Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

2 Bumps

When I have blanched green beans or summer squash for freezing it has lost its crispness. What did I do wrong?


Asked by marchar2002 at 12:41 PM on Aug. 24, 2010 in Home & Garden

Level 23 (15,694 Credits)
This question is closed.
Answers (3)
  • It's being blanched too long and needs to be shocked in ice water. Also, if you slice your squash too thin, it will start to cook and go limp. I cut mine almost 1/2" when I freeze it. Here is a good site for blanching times and other freezing info.

    Answer by specialwingz at 7:51 PM on Aug. 24, 2010

  • are you shocking them in ice water after you blanch them?

    Answer by DarkFaery131 at 12:52 PM on Aug. 24, 2010

  • How long are you blanching them? I blanch my green beans for 3 minutes.

    Summer squash is something that I've never had good luck freezing unless it's shredded zucchini. It always comes out mush.

    Answer by michiganmom116 at 1:51 PM on Aug. 24, 2010