This week has been a much more productive week in terms of getting produce into the freezer. The 4 quarts of blueberries made it to the freezer as well as 7 quarts of green beans and lots of yellow squash and zucchini cubes. The mountain of squash that had taken residence on my kitchen counter earlier this week has been conquered, pureed and sent to the freezer!
I cooked and pureed the yellow squash for the use of hiding it in baked goods this winter. Since my garden is yielding quite the zucchini crop and the yellow squash were 3/$1 at the local produce market, I got to work. I found that 1 cup of chopped squash yielded about 1/2 cup of puree. This is an adult serving of summer squash according to MyPyramid.gov. The process is the same as the process for making baby food, only frozen in different portion sizes. I froze the pureed squash and zucchini in 1/4 cup and 1/2 cup portions so that they can easily be thawed and added to my recipes later.
I also froze green beans this week. Mine were purchased due to a munching critter in my garden this year. As HandyMan's taken to saying: "There's always next year". I used the directions from PickYourOwn.com with a couple variations. I have a pasta kettle with a colander insert. This works great if
you are needing to do more than one batch so that you don't have to wait for a fresh set of water to boil. The other difference is that I just used cold tap water to cool mine and it worked just fine.What did you get to your freezer this week?
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