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Freezing Vegetables - Summer Squash and Zucchini

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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.

Freezing Guide:

Summer Squash and Zucchini Recipes:

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