How to Blanch & Freeze Summer Squash

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| Originally Published: May 13, 2013

Blanch and Freeze Summer Squash

Squash is one of summer’s most abundant vegetables, overflowing in gardens (and kitchens) each July. If you’re up to your ears in the veggie, preserve it now to enjoy later. Follow these easy steps:

  1. Thoroughly wash your squash.
  2. Cut the squash into rounds about ¼-inch thick. You can also grate it if you plan on using it for zucchini bread.
  3. Blanch the squash by steaming or boiling it for 3 to 5 minutes (less if grated). You can use a steamer or plop it into boiling water.
  4. Once the squash is done steaming/boiling, throw it into a prepared bowl of ice water to ensure it isn’t overcooked.
  5. Drain the squash.
  6. Put the squash into zip-close freezer bags and get out as much air as possible. Stick it in the freezer for use any time of the year!

SEE ALSO: How to Freeze Summer Squash With Step-by-Step Photos

Looking for squash recipes to use up your stash? Try any one of these yummy squash recipes.

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