I am suffering from a glut of zucchini, long, round, yellow and green. I will have other squash ready in a week or two. I need to freeze some but when I have tried before, following instructions in my books, they never come out right but go tough and crystalline. Does anyone have any tips for successful freezing of vegetables like squash? The only solution I can think of is to make them all into soups or pies or ratatouillle before freezing, but that is so much work.
post #1 of 10
6/28/09 at 6:18am