Freezing Vegetables

Blanching often is an important step. The enzymes which cause vegetables to lose color and flavor will continue to break down the vegetables unless they are blanched before freezing. Blanching is the process of submerging the vegetables in boiling water for a specific amount of time , then submerging in ice water to stop the cooking process. Cover the pot and begin timing immediately. There are pots designed for this, which have an insert/strainer that can easily be removed,, but you probably have a big pot at home and a strainer that will work just fine. That is how I do it. You can dip big vegetables out of the water, but I have found that if I am blanching small vegetables it is best to dump the water and vegetables in a strainer. You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy. Once cool, drain the vegetables thoroughly; extra water will form ice crystals, causing damage.

You can pack the chilled vegetables right in the containers, but dry packing will help to prevent clumping and make it easier to use small amounts from containers. Arrange blanched, chilled vegetables on a baking sheet or tray in a single layer. Freeze in your freezer and when the vegetables are frozen, pack in freezer containers or bags.

Pack the vegetables in freezer bags or containers. Always label the bag or container with the name of the item and the date.

Asparagus Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.

Beans, Broad Shell and wash. Blanch in boiling water for 1½ minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.

Beets Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze up to 6 months.

Broccoli Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months.

Brussels Sprouts Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months.

Cabbage Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.

 Carrots Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.

Squash Peel and cook in boiling salted water until tender. Mash, cool and pack into freezer containers leaving room for expansion. Seal and label. Freeze up to 3 months.

Sugar Snap Pea Remove pods, wash and blanch for 1 minute. Chill, drain and spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air, seal and label. Will keep up to 6 months.

Sweet Potato Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.