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[EarthNSky <erthnsky AT gmail.com>]

Dehydrate...hadn't thought of that.  Do you pre-treat them with anything 
or just slice them on a mandolin and dry them?  I wonder how grating 
them would work...

Don't feel like pressure canning...canned some green beans on Friday.
The gasket held fine, but at pressure, I began to see a little leakage 
around the dial gauge, so I need to tighten that nut up, I guess.



Lynda wrote:
> Dehydrate some.  It's great to toss into a a stew.  Adds flavor and 
> thickens it.  I slice my thin and dehydrate like chips, sorta.  Also, 
> canning.  I just dump them out and heat up, add a little butter and 
> mash and they are good to go.
>
> Lynda
> ----- Original Message ----- From: "EarthNSky" <erthnsky AT gmail.com>
>
>
> > I'm cleaning out the 'cellar' (if you only knew what my cellar 
> > was...) and want to use up 8 small butternut squashes in a way that 
> > will preserve them further.  These are last years' butternuts.  I was 
> > thinking of baking them(eating a couple),then scooping the pulp, 
> > pureeing, and freezing for use later in soup, bread, etc., however I 
> > thought I would ask you guys for additional ideas.
>
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