Any suggestions on freezing squash?
I didn't realize this forum was here. I posted this on the vegetable forum first.
I have tried freezing them whole, cut up, blanch, no blanch, canning them and all I get is mushy watery squash. The only way I have ever liked them preserved is sweet pickled or mixed in with tomato soup before freezing. I just put the cut up squash in the hot tomatoes after blanching the tomatoes and froze it.
I don't think my squash will still be around when my tomatoes get ready this summer because of the heat, 90+ every day for a month now, so mixing in with tomato soup is out of the question.
I've thought about thawing out some of the veggy soup left over in the freezer from last year and heat it up to almost a boil take off of the heat, drop in the squash and repackage. Think that would work?