Quick Guide To Freezing Vegetables

Here is the guide I mentioned in my previous post about preserving garden produce.

Basic instructions:

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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