Hi, all,

I'm not quite a newbie to canning, nor am I an expert. I can mainly
juices and jams/jellies and freeze my vegies. Have several pots I
used for WB canning, but no pressure canner (ah, may be why I freeze
instead? *grin*) I came across an interesting way to freeze certain
vegies the other day and thought I'd get an opinion on it.

Basically, this method is to slice, quarter, etc., your vegetable and
then put them in a triple thickness of brown paper sack (the freezer
kind or double lunch sacks) and toss the sack into the freezer. I did
some reading on this and found that unblanched vegies will last up to
6 months, but blanched will last up to a year. That was news to me
because I'd ALWAYS blanched in the past.

Since we have such a large crop of summer squash, I decided to give
this a try. With so many squash I figured we didn't have a lot to
lose. The squash would just go bad anyway. Haven't tried any of the
frozen stuff yet as we are still harvesting.

Does anyone have an opinion on this method? Has anyone tried this
method? If tried, what were the results? (And I apologize in advance
if this topic has been covered before. I did a search of the group
but didn't find any relevant results.)

TIA,
Anj