Title: Freezing Summer Squash
Categories: Vegetable Check
Yield: 1 Servings

1	lb	To 1-1/4 lb; Makes 1 pint
1. Ch	oose	young, tender squash.

2. Wash, cut off the ends, and slice the squash 1/2 inch thick.

3. Blanch 3 minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook frozen summer squash about 10 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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