Freezing summer squash

Yield: 1 servings

Measure Ingredient
1 pounds To 1-1/4 lb; Makes 1 pint

1. Choose young, tender squash. 2. Wash, cut off the ends, and slice the squash ½ 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 Submitted By DOROTHY FLATMAN On 10-03-95

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