Aug
20
I have lots of summer, yellow straight neck squash. I would like to freeze it, but do not know how to blanch it properly without cooking it. Any suggestions? Any would be appreciated. I think that I have a better handle on the okra, just coat it and cook until about half done, the let cool and then bag and freeze. Thanks for any insights! Warmest regards, Doc.
3 Comments
Start a big pot of water boiling. Fill another big pot with about the same amount of ice water. Scrub your squash and slice about 1/4″ thick. You do not want it too thin.
If you have a fryer basket, put the sliced squash in it and dunk into the boiling water. If you don’t have a basket, it’s okay to just put the squash directly into the water. Boil for two minutes. Immediately remove the squash (this is where the basket comes in handy) and dump it into the ice water for at least two minutes.
Now spread the squash slices in a single layer on a cookie sheet. Touching is okay, overlapping is not. Freeze for 18-24 hours. Then remove from the tray and place into ziploc bags or vacuum seal if you have a Foodsaver.
Actually, that was my idea, but I sliced it thinner. Perhaps one minute will work, since mine are only about 1/8 to 1/4 inch thick. Thanks! Warmest regards, Doc.
I like the cookie sheet idea, and will as soon as I finish defrosting my freezer. I took all of the important stuff to Preacher’s this evening and have turned mine off and will clean it out tomorrow. Warmest regards, Doc.
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