How to Freeze Mirlitons?
To freeze mirlitons or chayote squash, start by selecting ones with tender skins.
Begin the preparation process by washing the squash, removing the stem and blossom end, and dicing it while removing the seed.
Then, water blanch the squash for 2 minutes and cool it afterwards.
Drain the squash and package it, leaving 1/2-inch headspace.
Finally, seal and freeze the squash.
This method is recommended by the “So Easy to Preserve” book published in 2014, which is a publication of the Cooperative Extension Service at The University of Georgia, Athens.
Quick Tips and Facts:
1. Mirlitons, also known as chayote squash, were named after an Italian variety of pumpkin called “mellone mirliton.”
2. The word “mirliton” can also refer to a musical instrument resembling a kazoo that produces a vibratory buzzing sound. It gets its name from the French word for “chayote squash” due to the instrument’s similar shape.
3. Mirlitons are one of the few vegetables that can easily be grown and cultivated from their own seed. After enjoying a mirliton, save the seeds and plant them to grow your own vine.
4. Freezing mirlitons can alter their texture slightly, making them softer and perfect for dishes like casseroles and soups. However, they may lose some of their crispness when thawed, so choose freezing as a preservation method accordingly.
5. While mirlitons are commonly used in savory dishes, they can also be used in sweet desserts. In some regions, mirliton pies or tarts are popular, showcasing the versatility of this delightful squash.
Selecting The Right Chayote Squash
When freezing mirlitons, also known as chayote squash or vegetable pears, it is crucial to select squash with tender skins. Choose chayote squash that feels firm and has no blemishes or bruises. Tender skins are easier to remove and will yield better results when frozen.
Preparing The Chayote Squash For Freezing
Before freezing the chayote squash, it is crucial to follow these steps for proper preparation:
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Washing: Begin by washing the squash thoroughly under cool running water. This step is essential to eliminate any dirt or debris present on the squash.
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Removing Stem and Blossom End: After cleaning the squash, remove both the stem and blossom end. This will ensure that only the edible part of the squash is used for freezing.
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Cutting into Small Dices: To enhance the freezing process, cut the chayote squash into small dices. Additionally, make sure to remove the seeds while dicing. Removing the seeds is important as they can negatively impact the texture and taste of the frozen squash.
By following these simple steps, you can successfully prepare the chayote squash for freezing, ensuring optimal results when using it later on.
Water Blanching The Squash
To ensure the best results when freezing chayote squash, blanching is essential. Blanching is a process of briefly boiling vegetables to slow down enzyme action that can affect flavor, color, and texture.
To water blanch chayote squash, follow these steps:
- Bring a large pot of water to a rolling boil.
- Carefully add the diced squash to the boiling water.
- Blanch the squash for 2 minutes.
- This short blanching time is sufficient to preserve the quality of the squash without overcooking it.
Remember to drain and cool the blanched chayote squash before freezing it.
“Blanching is an important step in the freezing process as it helps maintain the optimal quality of chayote squash.”
Cooling And Packaging The Blanch Squash
After blanching, it is crucial to cool the squash immediately to halt the cooking process. Remove the blanched chayote squash from the boiling water using a slotted spoon and place it in a bowl of ice water to cool for about the same amount of time it was blanched (2 minutes). This will help preserve the vibrant color and texture of the squash.
Once cooled, drain the squash thoroughly to remove any excess water. It is crucial to eliminate as much moisture as possible before packaging, as water can lead to freezer burn and deteriorate the quality of the frozen squash. Consider using a salad spinner or blotting the squash with paper towels to remove excess water.
Package the blanched and drained chayote squash in freezer-safe containers or bags, leaving 1/2-inch headspace to allow for expansion during freezing. Label the containers with the date of freezing to keep track of freshness.
Sealing And Freezing The Squash
To maintain the freshness and quality of the frozen chayote squash, it is essential to seal the containers properly. Ensure that each container or bag is tightly sealed to prevent air from entering and causing freezer burn. Alternatively, you can use a vacuum sealer to remove excess air and increase the longevity of the frozen squash.
Place the sealed containers in the freezer at a temperature of zero degrees Fahrenheit or lower. At this temperature, the frozen chayote squash can maintain its high quality for 8 to 12 months. Make sure to avoid frequently opening the freezer to prevent temperature fluctuations and maintain optimum freezing conditions.
Additional Tips And Vegetable Freezing Times
Blanching is a crucial step when freezing vegetables, as it helps to preserve their quality and extend their shelf life. However, it is important to note that blanching times may vary depending on the vegetable type and size. Underblanching can result in inferior quality, while overblanching may cause a loss of flavor, color, vitamins, and minerals.
Different vegetables require different blanching times to achieve the best results. For kohlrabi cubes, the recommended blanching time is 3-5 minutes, while mushrooms (whole, buttons or quarters, and slices) require 5 minutes of blanching. Okra (small and large pods) should be blanched for 3-5 minutes, onions until the center is heated, and peas (edible pod and green) for 2-5 minutes.
Sweet peppers (halves, strips, or rings) need to be blanched for 3-5 minutes, Irish potatoes (new) for 3-5 minutes, rutabagas for 3-5 minutes, and green soybeans for 5 minutes. Summer squash should be blanched for 3-5 minutes, while turnips (1/2 inch cubes) require a blanching time of 3-5 minutes.
However, some vegetables, such as beets, pumpkin, sweet potatoes, and winter squash, should be fully cooked before freezing. On the other hand, tomatoes should be briefly boiled, cooled, and skinned before freezing.
These freezing times and guidelines are based on the “So Easy to Preserve” book published in 2014, the 6th edition, by the Cooperative Extension Service at The University of Georgia, Athens. The book was revised by Extension Foods Specialists, Elizabeth L. Andress, Ph.D., and Judy A. Harrison, Ph.D. Additional sources for vegetable freezing tips and recommendations include the University of Minnesota Extension, Ohio State University, and the National Center for Home Food Preservation.
Frequently Asked Questions
Can you freeze fresh vegetables without blanching?
Blanching is typically necessary for freezing fresh vegetables as it helps maintain their flavor, color, and texture by inhibiting enzyme activity. When vegetables are not properly blanched, enzymes can remain active and lead to undesirable changes in the vegetables’ quality. Although blanching is generally recommended, some vegetables can be successfully frozen without blanching if they are intended for certain cooking methods, like pureeing or for use in soups or stews where texture is less important. However, it is important to note that blanching is still the preferred method for freezing most fresh vegetables to ensure optimal preservation.
How long can you store chayote?
Chayote can be stored for up to a month in the refrigerator by placing it in a closed container or plastic bag to maintain the required humidity level of 90%. This method prevents the chayote from drying out and ensures its freshness for an extended period.
Can you freeze chocho?
Yes, chocho can indeed be frozen. To freeze chocho, start by peeling the skin using a vegetable peeler, and then slice it into cubes. Blanch the cubes in boiling water for a short period of time. Once blanched, cool the chocho cubes in an ice bath, and then drain and pat them dry. Finally, transfer the cubes into airtight containers or freezer bags, making sure to remove any excess air before sealing. The frozen chocho can be stored in the freezer for later use in frying or soup-making, offering a convenient and delicious addition to your meals even when chocho is out of season.
Do you refrigerate Mirlitons?
Yes, refrigerating mirlitons is recommended if you need to prepare them in advance. Whether they are boiled and cooled, stuffed, or already baked, you can safely store them in the refrigerator. This allows for convenience in meal planning and makes it easier to reheat them when needed. Simply cover them and place them in a 300-degree oven until they are warmed through, ensuring a delicious and ready-to-serve dish.