California Farm Summer Squash Freezing

Summer squash is at peak flavor in July. Blanching and freezing preserves summer squash, keeps it flavorful till next crop is ripe. Green zucchini, yellow crookneck and striped squash are our preferred ones to mix. The peels contain most of the nutrients, do not peel.
Sliced, blanched, Frozen and packed in one pound weekly portions, 52 per person for year round enjoyment.
California Farm Summer Squash Freezing
Summer squash is at peak flavor in July. Blanching and freezing preserves summer squash, keeps it flavorful till next crop is ripe. Green zucchini, yellow crookneck and striped squash are our preferred ones to mix. The peels contain most of the nutrients, do not peel.
Sliced, blanched, Frozen and packed in one pound weekly portions, 52 per person for year round enjoyment.
Cooking Instructions
- 1
Trim ends, wash and slice squashes 1” thick. Blanch sliced 4 ounce size yellow crookneck, 4 ounce green zucchini and 4 ounce striped summer squash 3 minutes in boiling water, then put in icewater bath. This stops the enzymes from altering peak summer flavor.
- 2
Drain and drip dry squash slices. Lay slices on their side on the peel on parchment paper on pre frozen full size baking tray. Freeze single layer, about two hours.
- 3
When the three summer squash types have been frozen, make individual portions of mixed summer squash, 12 to 16 ounces per portion, in quart size freezer bags. Reheat in microwave.
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