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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Freezing Squash Recipe

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This recipe for Freezing Squash is from New Beginnings Community Church Cooks are the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Squash
Ice
Freezer bags
Directions:
Directions:
First, thoroughly wash and scrub each squash to remove any dirt that may be lingering on it. Next, remove each end of the squash using a knife.

Carefully slice each squash into slices that are about 1/4 inch thick.

Bring a large pot of water to a rolling boil. Then carefully drop the squash into the pot and blanch for 3-5 minutes max.

While the squash is in the boiling water, go ahead and prepare your freezer bags to put the squash in to freeze. Don’t forget to write the date on your bags!

Immediately remove the squash from the stove and drain. Then pour the squash into a bowl of ice water to quickly stop the cooking process.

Next, transfer the squash onto a dish towel on the counter to help drain any excess water. You don’t want the squash to be really wet and soggy when you bag it!

Once the squash has sat on the towel for a little while and most of the water is drained off, go ahead and bag it up!
Personal Notes:
Personal Notes:
This squash is best when eaten within a year after you’ve put it up, but no need to throw it out if it’s a little bit older than that.

 

 

 

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