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Title: Freezing Summer Squash
Yield: 1 Servings
Ingredients
1 lb to 1-1/4 lb; makes 1 pint
Instructions
1. Choose young, tender squash.
2. Wash, cut off the ends, and slice the squash 1/2 inch thick.
3. Blanch 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers. Seal, label, and freeze.
5. Cook frozen summer squash about 10 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Title: Freezing Summer Squash
Yield: 1 Servings
Ingredients
1 lb to 1-1/4 lb; makes 1 pint
Instructions
1. Choose young, tender squash.
2. Wash, cut off the ends, and slice the squash 1/2 inch thick.
3. Blanch 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers. Seal, label, and freeze.
5. Cook frozen summer squash about 10 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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