Frozen Summer Squash

Directions

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.