To freeze summer squash, wash and slice the squash, and boil it for a few minutes before chilling the squash in ice. Store it in freezer bags for future use.
- Gather needed materials
The needed materials include freezer bags, a large pot, a slicing knife, two large bowls, ice, a large serving spoon and a large plate.
- Boil water and prepare the squash
Start by filling the pot with water, and set the burner on high. While waiting for the water to boil wash the squash, and chop it into half-inch cubes. When the water boils, turn the burner down to a medium-high heat setting.
- Blanch the squash
Place the squash in the boiling water, and boil it for three minutes. While the squash is boiling, put ice in one of the large bowls, and fill the other with cold water. When three minutes have passed, remove squash from the boiling water.
- Chill the squash
Drop the squash into the bowl of cold water to prevent further cooking. Use the large serving spoon to add ice to the water. As the ice melts, add more ice to ensure the squash is thoroughly chilled.
- Put the squash in freezer bags, and store in the freezer
Remove squash from the water, and place it on a plate. Pat the squash dry with paper towels, and add the desired amount of squash to each freezer bag. Label the bags, and store the squash in the freezer for up to 12 months.