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How to process eggplants and summer squash for freezing

According the University of Illinois Extension

To freeze eggplants:

  1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
  2. Water blanch, covered for 4 minutes in one gallon boiling water containing 1/2 cup lemon juice (fresh or bottled).
  3. Cool, drain and package, leaving 1/2-inch head space. Seal in zip closure freezer bags and seal and freeze.

To freeze summer squash:

  1. Blanch and freeze cubes or slices of summer squash or grate and freeze zucchini.
  2. Cut the squash in half lengthwise and cut away the seedy middle section.
  3. Wash, grate and freeze in one cup portions. Use zip closure freezer bags or rigid freezer containers leaving 1/2 inch head space.

Visit our recipe database for eggplant and summer squash recipes before your freeze all of them!

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