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Vegetables Suitable for Freezing

Blanching

All vegetables with the exceptions of peppers and onions need to be blanched.  All are packed without liquid after blanching.  To blanch vegetables, water must be at a full rolling boil when the vegetables are added.  Counting is started as soon as the vegetables are lowered into the water.

Corn should be blanched for 6 minutes when cut off the cob.  Freeze the corn on the cob while still wrapped in its husks in freezer bags,  Do not allow to thaw before removing husks, silks and cleaning.  This gives it a just picked flavor.

Peas should be blanched for no longer than 2 minutes.

When blanching time is up, remove from water and plunge immediately into cold running water or ice water.  

Freezing Vegetables

When thoroughly cold after blanching, drain, pack and freeze.

To help keep the vegetables from freezing together, spread them on a cookie sheet and set in the freezer.  As soon as they are frozen, transfer to freezer bags or containers and keep frozen until ready to use.  Do not let them sit open in the freezer after they have frozen solid, or they will dehydrate - getting "freezer burn".