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Freezing Fruits and Vegetables

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Here is a wealth of information for freezing vegetables!

Suitable vegetables for freezing

Blanching

Freezing

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Vegetables Suitable for Freezing

 

ASPARAGUS
BEANS,LIMA
BEANS, GREEN,WAX
BROCCOLI 
BRUSSELS SPROUTS
CARROTS
CORN
GREENS - all kinds
ONION
PEAS
PEPPERS

onionssmall.jpg (190x138 -- 5345 bytes)Note: Peppers and onions lose their crispness in freezing but are excellent for use in cooked dishes. If you use one onion or pepper in a dish then this is how much to freeze in a freezer bag.

 

Blanching

blanching.jpg (113x73 -- 2189 bytes) 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.

 

Blanch for 3 Minutes:Blanch for 4 Minutes:
ASPARAGUS
BEANS - LIMA, GREEN, WAX
CARROTS
GREENS
BROCCOLI
BRUSSELS SPROUTS

 

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.  

 

frozenveggies.jpg (140x137 -- 6424 bytes)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".


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