniform squash true to their variety in size, color and shape. Small to medium summer squash that are 4-8 inch are best. Skin should be easily broken or cut the thumbnail. Wilted or soft squash will have lost their flavor and texture. Some other varieties include zucchini, crookneck, and scallops. Note. Large squash (giant zucchini) are a good choice for baking or preservation recipes such as relish. Before processing, rinse the surface of the squash with running water to clean off any dirt.<\/p>\n\n\n\n

Storage<\/h2>\n\n\n\n

Handle summer squash gently because the skin is thin and fragile. Do not wash before storing. Smaller quantities may be stored in the refrigerator in perforated bags for up to a week.<\/p>\n\n\n\n

Measurements<\/h2>\n\n\n
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Freezing <\/h2>\n\n\n\n

Slices:<\/p>\n\n\n\n

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  • Choose young squash with tender skin. Wash and cut in 1\/2-inch slices.<\/li>\n\n\n\n
  • Water blanch for 3 minutes, cool in ice water for an equivalent amount of time.<\/li>\n\n\n\n
  • Drain and pack in moisture\/vapor-proof freezer containers or freezer-weight plastic bags, squeezing out as much air as possible, leaving 1\/2-inch headspace.<\/li>\n\n\n\n
  • Seal, label, and freeze.<\/li>\n<\/ul>\n\n\n\n

    Grated Zucchini (For Baking)<\/p>\n\n\n\n

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    • Choose young, tender zucchini. Wash and grate.<\/li>\n\n\n\n
    • If you choose to blanch, steam blanch in small quantities 1 to 2 minutes until translucent. Cool by placing the containers in cold water for equivalent amount of time. It is also safe to freeze grated squash without blanching.<\/li>\n\n\n\n
    • Pack in measured amounts into moisture\/vapor[1]proof freezer containers or freezer-weight plastic bags, leaving 1\/2-inch headspace.<\/li>\n\n\n\n
    • Label, seal and freeze.<\/li>\n<\/ul>\n\n\n
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      Tip: <\/strong>Pack grated squash for freezing in recipe-ready portions. Use grated summer squash in spaghetti sauce or quick breads.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n

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      Drying<\/h2>\n\n\n\n

      Preparation:<\/h3>\n\n\n\n

      Wash, trim, and cut into \u00bc inch slices.<\/p>\n\n\n\n

      Pretreatment: <\/h3>\n\n\n\n

      None, or Steam blanch for 2 -3 minutes if squash is to be used in cooking. Do not blanch if using for making chips.<\/p>\n\n\n\n

      Drying Procedure:<\/h3>\n\n\n\n
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      • Spread summer squash in a thin layer on drying trays.<\/li>\n\n\n\n
      • Dry at 140 \u00b0F. until leathery to brittle; approximately 10-12 hours.<\/li>\n\n\n\n
      • Cool thoroughly. Package dried squash in moisture\/vapor proof containers.<\/li>\n\n\n\n
      • Label. Store in a cool, dark, dry place.<\/li>\n<\/ul>\n\n\n
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        Tip:<\/strong> For added variety, try dipping chips in a diluted barbecue sauce before spreading on the drying tray. They will taste like barbecued potato chips. Adding spices and salt to chips before drying will concentrate the flavor making the dried chips very salty.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n

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        Water Bath Canning<\/h2>\n\n\n
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        There are no processing times available from the USDA<\/strong> for Summer Squash, with the exception of pickling or a tested jam\/preserve recipe which may include zucchini along with fruit.<\/p>\n\n\n\n

        Pickling<\/h3>\n\n\n\n

        Because Summer Squash is a low-acid food, the proportion of vinegar to water in a pickling recipe is critical. Use only tested, approved pickling recipes and follow instruction for preparation of summer squash.<\/p>\n\n\n\n

        Pickled Bread-And-Butter Zucchini<\/h3>\n\n\n\n

        Yield: About 8 to 9 Pints<\/p>\n\n\n\n

        Ingredients:<\/p>\n\n\n\n