To vacuum seal and freeze yellow squash you have to first prepare your yellow squash by washing the yellow squash and then cutting and blanching the squash.
Blanching the yellow squash is optional before you freeze it in a vacuum sealed bag but it's best to blanch the squash which makes it last longer.
After you've washed, cut up the yellow squash and blanched it or at least cut it up you then freeze the cut up the yellow squash on a baking sheet until the cut up squash is solid.
Then once the yellow squash is frozen solid you transfer the frozen squash into a vacuum sealed freezer safe bag and store it in the freezer.
For summer squash you need to blanch the summer squash after cutting it by blanching the cut up summer squash in boiling water for a couple of minutes and then you immediately transfer the cut up squash from the boiling water into an ice bath which stops the cooking process.
After you've blanched the squash you then allow the blanched squash to cool down and then drain any excess water.
Then place the cut up squash onto a baking sheet and freeze it until solid.
Then transfer the frozen squash pieces into a freezer safe vacuum sealer bag and use the vacuum sealer to remove the air from the bags and seal them tightly.
Then label the vacuum sealer bags with the date and type of squash and store them in the freezer.
Vacuum sealed frozen squash is good for around 10 months and is at it's best quality for the 10 months although it can still be safe past the 10 months but it won't taste as good.
Vacuum sealing the squash and other food helps to protect the squash and other foods from freezer burn by removing the oxygen and reducing loss of moisture and ultimately preserves the quality and extends the shelf life of the food.