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Freezing Vegetables - Summer Squash and Zucchini

By Diana Rattray, About.com

Preparation:
Wash; cut off blossom and stem ends. Slice in 1-inch pieces.
Blanching Time:
Blanch in boiling water for 3 minutes.
Pack:
Leave 1/2 inch headspace.
Yield:
2 pounds = approximately 2 pints.

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