Freezing Vegetables and Freezing Foods Fast

Freezing Vegetables

The basic method for freezing vegetables is to freeze only young, fresh produce.

A possible exception is when preserving a soup or stew pack of raw or cooked veggies to avoid food waste.

Chill garden products until ready to freeze. The following is an easy how to freeze guide in three simple steps.

1. Preparation for Freezer Cooking

Prepare vegetables according to vegetable type. Cut into use able sliced pieces if necessary.

2. Blanching

Before freezing green beans and all other vegetables, they must be blanched to inactivate enzymes that spoil color and flavor.

Only blanch a small quantity at one time because the boiling water must gain its temperature quickly after you place the veggies into the pot.

Blanching should only be omitted if you plan on storing for less than two weeks.

Fill a large saucepan about three quarters full with water. Bring water to a rolling boil. Place 1 pound or less of the vegetables in a wire mesh basket.

Lower the basket into the pot. Begin timing when the water returns to a boil. After blanch time has elapsed, cool vegetables in ice cold water for the same period as the blanching.

Then spread veggies on paper towels and pat dry. The same blanching water can be reused about five times.

2. 3. Freezing

Open freeze vegetables on trays, in plastic containers, or freezer bags.

When freezer cooking, it is a good idea to freeze in amounts that you typically serve to prevent wasting food.

Press out any air in the containers before sealing. Label contents. Put food into the freezer.

b>Freezing Green Beans

As an example of freezing foods, we will show you step by step instructions for freezing green beans.


 Freezing Foods

The following is a list of popular freezing foods: preparation, blanching time, and recommended method for freezing vegetables.

Asparagus-

Prepare for desired size. Blanch and cool thin pieces for 2 minutes; thick ones for 4 minutes. Pack into containers.

Beans-

Shell and prepare desired quantity. Blanch small beans for 2 minutes; large 3 minutes. Whole beans should be blanched 3 minutes; cut for 2 minutes. String runner beans if necessary; cut into chunks. Pack in freezer bags.

Broccoli-

Soak 30 minutes in cold salted water. Blanching time is 3 to 4 minutes. Open-freeze; pack in containers.

Brussels sprouts-

Small sprouts are best. Soak 30 minutes in cold salted water before freezing vegetables. Blanch for 3 minutes. Open freeze on trays. Pack into containers or freezer bags.

Carrots-

Freeze only small, young carrots. Scrub and trim. Blanching time is 5 minutes. Rub off skins and pack in freezer bags.

Cauliflower-

Break into florets. Blanch 3 minutes. Open freeze on trays. Pack into freezer bags.

Peas-

Shell; blanch 1 minute, open freeze. Pack into plastic containers or bags.

Peppers

Wash; cut in halves, remove seeds and pulp, slice. Blanch 2 minutes. Pack into bags or containers.

Spinach

Prepare as for serving. Blanch 2 minutes; stir. Pack into bags.

Mixed vegetables

Prepare and blanch each vegetable separately before mixing. Pack in freezer bags.

Zucchini

Cut into 1 inch lengths when freezing vegetables. Blanch time is 3 minutes. Open freeze. Pack into bags.