Deleted
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Post by Deleted on Jan 18, 2006 18:01:17 GMT -5
This is how I freeze winter squash and pumpkin....
Wash; cut into pieces and remove seeds. Cook pieces until soft in boiling water, steam, microwave oven, pressure cooker or 350-400 degree Farenheit oven (cut side down). Cool. Scoop out pulp; mash, blend or put through sieve. Chill thoroughly. Pack with headspace.
Kaza
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Post by Kathy on Jan 18, 2006 19:19:17 GMT -5
Kaza, have you found one of the cooking methods produces less watery results? I tried freezing winter squash by steaming the squash and when I took it out of the freezer there was a lot of water/liquid. I used it but had to drain it first in a strainer! The flavor and texture was fine, it just had a lot of liquid.
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Post by Deleted on Jan 18, 2006 22:02:50 GMT -5
The baking method usually produces less watery squash. Boiling and steaming add moisture into the squash and will make it a bit more watery than baking.
Kaza
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