Dehydrating Summer Squash
If you can't wait until summer just to can have fresh yellow and zucchni squash, then you should consider dehydrating them to enjoy them year round. Dehydrating is generally very easy but summer squash is especially so.
- zucchini squash*
- yellow squash*
- Put a pan of water on the stove to boil. This is to blanch your squash, so use a large pan if you are doing a large batch, and smaller if not.
- Wash squash and cut off ends. Slice from ¼ - ½ inches thick.
- When water comes to a boil add about 2 cups of squash at a time and cook for 4 minutes. Remove from heat and cool right way.
- Often people use a large bowl of ice water for this, however, I prefer to scoop the squash out of the boiling water and place them on a towel. This not only allows them to cool but it also gets rid of excess water. I then place the squash individually on the dehydrator trays that have been lined with parchment paper.
- The dehydrator should be set at 120 degrees.
- Leaving the door of the dehydrator open, I continue to fill it while it is running. This allows the fan to blow air across the squash and cool it more.
- Leave the squash in the drier over night.
- Squash is finished drying when it makes a clanging noise when dropped on the counter. They should not be flexible.
- After drying you can store them in a canning jar or as I have done here.
- Oxygen absorbers will give you much better shelf life and keep your squash fresher, longer.
- To rehydrate:
- Place desired amount in pan and cover with water. Cook on medium heat until soft and tender.