Last time I updated about the garden, the squash plants were in full force. We planted zucchini, yellow squash, and some patty pan squash. Squash always seems to do well, and we always have a plethora of the brightly colored vegetables. Truth be told, I was sick and tired of seeing, picking, and eating squash. That’s when it started to get bad. There was squash in the garden, in the refrigerator, and even on the counter. I finally decided to do something with it today.
I ended up freezing three gallon bags of various squashes and I’m thinking that tomorrow I’ll probably have at least that much more to do. This is what I did to freeze the squash so it will be yummy in the winter.
1. Washed and cut the pieces into a nice size for stir fry, casseroles, etc.
2. Started a large pot of water simmering to almost a boil.
3. Prepared an ice bath
4. Put the squash in the hot water for almost five minutes, just enough to get it nice and bright in color.
5. Removed the squash and put it in its ice bath.
6. After it was cool to the touch, I used my gallon sized Ziploc bags and put them in there. I stuck them in the freezer, and I was done!
I’ll have to be honest and say that there was some squash that went bad, as well as some green beans I didn’t get blanched in time. I’ll have to make sure that doesn’t happen again!
Do you prefer frozen or canned veggies?