Frozen zucchini and squash taste bad

[AlittleSalt]

Juss kiddin' here,

There is a way of saving/freezing certain foods, summer squash is one of those.

The basic recipe goes:

Go fishing and a catch a great big carp
.
Put caught carp on huge cutting board.

Scale and clean carp.

Throw away carp and eat the cutting board.

If you want fresh tasting fried squash in the winter and any other off season times - you could buy it at the grocery store, or better yet - grow it inside. You can grow it in a multi gallon bucket or plastic tub beside a sunny window in your house during winter months. You are already heating that area - use it.

[uno]

Thanks Joseph, Worth, Zeedman and ALittleSalt

I tried blanching some yellow crookneck and freezing them immediately. They were only frozen for a day before I steamed them but the bad taste was gone!

So that might have been the problem they needed blanched before being frozen.

Time will tell if they are frozen longer if they will taste ok but so far so good.

Thanks Everyone!

Jim

[z_willus_d]

One more chime-in for blanching. It's necessary to break-down enzymes in the vegetables designed to rot them, exposing the seeds. These enzymes, while slowed by the cold, are still at work in the freezer. They will turn the veggie to mush and probably contribute to the off-taste. I wouldn't blanch in salt water, however. Just blanch for a few minutes in boiling water, then ice-water bath to quickly cool them down. Vacuum seal with a straw and into the freezer.

I hadn't thought of drying zucchini chips. I'll have to give that a try.
-naysen

[bower]

Originally Posted by Tracydr

Dehydrating zuchinni also works well. If you slice it evenly thin with a slicer it works better. Use parchment paper to prevent sticking.
I've marinated very thin slices with rice wine vinegar, salt and dill. Dried until crispy. The chips were addictive!

Tracydr, it sounds addictive! How long did you marinate?

[shelleybean]

I used some of my frozen crookneck and zucchini last night in minestrone. It was perfect. I will try not to give so much away now. I'll freeze it for this!

[Tracydr]

Originally Posted by bower

Tracydr, it sounds addictive! How long did you marinate?

Not long. Hour or two? I loved the rice wine vinegar plus dill. Use parchment paper. My first batch stuck like crazy.
I grow Costata Romanesco. Huge plant although not as productive as hybrid zuchinni. It has a much better texture, firm like some summer squash. Plus, you can let them get really big and they still have small seeds, firm texture.

[Tracydr]

Originally Posted by shelleybean

I used some of my frozen crookneck and zucchini last night in minestrone. It was perfect. I will try not to give so much away now. I'll freeze it for this!

My mom used to put up tons of diced or sliced squash for winter use in soups and casseroles. I've usually just grated it to use for bread all winter.

[uno]

I just wanted to give an update. I tried blanching last season and it took care of the bad taste. So that was the problem.

Thanks Everyone!

Jim

[Worth1]

Originally Posted by uno

I just wanted to give an update. I tried blanching last season and it took care of the bad taste. So that was the problem.

Thanks Everyone!

Jim

Glad to hear that.
I is like when you process sauerkraut as opposed to raw sauerkraut.
The unprocessed will continue to ferment and break down even at cooler temps.

When you blanched the squash to essentially killed it and the bacteria on it.


Worth