how to blanch summer squash
Summer Squash. (Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini) Preparation â Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.