Preserving Patty Pan Squash: Tips For Keeping Them Fresh

Patty pan squash is a versatile summer squash that can be cooked in a variety of ways, including baking, grilling, sautéing, pickling, and freezing. To preserve patty pan squash, it is recommended to store them in the refrigerator, as they have a short shelf life. They can be kept in the refrigerator crisper drawer for 2 to 4 days at a temperature between 45 to 55 degrees Fahrenheit. Additionally, patty pan squash can be frozen for longer-term storage, but it is important to blanch the squash before freezing to inactivate enzymes that can cause loss of flavor and texture.

Patty pan squash can be pickled

To pickle patty pan squash, you can slice the squash into 1/4-inch-thick cross sections. If you are pickling other fruits and vegetables, such as onions, bell peppers, or lemons, slice them as well. If you want softer pickles, blanch your vegetables in a pot of salted boiling water for 2 minutes, then drain and place them in a bowl of ice water to stop the cooking process. Once they are cool, place them in the container you will use for pickling. If you prefer crunchier pickles, sprinkle salt on the slices, cover, and set them aside for an hour so they release excess water, then rinse them off.

Next, prepare the pickling brine by filling a pot with two parts vinegar (such as cider, white, or apple cider vinegar) and one part water. Add any desired seasonings, such as peppercorns, pepper flakes, mustard seeds, celery seeds, or allspice. You can also add sweeteners like sugar or maple syrup to make sweet pickles. Bring the pot to a boil and simmer for 5 minutes.

Place the squash and any other vegetables or fruits in your pickling jars. Pour the hot brine over the vegetables, seal the jars, and let them cool. Once completely cooled, move them to the fridge unless you have sealed them in sterilized jars. The pickles will need at least 2 days to mellow before eating, and the longer you wait, the more mellow the flavour will become.

Pickling is a great way to preserve the bounty of patty pan squash from your garden and enjoy them throughout the year.

It can be frozen, but must be blanched first

Blanching is a process of exposing vegetables or fruits to high temperatures for a short period of time. It is done to inactivate enzymes responsible for browning and to improve colour and flavour. It is important to not under-blanch or over-blanch. Under-blanching will be ineffective in inactivating the enzymes that reduce the quality, while over-blanching can result in an overall quality reduction and the leaching of essential vitamins and minerals.

Before freezing patty pan squash, it is important to blanch the vegetable. This will kill any bacteria. To blanch patty pan squash, you will need to:

• Slice the squash while boiling a pot of water.
• Add the slices to the boiling water and set a timer for three minutes.
• While waiting, prepare a bowl of ice water.
• When the three minutes are up, remove the squash from the boiling water and place it in the ice water to prevent it from cooking any further.
• When it has cooled, drain the slices thoroughly and allow them to dry.

Once the patty pan squash has been blanched, it can be frozen.

Store in the fridge for up to four days

To store patty pan squash in the fridge for up to four days, there are several steps to take. Firstly, it is important to keep the squash dry and unwashed. This is because patty pan squash doesn't last as long as other summer squash due to its lower moisture content.

Next, place the dry, unwashed squash in a plastic bag, preferably perforated, or a paper bag. Leave one end of the bag open. Place the bagged squash in the crisper drawer of your fridge. The ideal storage temperature is between 45-50°F (7-10°C). If you can't achieve this temperature, don't worry—simply storing the squash in a cool part of your fridge is better than keeping it on the counter. Stored this way, patty pan squash will last in the fridge for two to four days.

Vacuum packaging can extend shelf life

Patty pan squash is a versatile summer squash that can be cooked in a variety of ways, including roasting, sautéing, pickling, and baking. It is best to consume this squash fresh, as it has a short shelf life. However, if you want to preserve it for later use, freezing is a great option.

Freezing Patty Pan Squash:

Before freezing patty pan squash, it is important to blanch the squash. Blanching helps preserve the quality of the squash by stopping enzyme activity that can lead to a loss of flavor and texture. Here's a step-by-step guide:

• Bring a large pot of water to a boil.
• Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice cubes.
• Add the patty pan squash to the boiling water and blanch for 2-3 minutes.
• Using a slotted spoon, transfer the blanched squash into the ice bath to cool and stop the cooking process.
• Once cooled, drain and pat the squash dry with a clean towel or paper towels.

After blanching, you have two options: freeze the squash whole or slice it into smaller pieces. If you choose to freeze them whole, place the blanched and dried squash in airtight freezer bags or containers, removing as much air as possible. If you prefer smaller portions, slice the squash into your desired sizes and then transfer them into freezer bags or containers.

Vacuum Packaging:

Vacuum packaging can be used as an additional step to extend the shelf life of frozen or dried squash. It helps to remove any remaining air from the packaging, further preserving the quality and freshness of the squash. After vacuum packaging, return the squash to the freezer. This technique will give your frozen squash a longer shelf life than those that are simply frozen without vacuum packaging.

Labeling and Storage:

Label the bags or containers with the date of freezing and place them in the freezer. Frozen patty pan squash can last for up to 6-8 months. When you're ready to use the frozen squash, thaw it in the refrigerator or at room temperature for a few hours. Drain the squash before using it in your recipes, as it may release some water during the thawing process.

Now you can enjoy the delightful taste of patty pan squash all year round! Remember to always label and date your stored squash to ensure proper rotation and use.

Patty pan squash is best fresh

Patty pan squash is best enjoyed fresh, as it is one of the summer's cutest and most versatile veggies. It has a high water content and does not keep for long. Younger, smaller pattypans are more tender, flavourful, and take less time to cook. They are best suited for stuffing and can be cooked in a variety of ways, including baking, grilling, roasting, sautéing, steaming, pickling, or frying.

Patty pan squash is an excellent source of potassium, vitamin C, vitamin B9, manganese, and antioxidants. It is also distinguished by its edible skin and mild, sweet flavour. When selecting a pattypan squash, look for one that is smooth, firm, and spot-free.

To store a pattypan squash, keep it dry and unwashed in a perforated plastic bag or a plastic/paper bag with one end open. Place it in the crisper drawer of your refrigerator, ideally at a temperature between 45-50 degrees Fahrenheit. It will stay fresh for two to three days.

• Cut off the ends and then slice smaller squash in half or larger ones into quarters or wedges.
• Trim the top and bottom to remove any stem and create a flat edge.
• Halve the squash and then cut each half into wedges.
• Heat oil in a pan and add the squash, searing each side until golden brown.
• For roasting, toss the squash with oil, salt, and pepper, and place on a pre-heated baking sheet in the oven.
• For grilling, toss the squash with oil, salt, and pepper, and place on a hot grill until grill marks appear.

Frequently asked questions