We are about to inundated with peppers, squash, and corn. Well, maybe not corn, as David doesn’t grow much of it, but you can find good quality corn anywhere right now. Here are some good tips for freezing summer squash, peppers, and corn for a couple of different uses. The frozen corn/squash/peppers are perfect for pulling out in the cold months and throwing into a skillet saute for summertime flavor in the snow. Frozen veggies are a little soft for raw use, but they can go into breads, sautes, and soups without compromising flavor and texture.
Roasting and Freezing peppers (hot or sweet)
All those Anaheim chilies we’ve been receiving can be strung up and air dried if you’re not getting to them while they’re fresh. Tie them together by their stems and hang in a dry, warm place (which is basically anywhere in Utah but under your swamp cooler vent).
You can also shred your zucchini like you would for making zucchini bread, portion it out, and freeze it in baggies with all of the air pushed out. Who wants to bake in a hot summer kitchen? And who wants to use squash from the Southern Hemisphere to make bread in the winter?