Late summer and autumn are the best times of year for those who love a good squash recipe. Do you stock up on squash at the first sight of red leaves? Or, do you grow your own squash plants at home? Either way, you’ll likely have more squash than you can handle by the time the Halloween decorations go up. Thankfully, this hearty vegetable is well-suited to several methods of preservation, aside from just canning. If your kitchen is drowning in squash this fall, consider trying one of these alternatives to canning squash!

Can You Can Squash?

Canning is perhaps one of the most popular methods of preserving vegetables. However, not all vegetables are created the same, and therefore, not all vegetables are suitable candidates for it. Canning is the process of storing vegetables in jars through heat sterilization and airtight sealing. Water-bath canning is only safe with vegetables containing enough acid to prevent microbial growth (such as tomatoes). Meanwhile, pressure canning is only recommended for vegetables with a high enough density to withstand the pressure.

Some people have been able to can squash successfully. However, it is a tricky process and you risk bacterial contamination, which is dangerous for your health. Because squash (especially summer varieties) is a low-acid vegetable, it is not suitable for water-bath canning. It is possible to water-bath can it if you’re okay with adding lots of salt and vinegar, but this will affect the flavor of your end product and ultimately requires a different method.

You can try to pressure-can a low-acid vegetable like squash, except there’s a catch-22. Squash has such a low density that it will get smooshed up from the pressure and heat. As a result, the unpredictable heating pattern inside the jar won’t guarantee that all the bacteria have been killed off.

Some people are able to pull off pressure-canning squash by combining it with other suitable vegetables that prevent the squash from getting too soft and compact. Others have found that winter squash varieties, which have a harder rind and denser flesh, are okay for pressure canning. If in doubt, you should always opt to follow the USDA’s recommendations, which have been scientifically tested for safety.

Pickling

If you had your heart set on water-bath canning, pickling can be a fantastic alternative if you love those tangy, briny flavors. First, sanitize your pickling jars and lids in boiling water for ten minutes. To quick-pickle your squash, chop it up into slices first. Next, place the pieces into jars and fill them with water, salt and vinegar. Feel free to get creative with other added spices, such as turmeric, pepper, and celery seed. You can store quick-pickled squash in your refrigerator for a month.

The traditional approach to pickling is not so quick, but it will ensure your squash keeps for six months. Once again, start by sanitizing your pickling jars and chopping your squash into slices. After this, place your squash slices into salt water brine and leave it alone for a couple of days. During this time, the lactobacillus bacteria will work their magic, converting sugar into lactic acid through fermentation. Finally, place the squash in storage containers and keep it refrigerated.

Storage

The easiest way to preserve squash is to do nothing with it! Compared to most fresh vegetables, squash already has a longer-than-average lifespan. At the shorter end of the spectrum are acorn, pumpkin, and delicata squash, which last up to 3 months. You have kabocha and hubbard squash in the middle range, which will stay good for five months. Butternut squash lasts the longest at about six months.

That said, if you want to optimize the lifespan of your squash, you shouldn’t actually do nothing with it. Squash is best stored at about 50°F and about 60% humidity, so keeping it in your fridge is probably your best bet. Another option is to leave it in your basement or cellar, somewhere off the floor. Just make sure not to place your squash next to ethylene-producing fruits like apples and pears.

Freezing

While squash already has a reasonably long lifespan, it’s easy to prolong it even further if you have a technique or two up your sleeve. Freezing should be your go-to option, as it most often yields the best and most flavorful outcome. To freeze your squash, cut it into half-inch slices and boil them in water. After three minutes, immediately drain the pot and put the slices into an ice water bath to stop the cooking process. Drain the ice water once the squash has cooled down, and place the slices into freezer bags or containers with half an inch of room at the top. Once frozen, your squash will last an impressive 12 months in the freezer!

Drying

Last but not least, dehydration is a tried-and-true alternative to canning. However, you will need to purchase a food dehydrator if you don’t already have one. After cutting the squash into slices, dehydrate them for 10 to 12 hours at 120°F. Store the pieces in an airtight container. You can keep the container in your refrigerator, but it’s not necessary. When you’re ready to use your squash, rehydrate them by submerging them in water at least two hours prior. Alternatively, simply add the slices to a soup and allow them to absorb the delicious broth. Or, snack on the dry pieces with a bit of salt and pepper for seasoning.

In Conclusion

Squash is one extremely versatile vegetable. Stuffed acorn squash can make an easy weeknight dinner. Spaghetti squash can give Mom’s homemade bolognese a healthy twist when replacing noodles. Plus, pumpkin curry and butternut squash soup offer the coziest of flavors during the cold months. If you love getting creative with squash, you can never have too much of it! Don’t let your squash surplus go to waste when you can preserve it and enjoy it all winter long.