Freezing Summer Squash Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: To 1-1/4 lb, Makes 1 pint
Directions:
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
Source from luhu.jp
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
Source from luhu.jp