How to freeze fresh squash for the winter at home with photos and videos

Freezing summer vegetables is essential in order to enjoy the natural taste and benefits of the product in winter. Patisson is a relative of pumpkin, squash. The composition contains many vitamins and minerals that strengthen the immune system, cleanse the body of toxins, remove s alts and reduce blood cholesterol. To preserve the nutritional components, you need to freeze the vegetable correctly.

Harvesting for storage

The bizarre and original shape of the patissons resembles a plate with carved edges. From French, the name is translated as a vegetable plate. The pulp contains vitamin A, PP, vitamins of group B, C, calcium, phosphorus, iron.

During the ripening season, you need to harvest three times a week. If the collection is rare, then the vegetables overripe. The skin turns white, and the pulp becomes loose and loses valuable substances. You need to cut with the stalk.

Unlike their relatives, pumpkins, patissons do not keep fresh for a long time. At room temperature, fresh vegetables can be stored for no more than two days, in the refrigerator you can keep freshness for a week.

Despite the fact that vegetables can be bought in the store all year round, it is in summer fruits that contain vitamin and mineral complexes necessary for the body. There are other positive aspects of freezing squash:

• winter vegetables are more expensive, so you can save money by getting a portion of squash from the freezer;
• you can be sure that vegetables have not been treated with chemicals and stored in the right conditions;
• clean, chopped and peeled pieces can be immediately added to the cooking dish, so the hostess also saves time;
• there is no need for storage in the basement and cellar, especially if there is none.

All you have to do is prepare food and supplies. In the course of work, you just need to wash the vegetables, cut into slices and arrange in containers.

Preparatory stage

Patissons are kept fresh for no more than a week. But in frozen or canned form, you can use the vegetable for food for a long time. You need to choose squash for freezing that do not have scratches, dents and other damage.

The product must be thoroughly washed from dirt, you can use a sponge. Small vegetables can be frozen whole. After washing in cool water, dry them well and place them in bags.

The shelf life of frozen squash pieces is approximately 10 months.

Large-sized fruits are recommended to be cut into slices. The skin must first be cleaned. The cut cubes are placed on a flat dish and placed in the freezer for two hours. After that, the cubes are collected in one bag and sent back to the freezer. This procedure will prevent the frozen slices from freezing to each other.

To freeze squash for the winter, you can use vacuum bags and plastic containers. They will protect the contents from foreign odors and retain useful components. It is useful to indicate the date and time of packing on each container.

Some recipes for freezing squash contain an extra step. Experienced housewives, before freezing the squash, carry out the blanching procedure. Two large pots of water will come in handy. One container is put on fire and the water is brought to a boil.Cold water is poured into another and ice cubes are lowered. Whole patissons are immersed in boiling water for 6 minutes, and it is enough to dip the pieces for 2 minutes. Then immediately place the vegetables in ice water.

Reception of contrast will keep the pulp in shape and elasticity. It will not fall apart after defrosting and during cooking. After this stage, the vegetables are laid out on paper or a towel and left to cool completely.

Rules and methods of storage

Store vegetables at home only in the freezer. The lower the temperature, the longer you can keep them there. The optimum temperature is considered to be -18 degrees. At temperatures above -10 degrees, storage is allowed for only three months.

Glass containers should not be chosen for storage, as it can crack from sudden changes in temperature. Vacuum bags that close with special clips are best suited. It is convenient to use plastic containers.

How to freeze squash for the winter, several options are offered. You can cut vegetables in different ways. The shape depends on the purpose for which they are supposed to be used after defrosting. You can put the chopped pieces in one large bag, or you can put them in small ones for portioned use.

Frozen vegetables can be mashed:

• Patisson is peeled and cut into small cubes;
• sliced vegetables are placed in a pot of water and boiled over low heat until tender;
• cooked vegetables are turned into a paste with a blender;
• the resulting homogeneous mass is laid out in small, portioned containers;
• squash puree is placed in the freezer for three hours;
• frozen cubes are taken out of the molds and poured into a bag.

As needed, the cubes are heated or added to another ready-made, hot dish, such as cereal or mashed potatoes. They defrost quickly and give the dish a delicate, pleasant flavor.

Many housewives freeze squash with other vegetables: “If it is supposed to freeze squash for vegetable stew, then I prepare it simultaneously with other vegetables. I wash and de-seed bell peppers, eggplants and tomatoes. I cut all the vegetables into cubes and put them in one bag. “I froze vegetables in this way for more than a year in a row. It is very convenient to use ready-made cuts of vegetables in the preparation of various dishes.”

Other winter storage options

You can dry the squash for the winter. They will also retain all the nutrients. You can dry it in direct sunlight or in the oven. It is necessary to select only ripe, undamaged fruits. They are washed, the edges and the stalk are cut off. Then you need to cut the vegetable into rings.

Sliced rings spread in one layer on a baking sheet or sheet of paper. Be sure to turn over the cut after a certain time. In the oven, the whole process will take about 6 hours. Ready dried slices are recommended to be stored in a cloth bag.

Often squash canned. There are many popular and proven recipes. Vegetables can be s alted, pickled, made into salads and jams.

Recipe for pickled squash.

• Patissons in the amount of 500 g are washed from contamination. Large fruits are cut into cubes, and small ones are left as a whole.
• You will need Bulgarian and hot peppers. Vegetables are washed, seeds, stalks and partitions are removed. Better cut into strips.
• In sterilized jars put 6 sweet peas in the first layer, one leaf of parsley, 3 cloves of garlic (you can cut into slices and the taste will be sharper), cherry and currant leaves.
• Spice spread peppers.
• The last layer in glass containers is placed squash and pour boiling water into jars for 6 minutes.
• The water is drained and 50 g of s alt and sugar are added, as soon as the water boils again, vinegar is poured in 5 ml.

Banks are rolled up and wrapped in a warm blanket until the contents have completely cooled down.

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