Freezing Vegetables - Another Idea of Veggie Preservation
Freezing vegetables become more and more popular as there are lots of vegetables that you
can freeze, which
makes for easy cooking or snacking.
Asparagus:
Wash and cut off any spears and woody parts. Cut in half and blanch in boiling water for three minutes. Let
cool in ice water for three minutes and then drain. Put wax paper on a cookie tray, lay the asparagus out on
the sheet, and freeze for a half-hour. Pack in freezer bags for efficient storage.
Broad beans:
Shell and wash. Blanch for 1 ½ minutes and cool in ice water for 1-2 minutes. Freeze in the same manner as
the asparagus, for 30 minutes, and pack in freezer bags, making sure to remove the air.
Broccoli:
Use the tender stalks and heads without flowers. Wash thoroughly, blanch for three minutes, cool in ice water
for three minutes, drain, and freeze in the same manner as asparagus, for 30 minutes. Pack in freezer bags,
making sure to remove the air.
Cabbage:
Strip the outer leaves off and wash the rest. Cut into thin strips or shred and blanch for 1½ minutes. Cool
in ice water for one-two minutes. Pack in freezer bags and freeze.
Carrots:
Scrub and chop any large carrots into smaller pieces. Blanch three minutes, chill three minutes. Freeze in
the same manner as the asparagus and pack in freezer bags, making sure to remove the air.
Cauliflower:
Freezing vegetables method applied to this veggie is same as broccoli.
Celery:
Wash the tender stalks and cut into one inch pieces. Blanch for two minutes, chill for two minutes. Freeze in
the same manner as asparagus and store in freezer bags, removing the air.
Cucumber:
Chop in food processor - peeling is optional. Pack into airtight containers or freezer bags, making sure to
seal well.
Mushrooms:
Pack clean mushrooms in freezer bags, remove air, and freeze.
Onions:
Peel and either chop or cut into rings. Wrap in layers of plastic wrap and store in an airtight plastic
container or freezer bag. Freeze up to three months.
Peas:
Shell, wash, blanch for one minute, and chill for one minute. Freeze in the same manner as asparagus and store
in freezer bags.
Peppers:
Wash, remove seeds, and slice into strips. Freeze in the same manner as asparagus and store in freezer bags.
Potatoes:
If they are new potatoes, scrub and cook in boiling water until they are almost done. Drain and let cool,
then pack in freezer bags. You can also freeze mashed potatoes for up to three months.
Sweet corn:
Clean well, making sure to remove all the silk. Cut off the top of the cob and wash again. Blanch for
five-seven minutes, depending on size, and chill for five-seven minutes. Wrap each cob individually in
plastic wrap after draining and store in a freezer bag.
Tomatoes:
Wash and remove stems, cut into halves, quarters, or leave whole. Dry and pack into freezer bags and freeze.
Unless otherwise specified, it is not recommended that you keep these frozen vegetables over six months.
You may also be interested in...
About Freezing Vegetables
Is freezing vegetables a healthy choice?
www.VeggieCook.com/Freezing
