Freezing Potatoes, Sweet Potatoes and Squash
Learn How to Freeze Vegetables from Your Backyard Garden
Sep 9, 2009
There are ways to keep the fresh taste of your backyard garden harvest all year long and freezing vegetables is one of the ways to do it. Most vegetables will keep for 7 to 12 months after being frozen and can be used in other cooked recipes. Take time to read about the Basics of freezing vegetables and how to blanch or process them to freeze.
New Potatoes
You can freeze potatoes however, the texture changes and so they are only suitable to put in casseroles, soups, and stews. You can also mash them somewhat successfully.
Select smooth potatoes directly from the garden. Peel the skins off and wash. Water blanch for 3 to 5 minutes depending on the size of the potato. If they are size of a golf ball go 5 minutes. Plunge into cold water, drain, carefully dry and put into freezer bags. Seal and freeze. These will only keep up to 6 months.
Sweet Potatoes
Sweet potatoes freeze rather well. Use them in cooked recipes or you can mash them and use them as mashed potatoes or in sweet potato pie. Use medium to large sweet potatoes that have been cured for at least 1 week. Place sweet potatoes in boiling water and cook until just tender, or you can put them in a 350 degree F oven for about 20 to 30 minutes or until just tender when pierced with a fork. Let stand at room temperature until they cool completely. Peel the sweet potatoes and cut in half or slice, or even mash. To stop the halves or sliced pieces from darkening dip for 5 seconds in a solution of ½ cup lemon juice to 1 quart of water. Lay on paper towels on cookie sheets to dry just enough to not be soggy. Place in freezer bags, seal, and freeze.
To keep mashed sweet potatoes from darkening mix in 2 tablespoons of orange juice to each quart of mashed sweet potatoes. This gives the potatoes a pleasant flavor as well. Scoop into freezer bags, seal and freeze.
To freeze sweet potatoes for baking wash potatoes and place in a 350 degree F oven for about 20 to 30 minutes or until slightly soft when pierce with a fork. Cool to room temperature. Remove the peel and wrap individually in aluminum foil. Place each wrapped potato in freezer bags individually or if more will fit, put more in. When you want to use them take the out of the freezer bag and pop them in a 350 degree F oven with foil on. Bake for 20 minutes and serve.
Summer Squash
Summer Squash like zucchini, yellow squash, crookneck and straight neck squash can be frozen. Wash squash and cut in ½ inch thick slices. Blanch in water for 3 minutes then plunge into cold water. Drain, dry and place in freezer bags, seal and freeze.
Some recipes call for grated zucchini especially if you are making bread or cake or cookies. Don’t use large zucchini; use only tender zucchini about 5 to 6 inches long. Wash and grate in food processor or by hand. Steam blanch in small quantities for 1 to 2 minutes or until it looks translucent. Pack by ½ cup to 1 cupfuls in freezer bags then put sealed bags in cold water to cool. Dry off bags and freeze. The zucchini will be watery when you thaw it. Just drain it thoroughly before using in your recipe.
Don’t limit yourself to eating vegetables from your garden in just the summer. Freeze some and have them all winter long.
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