DATES TO REMEMBER
JUNE 14 - FLAG DAY
JUNE 18 - FATHERS DAY
JUNE 21- SUMMER SOLSTICE
MONDAY-FRIDAY - 8:00AM-5:30PM
You will need
• A stock pot full of boiling water
• A large bowl to cool your veggies in (just fill it up with water and ice)
• A slotted spoon to transfer the food from hot to cold water
• A colander
• Freezer Bags
Just bring the water in your stock pot to a boil and go ahead and prepare your bowl of ice water. Wash your squash thoroughly and then cut into 1/2 inch rounds.
If you have a large quantity then you may want to break it up into batches. Put your freshly cut squash into the boiling water for 2-3 minutes. Much longer might create a mushier texture.
Using your slotted spoon, remove the squash from the boiling water and put it directly into the bowl of ice water. Let it cool for 3-5 minutes and then use your slotted spoon to once again transfer your squash – this time from the cold water into a colander so it can drain. At this point you are not under any time constrain so if you want to boil a few more batches you can do that before you begin bagging things.
Make sure when you are bagging your squash you are using bags specifically made for freezing. The plastic is much thicker and will resist freezer burn much better than just an average bag. You can use Hefty One Zip bags, Ziploc bags or if you have a vacuum sealer you can use that as well. Fill gallon bags about 1/3 of the way (You can also use smaller bags). You will want to remove as much air as you can from the bag by pressing it out. Then I used the super fancy trick of putting a straw down into the bag, zipping the bag closed (expect for where the straw was sticking out) and then sucking the air out.
Pop your bags into the freezer and viola!
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