Have you run out of ways to prepare the abundance of summer squash? Try freezing it to use later in the year. For best results, blanch your squash to stop the enzyme actions that cause loss of flavor, color and texture.
Wash and cut squash into ½ inch slices or grate for baking use. Blanch no more than 1 pound squash for each 4-6 cups boiling water. Using a wire basket or colander can help with the process. Blanch for 3 minutes then plunge the squash into cold ice water to stop the cooking process for 3 minutes. Remove excess water and freeze. You can freeze slices on a tray and then pack into freezer containers or freezer bags. Package grated squash into freezer bags in amounts you will use later.
We no longer recommend canning summer squash because the heat required to can squash safely results in the squash turning into mush and the compacted flesh will not heat evenly and results in a risk for botulism.
For safe pickling recipes and recipes for summer squash dishes, contact Buncombe County Cooperative Extension at 255-5522.