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Old 09-20-2010, 08:27 PM   #1
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Freezing Squash

I got an end of summer steal on some lovely summer squash and have more than I can use before it goes bad. I plan to cook the extra partially and freeze it. Has anyone done this before? My dad (GW) said freezing it should work, but does anyone have any specific do's or don't's?

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Old 09-20-2010, 08:31 PM   #2
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oops! I forgot, I have eggplant also. I love them together, especially with onions and garlic, so I planned on just freezing them together. should I go for the whole shebang and add the onions and garlic now and freeze it all together? or just the squash and eggplant & add the others when I use it?
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Old 09-20-2010, 10:11 PM   #3
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Summer squash and eggplant have a high water content. Freezing them raw would make them mushy upon thawing.

I'd recommend cooking them then freezing them. There may still be a bit of a texture issue but it won't be as pronounced.
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Old 09-21-2010, 10:06 AM   #4
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Try the USDA site for home food preservation--here is the squash info:

National Center for Home Food Preservation | How Do I? Freeze
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Old 09-21-2010, 10:19 AM   #5
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Thanks for tip Andy, and that site is great, sparrowgrass! It's definitely going in my bookmarks.
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Old 09-28-2010, 02:34 PM   #6
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One thing to bare in mind, is that the texture of the squash or any other vegetable will change when you freeze it. It will still taste just as good in things like soup and stews though.

Mel
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