Quick Guide To Freezing Vegetables
Here is the guide I mentioned in my previous post about preserving garden produce.
Prepare your veggies, blanch in boiling water if needed, shock in ice water for the same amount of time you blanched, then freeze.
- Peas- Shell, blanch 45 seconds, shock, and freeze.
- Green Beans- Snap off the ends, blanch 3 minutes, shock, and freeze.
- Lima Beans- Shell, blanch 2 minutes, shock, and freeze.
- Squash & Zucchini- Dice or shred in the food processor then freeze. No blanching required.
- Spinach, Kale, and Chard- Wash, shred or chop into desired size, and freeze. You can blanch, but I personally don’t find it necessary.
- Broccoli- Chop into small heads, blanch 2 minutes, shock, then freeze.
- Peppers- Freeze whole. No blanching required.
- Corn- Shuck, blanch 5 minutes, shock, then either freeze on the cob, or cut off the kernels and freeze.
- Berries- freeze on a cookie sheet, then transfer to a Ziploc, so that they don’t clump together.
- Peaches- Slice and freeze.
- Basil-Freeze leaves whole, blend together with olive oil in blender, or make into pesto and freeze.
I label all my Ziploc bags with the date, contents and amount for easy selection later on.
Pretty straightforward and easy way to get loads of good food in your freezer!
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