Frozen Summer Squash

1. 1

   Put 1 gallon of water and salt into an 8-quart pot.

2. 2

   Bring to a boil over high heat.

3. 3

   Put the remaining 1/2 gallon of water and the ice into a container.

4. 4

   Set aside.

5. 5

   Add the squash to the boiling water and cook it for 3 minutes.

6. 6

   Immediately drain in a colander and then transfer to the ice bath.

7. 7

   Shock for 3 minutes, replenishing the ice if necessary.

8. 8

   Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels.

9. 9

   Pat dry with additional paper towels.

10. 10

    Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.

11. 11

    Once frozen, transfer the squash to a 1 gallon resealable plastic bag.

12. 12

    Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag.

13. 13

    Label and return the bag to the freezer.

14. 14

    Serve the squash frozen.

No additional tips available.